Name: pumpkin granola muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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; ⅓ c. coconut oil, melted & cooled; 1 c. granola (any variety)

Ingredients

Dry

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

Wet

1 c. pumpkin puree
¾ c. sugar (I use blonde cane sugar)
2 eggs
1½ tsp. vanilla
⅓ c. coconut oil, melted & cooled

Garnish

1 c. granola (any variety)

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Instructions

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

Notes

*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.