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3 for 100 Mini Pumpkin Muffins
Nb persons: 20
Yield: 3 mini muffins each
|1 cup||whole-wheat or all-purpose flour|
|1 teaspoon||pumpkin pie spice|
|1/2 teaspoon||baking soda|
|1/2 teaspoon||baking powder|
|1 cup||packed light brown sugar|
|1/4 cup||vegetable oil|
|1 can (15 ounces)||pumpkin - 100% pure Libby|
|2 large||eggs, slightly beaten|
|1 cup||lowfat granola cereal, crumbled|
PREHEAT oven to 350º F. Paper-line or grease mini-muffin pans.
COMBINE flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle each with about a 1/2 teaspoon of crumbled granola. Press granola lightly into batter.
BAKE for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags.
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