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.
I first made these on a blustery fall weekend, and they quickly became my go-to treat for cozy mornings. They're easy to bake with kids and double as a fun afternoon snack too.
Ingredients
- Old-fashioned rolled oats: 2 cups
- Chopped pecans or walnuts: 1/2 cup
- Pure maple syrup: 1/4 cup
- Coconut oil (melted): 1/4 cup
- Ground cinnamon: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Pure pumpkin puree: 1 cup
- Egg: 1 large
- Brown sugar (packed): 1/4 cup
- Plain Greek yogurt: 1/4 cup
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Ground ginger: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Baking powder: 1/2 teaspoon
- Baking soda: 1/4 teaspoon
- Salt: 1/8 teaspoon
- Mini chocolate chips (optional): 2 tablespoons
- Pumpkin seeds (optional): 2 tablespoons
Instructions
- Prepare oven and pan:
- 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 mixture among muffin cups, pressing into bottoms and up sides to create cup shape.
- Bake granola cups:
- Bake for 10 minutes. Remove and gently press centers to maintain cup shape.
- Mix pumpkin 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 of pumpkin mixture into each granola cup.
- Add toppings:
- Sprinkle with optional chocolate chips or pumpkin seeds.
- Bake and cool:
- Bake 10–12 minutes, until filling is set and edges are golden. Cool in tin for 10 minutes, then remove and cool completely.
Save My kids love choosing their own toppings and helping to press the granola into muffin tins together. These cups have become a weekend family favorite to share fresh from the oven.
Required Tools
You will need a 12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, and a rubber spatula for easy prep and cleanup.
Allergen Information
Contains tree nuts if using pecans or walnuts, egg, and dairy (Greek yogurt). For nut-free, omit nuts and use seeds. Check ingredient labels for allergens.
Nutritional Information
Each cup has 160 calories, 7 g total fat, 22 g carbohydrates, and 3 g protein.
Save Enjoy these Pumpkin Muffin Granola Cups warm or cold with your favorite toppings for a delicious seasonal treat.
Recipe FAQ
- → Can I make these gluten-free?
Yes, use certified gluten-free rolled oats and check other ingredient labels for gluten-free status.
- → What substitutes work for nuts?
Replace nuts with pumpkin or sunflower seeds for a nut-free variation without compromising crunch.
- → How should I store the cups?
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for one week.
- → Can I use a different sweetener?
Honey or agave can replace maple syrup if preferred. Flavor will vary slightly but results stay delicious.
- → Are these cups suitable for meal prep?
Absolutely! Bake ahead and enjoy quick, wholesome servings for breakfast or as a portable snack throughout the week.
- → What toppings work best?
Mini chocolate chips, pumpkin seeds, a drizzle of maple syrup, or a dollop of yogurt all enhance flavor and texture.