These are hearty, wholesome muffins that have the nutty crunch of granola combined with the nutrition and flavor of pumpkin and spice.
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
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
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.