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

Pecan Sorghum Granola

Fresh fall pecans were the inspiration for my nutty and slightly sweetened granola. This protein-packed snack is made with only five ingredients and is so simple to prepare. In around 30 minutes, you can have a homemade treat that far exceeds the quality of the boxed varieties you’ll find on grocery store shelves. Enjoy straight off the baking sheet or make a parfait with Greek yogurt, diced apple or pear and granola. For some unique was to eat my Pecan Sorghum Granola, add as a crunchy topping for a fall salad or sprinkle on top of pumpkin muffins just before baking.

Ingredients:
2½ cups pecans
1½ cups old-fashioned oats
2 tablespoons sorghum
1 tablespoon butter, melted
½ cup dried cranberries

Directions:

  1. Preheat oven to 300 degrees Fahrenheit. Lightly oil or cover a medium baking sheet with parchment paper.
  2. In a medium bowl, combine pecans and oats. In a small bowl, whisk together sorghum and butter and drizzle over pecan mixture. Stir until worked through.
  3. Place granola on the baking sheet, spreading it out and gently pressing into an even layer with your hands. Bake until golden brown and crunchy, for about 15 minutes. Use a spatula to flip pieces of granola over and continue cooking for 5 to 10 more minutes.
  4. Let cool completely. Then, break granola into small chunks. Add cranberries and toss to combine.

Zucchini Pecan Muffins

Zucchini is such a versatile vegetable and these muffins are just one sweet way to prepare this produce. Pecans add a nutty flavor, crunch and protein. An ice cream scooper with a release lever works wonders to fill the cups without making a mess. When I have extra zucchini on hand, I like to double the batch and freeze for a quick breakfast on the go.

Ingredients:
1½ cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup brown sugar
¼ cup canola oil
2 eggs, lightly beaten
1 cup unsweetened applesauce
1 cup low-fat plain yogurt
2 cups grated zucchini (1 large or 2 small)
½ cup chopped pecans

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with oven-safe paper cups or coat with cooking spray.
  2. In a medium bowl, whisk the flours, baking soda, salt and cinnamon 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 and yogurt. Mix dry ingredients into the wet ingredients in small batches until combined.
  4. Fold in the zucchini and pecans. Spoon mixture into the prepared muffin pan and bake for 20 to 25 minutes. When done, tops will be golden brown and a toothpick will come out clean when inserted in the center.

Servings: 12