This is a sponsored conversation written by me on behalf of Cost Plus World Market. The opinions and text are all mine.
Made from scratch whole wheat pumpkin muffins are made with pumpkin puree and a homemade pumpkin pie spice recipe using Cost Plus World Market spices. These fall muffins are topped with Pumpkin Pecan Granola and smothered with Maple Pumpkin Butter. Pour a cup of Bourbon Pecan Coffee for a warm and hearty breakfast.
Fall is my absolute favorite season and I love pumpkin everything, especially pumpkin food. The fall spices warm the soul. What better way to start your day than with a wholesome muffin recipe and a cup of coffee? These muffins are so moist and great for eating on the porch on a cool morning.
We made a trip to our local Cost Plus World Market in Shiloh, IL and they were putting fall items on the shelves. If you are having a hard time getting into the fall mood, make a trip to your local store. They have free samples of some fall foods and you get to check out all the beautiful new items.
I started by making my own pumpkin pie spice blend using ginger, nutmeg, cinnamon, cloves, and all spice. This recipe makes about 4 oz and can be kept in an air-tight container and used for your Thanksgiving cooking and fall recipes.
The muffin batter is made with both wet and dry ingredients and combined to make the dough. I used both all-purpose and whole wheat flour. The whole wheat flour gives the muffins a fluffy texture and it pairs well with pumpkin and spices.
I like to use an ice cream scoop to portion out the batter because it’s the exactly sized to fit in a lined muffin tin. This Pumpkin Granola Muffins with Maple Pumpkin Butter makes 12 muffins.
To add a nice crunch and even more pumpkin flavor, I top the muffins with pumpkin pecan granola before baking in the oven.
The muffins themselves are not super sweet, so I like to add a spoonful of maple pumpkin butter for a nice rich flavor.
These Pumpkin Granola Muffins with Maple Pumpkin Butter go really well with a cup of Bourbon Pecan Coffee.
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- 4 0z Blend of Pumpkin Pie Spice:
- ¼ cup ground cinnamon
- 2 tablespoons ground ginger
- 1 tablespoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- 1 cup all-purpose flour
- ¾ cup whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs, beaten
- ¾ cup packed light brown sugar
- ½ cup low-fat vanilla yogurt
- 1 can (15 oz) pumpkin (plain, not flavored)
- 2 tablespoons unsalted butter, melted
- ¾ cup pumpkin pecan granola
- Preheat oven to 400 degrees. Place paper liners in a 12-cup muffin tin.
- First make pumpkin pie spice by whisking the ingredients together. This makes 4 oz and can be stored in an air-tight container.
- Next make the muffin batter. In large bowl, whisk together the flours, baking powder, salt, and pumpkin pie spice. In separate bowl combine eggs, brown sugar, yogurt, pumpkin, and melted butter. Make a well in center of flour mixture, and add wet ingredients. Stir until just combined. Do not over mix.
- Using an ice cream scoop or spoon to portion into prepared muffin cups. Fill cups ¾ full. Sprinkle granola crisp topping on each muffin.
- Bake for approx. 20 minutes, or until toothpick comes out clean. Let cool in muffin tin for 5 minutes before removing.
- Serve with maple pumpkin butter and bourbon pecan coffee.