Looks like I'm on a pumpkin kick this week. First my Maple Pumpkin Spice Lattes, and now Pumpkin Granola Muffins. Makes sense this time of year. We're having crisp, fall days in St. Louis, and that makes me gravitate towards pumpkin recipes. Another reason--pumpkin is really nutritious. It's one of the few canned fruits that has no added salt or sugar.
Did you know? Pumpkins are a great source of beta carotene/vitamin A, Vitamin C, potassium, and fiber. One cup of pumpkin has 80 calories and 6 grams of fiber. This vitamin-packed fruit is believed to benefit your immune system, eyes, bones, blood pressure and cholesterol. Go pumpkins!
I've been wanting to try out a muffin recipe where I could use Grammy's Granola, because I like the idea of the added crunch, texture, and nutrition of granola. If you don't have homemade granola on hand, you can buy some ready-made granola at the store. Do read the nutritional information carefully, though. Store bought granola is often loaded with fat and sugar.
I fiddled with a couple of other recipes before coming up with this one. It's a modified combination of a pumpkin muffin recipe from Gourmet magazine and a granola muffin recipe from Martha Stewart's Everyday Food. There's yogurt replacing much of the usual fat in muffins, and some whole grain flour to boost the nutrition. This has a hearty texture, so don't expect a really light, cake-like muffin.
Step-by-step photos for making Pumpkin Granola Muffins:
Make the Granola Crumb Topping.
You can make a granola crumb topping for the muffins, or skip this step and just sprinkle 3/4 cup of plain granola on top of the muffins before baking them. Here's how to make the crumb topping: First, whisk together the whole wheat pastry flour, brown sugar, and cinnamon. Chop butter into approx. 1/2 inch pieces and add it to the flour mixture.
Cut the butter into the flour mixture. I find it easiest to use 2 forks. You can also use a pastry blender. Your fingers work, too--just rub the mixture with your fingertips until clumps form. Keep cutting the butter and flour mixture until you have bowl full of crumbs--some bigger, some smaller--no crumbs should be larger than a pea.
Add the granola and toss it with the crumb mixture. Now set this aside. You'll use it later on top of the muffin batter.
Make the muffin batter.
In a large bowl, whisk together the white flour, whole wheat flour, baking powder, salt, and pumpkin pie spice.
In a separate bowl, stir together the eggs, brown sugar, yogurt, pumpkin, and melted butter.
Make a well in the flour mixture. Pour the pumpkin mixture into the well and stir it just until it's combined. Careful not to over mix.
Add the granola and gently fold it in. Your batter is finished.
Scoop, top, and bake.
Use a scoop or spoon to add batter to each muffin liner. They will be close to full, depending on the size of your tin. My tins are a little on the small size.
Add the granola crumb topping (or just plain granola, if you prefer) to the top of each muffin.
Bake for about 20 minutes until a toothpick in the center comes out clean. In my oven, these browned a bit too quickly. I put a loose sheet of foil on top of them during the last 5 minutes of cooking to keep the topping from burning. But, my oven is kind of ornery that way. The foil may not be necessary for you. Just keep an eye on them. Once the muffins are out of the oven, let them sit in the pan for 5 minutes before removing them to a cooling rack.
And here those beauties are! Crunchy, pumpkin goodness. Say ahhhhhhhhh....
Hope you like 'em. I'm thinking they'd be good with one of those Maple Pumpkin Spice Lattes.
Here are some possible variations on the recipe:
Make it a yummy day!
Other posts that may interest you: