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Spiced Pecan Muffins with Pumpkin Granola

Author Kimberly Davidson Campbell

Ingredients

(Ingredients For Muffins)

  • 1 cup sugar
  • 1 stick unsalted butter softened
  • 3 eggs
  • ½ tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ cup whole wheat flour
  • 2 tsp baking soda
  • ¾ tsp ground nutmeg
  • ¼ tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ⅓ cup chopped pecans
  • ¾ cup buttermilk

(Ingredients for the Granola)

  • 1 ½ cup rolled oats
  • ⅓ cup chopped pecans
  • ⅓ cup raw pepitas pumpkin seeds
  • ⅛ cup uncooked quinoa
  • ¾ tsp ground cinnamon
  • ⅓ tsp pumpkin pie spice
  • pinch of sea salt
  • 1 egg white
  • ¼ cup pumpkin puree
  • 2 T raw honey
  • 1 ½ T melted coconut oil
  • 1 ½ T turbinado sugar
  • ¾ tsp vanilla extract

Instructions

(Directions for muffins)

  • Cream sugar and butter with mixer.
  • Combine eggs and vanilla and mix until fully combined.
  • Add in dry ingredients.
  • Mix in buttermilk.
  • Add in pecans and mix until just combined.
  • Don’t overmix.
  • Fill (greased) muffin tins ¾ full.;

(Direction for granola)

  • Mix all the dry ingredients in a large bowl.
  • Mix all the wet ingredients.
  • Combine and pour out onto a parchment paper lined rimmed baking sheet.
  • Bake at 325 for about 35-40 minutes, stirring often.
  • Let cool.
  • Sprinkle granola on top of muffins.
  • Bake muffins in a 375 oven for 22-24 minutes.
  • Let cool.

Notes

Serve warm with butter, pumpkin butter, or cranberry relish.
And coffee. Always coffee.