- In medium bowl stir together flour, baking powder, spice and salt. Set aside.
- In large bowl combine KELLOGG'S SMART START ANTIOXIDANT cereal and buttermilk. Let stand about 2 minutes or until cereal softens. Add pumpkin, egg substitute, brown sugar and oil. Beat well. Add flour mixture and cranberries, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.
- Bake at 375°F about 15 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Cool completely.
*Note: If desired, replace egg substitute with 2 slightly beaten eggs.