Fall Muffins with Pecan Sorghum Granola

Topped with crunchy granola, these pumpkin-like, mini-muffins make the perfect addition to a brunch spread and are also a great grab-and-go breakfast option for busy mornings. Pureed butternut squash and pumpkin pie spice deliver flavors of fall in a moist muffin that is not overly sweetened. If you manage not to eat them all within a few days, extras freeze well for a quick and delicious breakfast that is safely stored away for another day.

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
¾ cup brown sugar
¼ cup canola oil
2 eggs, lightly beaten
½ cup unsweetened applesauce
½ cup low-fat milk
1 cup pureed butternut squash
¾ cup Pecan Sorghum Granola

Directions:

  1. Preheat oven to 375 degrees Fahrenheit. Line a 24-cup mini-muffin pan with oven-safe paper cups or coat with cooking spray.
  2. In a medium bowl, whisk the flours, pumpkin pie spice, baking soda and salt together.
  3. In a large bowl, beat the sugar, oil and eggs until the mixture turns light yellow and slightly frothy. Stir in the applesauce, milk and butternut squash. Mix dry ingredients into the wet ingredients in small batches until combined.
  4. Spoon mixture into the prepared pan and sprinkle tops of batter with granola. Bake for 15 to 20 minutes. When done, muffin tops will be golden brown and a toothpick will come out clean when inserted in the center.

Servings: 12

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