# 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 melted coconut oil
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 packed brown sugar
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
# Directions:
01 - Preheat oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line with silicone liners.
02 - In a medium mixing bowl, thoroughly combine rolled oats, pecans or walnuts, maple syrup, melted coconut oil, cinnamon, and salt until the mixture is evenly coated.
03 - Divide granola mixture among the muffin cups, pressing firmly into the bottom and up the sides to create a cup shape.
04 - Bake granola cups in the preheated oven for 10 minutes. Remove and gently press the centers again with a spoon to maintain the cup shape.
05 - In a separate bowl, whisk pumpkin puree, egg, brown sugar, Greek yogurt, vanilla extract, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt until smooth and homogenous.
06 - Spoon approximately 2 tablespoons of pumpkin mixture into each pre-baked granola cup.
07 - Sprinkle the tops of the filling with mini chocolate chips or pumpkin seeds if desired.
08 - Return to the oven and bake for an additional 10–12 minutes, or until the filling is firm and the edges are golden brown.
09 - Allow the cups to cool in the tin for 10 minutes, then carefully remove and place on a wire rack to cool completely.
