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Oh-So-Good Pumpkin Granola Muffins

Oh-So-Good Pumpkin Granola Muffins
Makes:
24 muffins (2 dozen)
Prep Time:
20
minutes
Total Time:
35
minutes
based on
3 reviews
Completely delicious Pumpkin Granola Muffins are made with whole wheat flour and granola with raisins. This hearty treat gets a tasty topping when crushed granola, sesame seeds or flax seeds are sprinkled on top before baking.

In this recipe:


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Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups granola with raisins
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 1/2 cup egg substitute
  • 1/2 cup canola oil
  • 1/2 cup crushed granola or 2 tablespoons sesame seeds or flax seeds

Directions:

PREHEAT oven to 400° F. Paper-line 24 muffin cups and spray with non-stick cooking spray or spray 24 muffin cups.

COMBINE all-purpose and whole-wheat flours, sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl. Stir in granola. Add pumpkin pie mix, egg substitute and oil in another large bowl. Pour pumpkin mixture into flour mixture; stir until just moistened. Spoon batter into prepared muffin cups. Sprinkle each with crushed granola.

BAKE for 15 to 17 minutes or until wooden pick inserted in centers comes out clean. Remove from pans to wire rack; cool slightly. Serve warm or cool to room temperature and place in airtight container.

FOR OH-SO-GOOD PUMPKIN GRANOLA LOAVES:
PREHEAT
oven to 350° F. Spoon batter into two greased 9 x 5-inch loaf pans. Sprinkle with crushed granola. Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.


Reviews:

Review This Recipe
  •  Star(s)

    Oh so yummy muffins!

    Lei Hatcher from HONOLULU, HI

    This was easy to make. My 5-yr old was my helper and she had fun as well! I made muffins and mini-muffins. I lessened the sugar but it was still good. The muffins were on the "heavier" side leaving my stomach full...which can be a good thing! One thing I will do next time is to press the crushed granola onto the muffins.

  •  Star(s)

    Oh So Good Pumpkin Granola Muffins

    theresa Dorsey from MERRICK, NY

    These are delicious!! If you are a fan of pumpkin. My husband didn't care for them but he doesn't like pumpkin. I do and feel they are great!!

  •  Star(s)

    Granola Pumpkin Muffins

    JILL DONOVAN from FAYETTEVILLE, GA

    I made these muffins for my family yesterday. They turned out very moist and are certainly a healthy option.

Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 220
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 180mg (7% of DV)
  • Carbohydrates: 36g (12% of DV)
  • Dietary Fiber: 3g (11% of DV)
  • Sugars: 13g
  • Protein: 4g
  • Vitamin A: 35% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Oh-So-Good Pumpkin Granola Muffins

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups granola with raisins
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 1/2 cup egg substitute
  • 1/2 cup canola oil
  • 1/2 cup crushed granola or 2 tablespoons sesame seeds or flax seeds

 

Directions

PREHEAT oven to 400° F. Paper-line 24 muffin cups and spray with non-stick cooking spray or spray 24 muffin cups.

COMBINE all-purpose and whole-wheat flours, sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl. Stir in granola. Add pumpkin pie mix, egg substitute and oil in another large bowl. Pour pumpkin mixture into flour mixture; stir until just moistened. Spoon batter into prepared muffin cups. Sprinkle each with crushed granola.

BAKE for 15 to 17 minutes or until wooden pick inserted in centers comes out clean. Remove from pans to wire rack; cool slightly. Serve warm or cool to room temperature and place in airtight container.

FOR OH-SO-GOOD PUMPKIN GRANOLA LOAVES:
PREHEAT
oven to 350° F. Spoon batter into two greased 9 x 5-inch loaf pans. Sprinkle with crushed granola. Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

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