Sour Cream-Cranberry Muffins

Lightly coat 12 regular (2-1/2-inch) muffins cups with cooking spray. Set aside.

In a large mixing bowl, stir together the flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.

In a medium bowl, stir together the sour cream or yogurt, 1/2 cup sugar, milk and egg. Add to the dry ingredients and stir until just combined. Fold in the dried cranberries.

Stir together the brown sugar, pecans, 2 tablespoons granulated sugar and pumpkin pie spice.

Spoon half of the batter into prepared muffin cups. Sprinkle half of the nut mixture into the cups. Top with remaining batter and remaining nut mixture.

Bake in a 350 degree F oven for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan and serve warm.