Breads

3 for 100 Mini Pumpkin Muffins

Name: 3 for 100 Mini Pumpkin Muffins
Prep time: 10 s
Cook time: 15 s
Total time: 40 s
Yield: 20
Ingredients: 1 cup whole-wheat or all-purpose flour; 1 teaspoon pumpkin pie spice; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup packed light brown sugar; 1/4 cup vegetable oil; 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin; 2 large eggsslightly beaten; 1 cup lowfat granola cerealcrumbled

LIBBY'S®

Level

Easy

Prep

10 min

Cook

15 min

Servings

20 servings, 3 mini muffins each

With 100 calories for 3 mini-muffins, these delightful mini-pumpkin muffins are topped with crunchy granola. These delicious bites are a perfectly portioned way to stop those mid-afternoon hunger pangs, yet nutritious and filling for a kid-friendly after-school snack!

KEY INGREDIENTS

100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz

INGREDIENTS

●
1 cup whole-wheat or all-purpose flour
●
1 teaspoon pumpkin pie spice
●
1/2 teaspoon baking soda
●
1/2 teaspoon baking powder
●
1/4 teaspoon salt
●
1 cup packed light brown sugar
●
1/4 cup vegetable oil
●

1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
●
2 large eggs, slightly beaten
●
1 cup lowfat granola cereal, crumbled

MAKE IT

Step 1

Preheat oven to 350º F. Paper-line or grease mini-muffin pans.

Step 2

Combine flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle each with about a 1/2 teaspoon of crumbled granola. Press granola lightly into batter.

Step 3

Bake for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags.

WHAT PEOPLE ARE SAYING