Save A delightful fusion of spiced pumpkin muffins and crunchy granola, these cups make a wholesome breakfast or snack, perfectly portable and full of autumn flavor.
Last fall, I made these Pumpkin Muffin Granola Cups for a family hike. They traveled perfectly and brought smiles to everyone when we stopped for a mid-morning break.
Ingredients
- Old-fashioned rolled oats: Forms the granola base and adds crunchy texture
- Chopped pecans or walnuts: Adds rich flavor and crunch, can substitute with seeds
- Pure maple syrup: Natural sweetener for granola base
- Coconut oil, melted: Binds and crisps granola layer
- Ground cinnamon: Provides warmth and spice
- Salt: Balances sweetness
- Pure pumpkin puree: Gives authentic pumpkin flavor in muffin layer
- Large egg: Binds muffin mixture
- Brown sugar, packed: Adds subtle sweetness and moisture
- Plain Greek yogurt: Keeps filling tender and moist
- Vanilla extract: Adds depth and aroma
- Ground nutmeg, ginger, cloves: Adds classic pumpkin spice
- Baking powder: Helps filling rise
- Baking soda: Reacts with yogurt for a light texture
- Pumpkin seeds: Optional topping for crunch
- Mini chocolate chips: Optional topping for sweetness
Instructions
- Prepare Muffin Tin:
- Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or line with silicone liners.
- Mix Granola Base:
- In a medium bowl, combine oats, nuts, maple syrup, melted coconut oil, cinnamon, and salt until evenly coated.
- Shape Granola Cups:
- Divide mixture among muffin cups, pressing firmly into bottoms and up sides to form cup shape.
- Bake Granola Cups:
- Bake for 10 minutes, remove from oven, and gently press centers again to maintain cup shape.
- Prepare Pumpkin Muffin Filling:
- In another bowl, whisk pumpkin puree, egg, brown sugar, yogurt, vanilla, spices, baking powder, baking soda, and salt until smooth.
- Fill Cups:
- Spoon about 2 tablespoons pumpkin mixture into each baked granola cup.
- Add Toppings:
- Sprinkle tops with mini chocolate chips or pumpkin seeds if desired.
- Bake Muffin Cups:
- Bake an additional 10 to 12 minutes until filling is set and edges are golden brown.
- Cool:
- Let cups cool in tin for 10 minutes, then carefully remove and cool completely on wire rack.
Save One crisp October morning, my kids helped press the granola mixture into muffin tins. Their tiny hands made each cup a little unique and every bite felt extra special at our breakfast table.
Required Tools
You will need a 12-cup muffin tin, mixing bowls, whisk, measuring cups, spoons, and a rubber spatula for this recipe.
Allergen Information
Contains tree nuts, egg, and dairy. For nut-free, omit nuts and use seeds, plus always check labels for potential allergens.
Nutritional Information
Each granola cup provides about 160 calories, 7 g fat, 22 g carbohydrates, and 3 g protein, making them a balanced option for quick breakfasts or snacks.
Save Serve Pumpkin Muffin Granola Cups fresh for breakfast or as a snack. They're perfect for packing in lunch boxes and adding a seasonal touch to your week!
Recipe Guide
- → Can I substitute nuts in the granola base?
Yes, you can replace chopped pecans or walnuts with sunflower or pumpkin seeds to create a nut-free version.
- → What keeps the granola cups from falling apart?
Maple syrup and melted coconut oil help bind the oats and nuts, ensuring each cup stays firm once baked.
- → Is there a dairy-free option available?
Use a dairy-free yogurt alternative in place of Greek yogurt for a dairy-free filling, maintaining creamy texture.
- → Can I make these ahead for busy mornings?
Absolutely! Store cups in an airtight container at room temperature for 3 days or refrigerate for up to a week.
- → How do I achieve a well-shaped granola cup?
Firmly press the granola mixture into muffin tin sides and reshape after initial baking to maintain tidy cup form.
- → What toppings work best for added crunch?
Mini chocolate chips or pumpkin seeds add extra crunch and flavor to the finished cups, customizing each bite.