Pin it A delightful fusion of spiced pumpkin muffins and crunchy granola, these cups make a wholesome breakfast or snack perfectly portable and full of autumn flavor.
I first created these pumpkin muffin granola cups on a crisp fall morning, inspired by the scent of cinnamon and nutmeg. The combination of a granola base and pumpkin filling became an instant family favorite.
Ingredients
- Old-fashioned rolled oats: 2 cups
- Chopped pecans or walnuts: 1/2 cup
- Pure maple syrup: 1/4 cup
- Coconut oil (melted): 1/4 cup
- Ground cinnamon: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Pure pumpkin puree: 1 cup
- Egg: 1 large
- Brown sugar (packed): 1/4 cup
- Plain Greek yogurt: 1/4 cup
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Ground ginger: 1/4 teaspoon
- Ground cloves: 1/4 teaspoon
- Baking powder: 1/2 teaspoon
- Baking soda: 1/4 teaspoon
- Salt: 1/8 teaspoon
- Mini chocolate chips (optional): 2 tablespoons
- Pumpkin seeds (optional): 2 tablespoons
Instructions
- Prep muffin tin:
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.
- Make granola base:
- In a medium bowl, mix oats, nuts, maple syrup, melted coconut oil, cinnamon, and salt until evenly coated.
- Form cups:
- Divide the granola mixture evenly among the muffin cups and press firmly into the bottoms and up the sides to form a cup shape.
- Bake granola shells:
- Bake granola cups for 10 minutes. Remove from oven and gently press centers again to maintain cup shape.
- Mix pumpkin filling:
- In another bowl, whisk pumpkin puree, egg, brown sugar, yogurt, vanilla, spices, baking powder, baking soda, and salt until smooth.
- Fill cups:
- Spoon about 2 tablespoons of pumpkin mixture into each pre-baked granola cup.
- Add toppings:
- Sprinkle with optional chocolate chips or pumpkin seeds.
- Bake filled cups:
- Bake for an additional 10–12 minutes, until filling is set and edges are golden brown.
- Cool and serve:
- Cool in the tin for 10 minutes, then carefully remove and cool completely on a wire rack.
Pin it These granola cups have become a weekend ritual for us my kids love customizing their toppings before baking, making it a fun family kitchen moment.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, rubber spatula
Allergen Information
Contains tree nuts (if using pecans or walnuts), egg, and dairy (Greek yogurt) for nut-free, omit nuts and use seeds always verify packaging to ensure safety
Nutritional Information (per cup)
Calories: 160, Total Fat: 7 g, Carbohydrates: 22 g, Protein: 3 g
Pin it Enjoy these pumpkin muffin granola cups warm or cool they're a quick grab-and-go treat packed with cozy flavors.
Recipe FAQs
- → What type of oats work best?
Old-fashioned rolled oats give the best texture and structure for the granola base in these cups.
- → Can the nuts be omitted?
Yes, substitute the nuts with sunflower or pumpkin seeds for a nut-free version without sacrificing crunch.
- → Is an alternative sweetener possible?
Absolutely! Use honey or agave syrup instead of maple syrup to adjust sweetness to your taste.
- → How do I know when cups are done?
The filling should be set and the granola edges golden brown. Cooling helps firm up the cups for easy removal.
- → How should the cups be stored?
Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
- → Can these be frozen?
Yes, wrap well and freeze for up to a month. Thaw overnight for best texture and flavor.