Pumpkin Granola Muffins

The following conversation may or may not have been between me and myself.

Oh, look! Libby's pumpkin pie mix is on sale for a dollar and it was $2.50!

You don't use the Libby's pumpkin pie recipe. 

But it's only a dollar!

Who want's to eat pumpkin pie now?

I can save it until next year.

Again, you don't use the Libby's recipe.

It says here on the can there are other recipes on their website like pumpkin muffins! Maybe there will be a chocolate pumpkin muffin recipe.

Fine.

 Oh sure, mention chocolate and you cave.

You are only getting four.

Meanie.

Pumpkin Granola Muffins
From Libby's

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups granola with raisins
• 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
• 1/2 cup egg substitute or 2 eggs beaten
• 1/2 cup canola oil
• 1/2 cup crushed granola (use the stuff at the bottom of the bag) or 2 tablespoons sesame seeds or flax seeds

Directions

PREHEAT oven to 400° F. Paper-line 24 muffin cups and spray with non-stick cooking spray or spray 24 muffin cups.

COMBINE all-purpose and whole-wheat flours, sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl. Stir in granola. Add pumpkin pie mix, egg substitute and oil in another large bowl. Pour pumpkin mixture into flour mixture; stir until just moistened. Spoon batter into prepared muffin cups. Sprinkle each with crushed granola.

BAKE for 15 to 17 minutes or until wooden pick inserted in centers comes out clean. (Mine took 20-22 minutes to bake.) Remove from pans to wire rack; cool slightly. Serve warm or cool to room temperature and place in airtight container.

FOR PUMPKIN GRANOLA LOAVES:
PREHEAT oven to 350° F. Spoon batter into two greased 9 x 5-inch loaf pans. Sprinkle with crushed granola. Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Nutritional Information (using egg substitute)

• Serving Size
  1/24 muffins (2 dozen) of recipe
• Calories 220
• Calories from Fat 60

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

• Total Fat 7g 11%
• Saturated Fat 0g 0%
• Cholesterol 0mg 0%
• Sodium 180mg 7%
• Carbohydrates 36g 12%
• Dietary Fiber 3g 11%
• Sugars 13g
• Protein 4g

• Vitamin A 35%
• Vitamin C 0%
• Calcium 4%
• Iron 6%