1 cup whole-grain flour
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 cup organic whole cane sugar (brown sugar)
1/4 cup vegetable oil
15 oz pumpkin puree (1 3/4 cup)
2 lg. eggs, slightly beaten
1 cup lowfat granola cereal, crumbled
Chocolate chips (optional)
Preheat oven to 350 degrees. Grease mini or regular muffn pans.
Combine flour, pumpkin pie spice, baking soda, baking powder, and salt in a 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 muffin cups, filling 2/3 full.
Sprinkle each with a bout 1/2 tsp. of crumbled granola and a few chocolate chips if desired.
Bake for 15-20 minutes or until wooden toothpick inserted in the center of a muffin comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely. Makes 20 servings, 3 mini muffins each.