# What you need:
→ Granola Base
01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup chopped pecans or walnuts
03 - 1/4 cup pure maple syrup
04 - 1/4 cup melted coconut oil
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt
→ Pumpkin Muffin Filling
07 - 1 cup pure pumpkin puree
08 - 1 large egg
09 - 1/4 cup packed brown sugar
10 - 1/4 cup plain Greek yogurt
11 - 1 teaspoon vanilla extract
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon ground nutmeg
14 - 1/4 teaspoon ground ginger
15 - 1/4 teaspoon ground cloves
16 - 1/2 teaspoon baking powder
17 - 1/4 teaspoon baking soda
18 - 1/8 teaspoon salt
→ Optional Toppings
19 - 2 tablespoons mini chocolate chips
20 - 2 tablespoons pumpkin seeds
# Steps to follow:
01 - Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.
02 - In a medium bowl, combine oats, pecans or walnuts, maple syrup, melted coconut oil, ground cinnamon, and salt. Stir until all ingredients are evenly coated.
03 - Distribute granola mixture evenly among muffin cups and press mixture firmly into the bottoms and up the sides to form a cup shape.
04 - Bake granola cups for 10 minutes. Remove from oven and gently press the centers again to reinforce cup shape.
05 - In a separate bowl, whisk together pumpkin puree, egg, packed brown sugar, Greek yogurt, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt until smooth and fully incorporated.
06 - Spoon approximately 2 tablespoons of pumpkin mixture into each pre-baked granola cup.
07 - Sprinkle mini chocolate chips or pumpkin seeds over the filled cups as desired.
08 - Return muffin tin to oven and bake for an additional 10–12 minutes, until pumpkin filling is set and edges of granola cups are golden brown.
09 - Allow cups to cool in the tin for 10 minutes, then carefully remove and transfer to a wire rack to cool completely before serving.
