Pumpkin Granola Muffins

Posted on November 24, 2009. Filed under: Breakfast |

You have to make at least one batch of pumpkin bread or pumpkin muffins around Thanksgiving. Well, I think you have to. And I hadn’t yet. I know I made the roulade cake, but I wanted just a simple pumpkin muffin. And by simple I mean with lots of extras throw in. I bought some Trader Joe’s pumpkin spice granola and wanted to use it for baking. perfect, pumpkin spice granola IN the pumpkin muffins. Done and Done.

My only request with the pumpkin granola that Trader Joe’s has is for them to NOT put raisins in it. I love raisins. But, I am not a huge fan of them in my granola. And I especially am not a fan of them in my pumpkin muffins. So when I used the TJ’s pumpkin spice granola I knew I would only kinda like the muffins b/c of the raisins. Looking back, am I lame? Why didn’t I just pick the few raisins out of the mix? No, instead I added dried cranberries to the mix to hide the few raisins. Which is fine. B/c I love dried cranberries, in almost everything. Next time I will pick the raisins out and have just pumpkin and granola in my muffins, that’s it! Either way, they are really good. They taste healthy and satisfy you for breakfast or for dessert.

Makes 12 muffins
Adapted from Libby’s
3/4 cups all-purpose flour
1 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups granola
1/2 cup dried cranberries
2 cups pumpkin puree, not pumpkin pie mix
1 egg
1/4 cup canola oil
1/4 cup applesauce
1/2 cup crushed granola

Preheat the oven to 400° F. Paper-line 24 muffin cups and spray with non-stick cooking spray or spray 24 muffin cups.

Combine all-purpose and whole-wheat flours, sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl. Stir in granola and dried cranberries. Add pumpkin, egg, applesauce and oil in another large bowl.

Pour pumpkin mixture into flour mixture; stir until just moistened. Spoon batter into prepared muffin cups (Fill muffin cups to the top). Sprinkle each with crushed granola.

Bake for 15 to 17 minutes or until wooden pick inserted in centers comes out clean. Remove from pans to wire rack; cool slightly. Serve warm or cool to room temperature and place in airtight container.


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