MINI PUMPKIN MUFFINS
1 cwhole-wheat or all-purpose flour
1 tsppumpkin pie spice
1/2 tspbaking soda
1/2 tspbaking powder
1 cpacked light brown sugar
1/4 cvegetable oil
1 can(s)(15 oz.) libby's 100% pure pumpkin
2 largeeggs, slightly beaten
1 clowfat granola cereal, crumbled
How to Make MINI PUMPKIN MUFFINS
- In a small bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt. Beat sugar and oil in a medium mixing bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture.
- Spoon batter into muffin cups which have been greased or paper-lined. Fill 2/3 full. Sprinkle each muffin with about 1/2 teaspoon of crumbled granola. Press the granola lightly into the batter.
- Bake in a preheated 350-degree oven for 15 to 20 minutes, or until a wooden toothpick inserted into the middle comes out clean.
- Cool in the pans for 10 minutes; remove to wire racks to cool completely. Store in covered containers or resealable plastic bags.