Pumpkin Granola Muffins
By Monica
Makes 12 muffins
These are hearty, wholesome muffins that have the nutty crunch of granola combined with the nutrition and flavor of pumpkin and spice.
Ingredients
- FOR GRANOLA CRUMB TOPPING*:
- 1/4 cup whole wheat pastry flour
- 1/4 cup packed light-brown sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons butter
- 1/2 cup granola
- FOR MUFFINS:
- 1 cup flour
- 3/4 cup whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (View recipe for making your own pumpkin pie spice at: www.theyummylife.com/recipes/24)
- 2 large eggs, beaten
- 3/4 cup packed light brown sugar
- 1/2 cup plain low-fat yogurt
- 1 can (15 oz) pumpkin (plain, not flavored)
- 2 tablespoons unsalted butter, melted
- 3/4 cup plain granola
Directions
Preheat oven to 400 degrees. Place paper liners in a 12-cup muffin tin.
--First make crumb topping.* In a bowl, whisk together flour, brown sugar, and cinnamon. Chop butter into 1/2" pieces and cut into flour/sugar mixture using a two forks and/or your fingers, until clumps form. Add granola and mix. Set aside.
--Next make the muffin batter. In large bowl, whisk together the flour, whole-wheat flour, baking powder, salt, and pumpkin pie spice. In separate bowl combine eggs, brown sugar, yogurt, pumpkin, and melted butter.Make a well in center of flour mixture, and add egg mixture. Stir until just combined. Do not overmix. Gently fold in the granola.
Using a scoop or spoon, add batter to muffin tins. Sprinkle granola crisp topping on each muffin.
--Bake for approx. 20 minutes, until toothpick comes out clean. Let cool in pan for 5 minutes before removing.
*You can use 3/4 cup plain granola in place of this granola crumb topping.
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