3 for 100 Mini Pumpkin Muffins

I don't know about you but May is just a super busy month.  School is coming to an end and tons of activities come with that.  Then dance and piano recitals are coming up.  I have also a big itch to plant tons of plants in my yard!  We moved into our home almost a year ago and we weren't able to do much yard stuff because it was a little late to plant things and we were occupied with unpacking.  Never thought I would like to garden but I just can't help looking at every garden section in every store!  I just have to be patient and wait for everything to grow now!  We kinda had a cold snap last week and I was a little worried about some of my plants, but it looks like they survived.

Today is a fall recipe and not really spring time, but they were good, quick, easy and perfect for a busy month.  Besides my kids love muffins, especially mini muffins.  I didn't even make them for breakfast they are yummy for dinner or snack.  What is also great is that 3 of these little babies are only 100 calories!

Mini Pumpkin 

Muffins

Ingredients

• 1 cup whole-wheat or all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup packed light brown sugar
• 1/4 cup vegetable oil
• 1 can (15 oz.) 100% Pure Pumpkin
• 2 large eggs, slightly beaten
• 1 cup lowfat granola cereal, crumbled (optional)
• Recipe adapted from Libby' Pumpkin

Directions

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. 

I made my own granola to sprinkle on top.  

Basic Granola

INGREDIENTS

• 3 cups rolled oats (not instant)
• 3 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/3 cup honey
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
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• INSTRUCTIONS

1. Heat the oven to 300°F and arrange a rack in the middle.
2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside. 
   
3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated. 
   
4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more. 
   
5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.) 
   
6. Store the granola in an airtight container for up to 2 weeks. 
   

Recipe adapted from CHOW

Lilla Rose released a special Mother's Day Flexi Clip for the month of May.

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