Instructions: 1. In large bowl, combine cereal and buttermilk; mix well Let stand 5 minutes until cereal is softened.

2. To cereal mixture, add pumpkin, oil, orange peel and blend well. Add flour, 1 1/2 cups sugar, baking powder soda, cinnamon, salt, cloves, allspice and puts; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.

3. When ready to bake, heat oven to 400 degrees F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full. Sprinkle about 1/4 teaspoon sugar over batter in each cup.

4. Bake at 400 degrees F for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

* To substitute for buttermilk, use 1 tablespoon plus 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1 1/2 cups. Or, substitute 1 1/2 cups orange juice for the buttermilk, and add 1 teaspoon grated orange peel to the batter.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.