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pumpkin granola muffins

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  • Author: The Clever Carrot
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12-14



  • 1/2 c. all purpose flour
  • 1/2 c. whole wheat flour
  • 1/4 tsp. cinnamon
  • 1 tbsp. pumpkin pie spice
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • pinch of salt


  • 1 c. pumpkin puree
  • ¾ c. sugar (I use blonde cane sugar)
  • 2 eggs
  • 1½ tsp. vanilla
  • c. coconut oil, melted & cooled


  • 1 c. granola (any variety)


  1. Preheat your oven to 350 F. Line a muffin tin with 12 paper cases.
  2. In a large bowl, sift together all of the dry ingredients so that they are evenly incorporated.
  3. In another bowl, whisk together all of the wet ingredients.
  4. Combine the dry and wet ingredients, and stir until just combined; do not over mix (the muffins will be tough).
  5. Spoon the batter into the prepared muffin tin, filling them about 2/3’s full.
  6. Sprinkle 1 tsp. of granola onto each muffin.
  7. Bake in the center of the oven for about 25-30 minutes. The muffins are done when a toothpick comes out clean when inserted.
  8. Transfer to a wire rack to cool before serving.


*For extra crunchy granola, these muffins are best on the day that they are made. The granola will soften over time due to the moisture content in the muffins.