Anytime Pumpkin-Raspberry Muffins

Muffins:

1 cup frozen unsweetened red raspberries
1 1/2 cups white whole wheat flour
1/2 cup packed brown sugar substitute blend
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
3/4 cup low fat buttermilk
3 tablespoons canola oil
3 egg whites
1 tablespoon grated orange rind
1 teaspoon vanilla extract
2 ounces chopped pecans, toasted

Topping:
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Preheat the oven to 350 degrees F. Lightly coat 12 muffin tins with cooking spray and set aside. Place frozen raspberries on counter to thaw slightly while preparing muffins.

Stir together the flour, brown sugar blend, sugar, cinnamon, baking soda, and salt in a medium bowl.
In another medium bowl, stir together remaining muffin ingredients, except the raspberries.
Stir the pumpkin mixture into the flour mixture until just blended. Do not overmix. Spoon equal amounts of the batter in each muffin tin. Place equal amounts of the raspberries on top of each muffin.  Bake 18-20 minutes or until wooden pick inserted comes out almost clean.

Meanwhile, combine the topping ingredients in a small bowl and set aside. Remove muffins from the oven, place on wire rack and immediately sprinkle with the topping. Let stand 15 minutes to continue to cook and absorb flavors. Carefully remove muffins from the pan and cool completely on wire rack before storing. Store cooled leftovers in an airtight container in refrigerator up to 48 hours or may freeze up to 1 month.