Lately, I’ve been a muffins for breakfast kind of kick. I need a breakfast to be healthy, mobile, satisfying and a good source of protein with no processed sugars and very little added sugar if any. This is pretty tall list, but these pumpkin granola muffins check all of the boxes.
They are the perfect way to start my day, they keep me full all the way to lunch and even though they are technically made for breakfast, my husband and I ended up having one for dessert too.
If you are looking for a gluten-free, protein and nutrient dense muffin that comes together in one bowl and can be customized with your favorite add-ins then you’ll have to give these healthy pumpkin granola muffins a try!
Let’s get started…
These muffins start out with all of the basic granola elements – old fashioned oats, coconut flakes, dried cranberries, pecans, chia seeds, some pumpkin pie spice or ground cinnamon and I also tossed in some chocolate chips, but they are optional of course.
To the granola ingredients, you’ll add some pure pumpkin puree, some of your favorite milk (I used whole milk for the added protein, but any milk will work!), a little maple syrup, vanilla extract and some eggs.
Mix the batter really well to make sure everything is evenly distributed and then divide it between 12 generously greased cupcake cavities. As you see above, the cavities are filled all the way to the top.
There is a fair amount of liquid in this batter, so do your best to divide it evenly between all of the portions.
Bake the muffins in a 350 degree oven for about 30 minutes or until they feel fully set in the middle.
These muffins are amazing. Like moist little baked oatmeal cups filled with dried cranberries, nuts, shredded coconut, chocolate chips and warm spices. They are so flavorful with such a great texture and while they were originally developed as a healthy breakfast options, they are also a wonderful mid-afternoon snack and even a quick, nutritious dessert.
Whether you are looking for a great gluten-free muffin, need a healthy muffin to add to your weekly rotation or simple want to clear out your pantry, these pumpkin granola muffins are perfect for the occasion.
Healthy Pumpkin Granola Muffins
Ingredients
- 2 1/2 cups of old fashioned oats
- 1/2 cup of coconut flakes (sweetened or unsweetened)
- 1/2 cup of chocolate chips (optional, but recommended)
- 1/3 cup of dried cranberries
- 1/3 cup of pecans, chopped
- 2 tablespoons of chia seeds
- 2 teaspoons of pumpkin spice or ground cinnamon
- 1/2 teaspoon of cloves (optional, but recommended)
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 3/4 cup of pure pumpkin puree
- 1 1/2 cups of milk (any milk will work here)
- 1/2 cup of maple syrup
- 2 teaspoons of pure vanilla extract
- 2 large eggs
Instructions
- Preheat your oven to 350 degrees
- Generously grease a 12 cavity muffin tin and set aside for now
- In a large bowl, mix 2 1/2 cups of old fashioned oats with 1/2 cup of coconut flakes, 1/2 cup of chocolate chips, 1/3 cup of dried cranberries, 1/3 cup of chopped pecans, 2 tablespoons of chia seeds, 2 teaspoons of pumpkin pie spice or ground cinnamon, 1/2 teaspoon of cloves (optional), 1 teaspoon of baking powder and 1/2 teaspoon of salt until everything is evenly distributed
- In a separate bowl, whisk 3/4 cup of pure pumpkin puree into 1 1/2 cups of milk, 1/2 cup of maple syrup, 2 teaspoons of pure vanilla extract and 2 large eggs until completely combined
- Add the pumpkin mixture into the granola and mix until fully combined
- Divide the mixture between the 12 greased muffin tins being sure to divide the liquid in the batter evenly throughout each portion
- Bake the muffins in a 350 degree oven for about 30 minutes or until the centers feel set to a light touch
- Transfer the muffin tin onto a cooling rack or cutting board and let the muffins cool until they can be removed (if they start to fall apart when you try to remove them, let them cool for another 5 minutes or so)
- Store fully cooled leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days
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