# Components:
→ Granola Base
01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup chopped pecans or walnuts
03 - 1/4 cup pure maple syrup
04 - 1/4 cup coconut oil, melted
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt
→ Pumpkin Muffin Filling
07 - 1 cup pure pumpkin puree
08 - 1 large egg
09 - 1/4 cup brown sugar, packed
10 - 1/4 cup plain Greek yogurt
11 - 1 teaspoon vanilla extract
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon ground nutmeg
14 - 1/4 teaspoon ground ginger
15 - 1/4 teaspoon ground cloves
16 - 1/2 teaspoon baking powder
17 - 1/4 teaspoon baking soda
18 - 1/8 teaspoon salt
→ Optional Toppings
19 - 2 tablespoons mini chocolate chips
20 - 2 tablespoons pumpkin seeds
# Method:
01 - Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.
02 - In a medium mixing bowl, combine rolled oats, chopped nuts, maple syrup, melted coconut oil, ground cinnamon, and salt. Stir until all ingredients are thoroughly coated.
03 - Divide granola mixture evenly into muffin tin. Press mixture firmly into the bottom and up the sides of each cup to create a well.
04 - Bake for 10 minutes. Remove tray from oven and gently press centers again to reinforce the cup shape.
05 - In a separate bowl, whisk together pumpkin puree, egg, brown sugar, Greek yogurt, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt until smooth.
06 - Spoon approximately 2 tablespoons of pumpkin filling into each pre-baked granola cup.
07 - Sprinkle each filled cup with mini chocolate chips or pumpkin seeds, as desired.
08 - Bake for an additional 10 to 12 minutes, until the pumpkin filling is set and the granola edges are golden brown.
09 - Allow cups to cool in the tin for 10 minutes, then remove carefully and transfer to a wire rack to cool completely.
