Ingredients Jump to Instructions ↓

  1. 1 cup whole-wheat or all-purpose flour

  2. 1 teaspoon pumpkin pie spice

  3. 1/2 teaspoon baking soda

  4. 1/2 teaspoon baking powder

  5. 1/4 teaspoon salt

  6. 1 cup packed light brown sugar

  7. 1/4 cup vegetable oil

  8. 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

  9. 2 large eggs , slightly beaten

  10. 1 cup lowfat granola cereal , crumbled

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350º F. Paper-line or grease mini-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 1/2 teaspoon of crumbled granola. Press granola lightly into batter. 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. For nutrition information about LIBBY'S 100% PURE PUMPKIN , click here . Click here to download a PDF of the 5 ingredients or less Powered-Up Recipes and Plus Pumpkin tips! Don't know what to do with left-over pumpkin? Check out the recipes and tips for delicious ways to add a little pumpkin to your everyday meals for extra nutrition and great taste.


Send feedback