KEY INGREDIENTS
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.