Ingredients & Directions

1 cup whole-wheat flour or all-purpose flour
1 teaspoon pumpkin spice
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup packed light brown sugar
¼ cup vegetable oil
1 can (15 oz.) pumpkin
2 large eggs, slightly beaten
1 cup low-fat granola cereal, crumbled

Preheat oven to 350° F. Paper-line or grease muffin pans. 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 ½ teaspoon of crumbled granola. Press granola lightly into batter. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable bag.
Makes 15 muffins.

Recipe provided by Shelly Ruybalid