Save to Pinterest 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 packed these Pumpkin Muffin Granola Cups for a family hike, and they disappeared before we even reached the first overlook. Their texture is a hit with kids and grownups alike.
Ingredients
- Granola Base: 2 cups old-fashioned rolled oats, 1/2 cup chopped pecans or walnuts, 1/4 cup pure maple syrup, 1/4 cup coconut oil (melted), 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt
- Pumpkin Muffin Filling: 1 cup pure pumpkin puree, 1 large egg, 1/4 cup brown sugar (packed), 1/4 cup plain Greek yogurt, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/8 teaspoon salt
- Optional Toppings: 2 tablespoons mini chocolate chips, 2 tablespoons pumpkin seeds
Instructions
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.
- Mix Granola Base:
- In a medium bowl, mix oats, nuts, maple syrup, melted coconut oil, cinnamon, and salt until evenly coated.
- Form Cups:
- Divide the granola mixture evenly among the muffin cups and press firmly into the bottoms and up the sides to form a cup shape.
- Bake Granola Cups:
- Bake granola cups for 10 minutes. Remove from oven and gently press centers again to maintain cup shape.
- Prepare Pumpkin Filling:
- Meanwhile, 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 of pumpkin mixture into each pre-baked granola cup.
- Add Toppings:
- Sprinkle with optional chocolate chips or pumpkin seeds.
- Final Bake:
- Bake for an additional 10–12 minutes, until filling is set and edges are golden brown.
- Cool and Enjoy:
- Cool in the tin for 10 minutes, then carefully remove and cool completely on a wire rack.
Save to Pinterest My kids love helping press the granola into the muffin tin and picking which toppings go on their cups. These have become a fall tradition in our house.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, rubber spatula
Allergen Information
Contains tree nuts (if using pecans or walnuts), egg, and dairy (Greek yogurt). For nut-free, omit nuts and use seeds. Always check ingredient labels for potential allergens.
Nutritional Information
Calories: 160, Total Fat: 7 g, Carbohydrates: 22 g, Protein: 3 g per cup
Save to Pinterest Serve these Pumpkin Muffin Granola Cups fresh for breakfast or pack them to go as a delicious autumn treat.
Recipe Questions & Answers
- → Can I use canned pumpkin for the filling?
Yes, canned pure pumpkin works well and gives a consistent texture and authentic pumpkin flavor.
- → What are alternatives to nuts in the granola base?
Replace nuts with seeds such as sunflower or pumpkin seeds for a nut-free version.
- → How should I store the granola cups for freshness?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- → Can I make the cups ahead of time?
Yes, prepare and bake in advance; they maintain their texture well for several days when properly stored.
- → Are there alternatives to maple syrup in the base?
Honey or agave syrup both work well as sweeteners instead of maple syrup in the granola base.
- → How do I get perfect cup shapes every time?
Firmly press the granola mixture into the muffin tin and gently re-press after par-baking to ensure defined sides.