All the crunch of granola, the comfort of a muffin, and a hint of pumpkin pie—because why not make breakfast a little more fun?
Our mornings are hectic, and these Pumpkin Granola Muffin Treats have been a lifesaver. My picky kids love them, and they’re a sneaky way to pack in oats, pumpkin, and peanut butter.
- Dawn V.
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Bailey's Thoughts ...
These Pumpkin Granola Bites are the perfect blend of wholesome and cozy, making them an ideal choice for breakfast or a satisfying snack. The base layer is a simple granola bar made from oats, peanut butter, and honey, while the topping features a healthy twist on pumpkin pie filling. It’s that delightful contrast of crunchy and creamy, with just the right amount of pumpkin spice to evoke those warm fall vibes. Make a batch, toss them in the fridge, and you’ll have a delicious, healthy treat ready whenever the craving strikes.
And the best part? You only need one bowl. After making the granola base, just give the bowl a quick rinse and use it for the pumpkin topping. No extra dishes, required—simple and straightforward.
Quick tip: these really shine when you use silicone muffin trays—trust me, it makes getting them out a breeze. Regular muffin pans work too, but you’ll need to use liners or grease well. As for toppings? Go wild or keep it simple. I’m partial to a mix of chopped nuts and chocolate chips, but honestly, they’re great even without any extras.
-Bailey
PS - These no bake pumpkin energy balls also make a great healthy snack to satisfy a sweet tooth!
Ingredients
- Oats: Look for rolled oats or quick oats for the best texture; avoid steel cut oats.
- Peanut Butter: Choose creamy or crunchy, depending on your preference.
- Honey: Pure honey adds sweetness; consider pure maple syrup as a substitute if needed.
- Butter: Use butter for baking; coconut oil is a good alternative.
- Pumpkin Purée: Buy pure pumpkin purée (not pumpkin pie filling).
- Vanilla Yogurt: Opt for whole milk vanilla yogurt for added creaminess.
- Pumpkin Pie Spice: Look for a pre-mixed spice blend, or make your own with cinnamon, nutmeg, and ginger.
- Egg: Choose large eggs for the best results.
Instructions
- Granola base: In a large mixing bowl, combine the oats, peanut butter, honey, and melted butter until well mixed. Press the mixture firmly into the bottom of a muffin pan and bake.
- Pumpkin topping: Whisk together pumpkin, vanilla, yogurt, honey, spices and egg. Divide mixture over the baked granola base.
- Bake: Return pumpkin granola cups to the oven and bake until the topping is set and golden brown.
- Serve: While warm, add any desired decorative toppings. Allow granola cups to cool completely and store in the refrigerator.
See recipe card for quantities.
Top Tip
A silicone muffin pan or silicone liners are ideal for this recipe. While paper liners can work, they may stick to the granola cups. Silicone guarantees that each cup will pop out easily without any hassle.
Substitutions
Granola Base:
- Oats: Quick oats or rolled oats.
- Peanut Butter: Sunflower seed butter, almond butter, or any other nut butter.
- Honey: Maple syrup, agave syrup, or brown rice syrup.
- Melted Butter or Coconut Oil: Canola oil, vegetable oil, or unsalted margarine.
Pumpkin Topping:
- Pumpkin Purée: Canned sweet potato purée, homemade pumpkin purée, or butternut squash purée.
- Whole Milk Vanilla Yogurt: Plain yogurt, Greek yogurt, or a non-dairy yogurt.
- Honey: Maple syrup, agave syrup, or date syrup.
- Pumpkin Pie Spice: A mix of ½ tsp. cinnamon, ¼ tsp. nutmeg, and ¼ tsp. ginger.
- Egg: 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (flax egg), or unsweetened applesauce (about ¼ cup).
Variations
- Dairy-Free: Use coconut yogurt instead of regular yogurt.
- Nut-Free: Use sunflower seed butter or any nut-free seed butter instead of peanut butter.
- Gluten-Free: Use gluten-free oats and check that all other ingredients, like the baking powder, are gluten-free.
- Vegan: Substitute honey with maple syrup, and replace the egg with 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for a few minutes until it thickens).
Storage
Refrigerator: Store the Pumpkin Granola Muffin Treats in an airtight container in the fridge for up to 5 days.
Freezer: Arrange the muffins on a silicone mat on a baking sheet in a single layer and freeze for 1-2 hours until they’re frozen through. Then, transfer them to an airtight bag, where they can be stored for up to 2 months. When you’re ready to enjoy, simply thaw them in the refrigerator or pop them in the microwave for a quick reheat.
Special Equipment
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You do not need both a silicone muffin pan and silicone liners. Either works well, although the muffin pan is my preference for this recipe.
Silicone Muffin Pan - This is the one that I use on a regular basis.
Silicone Liners - These are the liners I use all the time in my kitchen.
FAQ: Pumpkin Spice Granola Cups
Yes! This recipe is great for meal prep. You can make them in advance and store them in the refrigerator or freezer (see instructions in the post).
Absolutely! Feel free to customize the toppings to your liking. They're great with nuts, seeds or even chocolate chips.
Yes, homemade pumpkin puree works well I this recipe. Just make sure it is smooth and well prepared.
Yes, you can easily double the recipe to make a larger batch.
📖 Recipe
Pumpkin Spice Granola Cups
- Total Time: 35 minutes
- Yield: 8 granola cups 1x
Description
All the crunch of granola, the comfort of a muffin, and a hint of pumpkin pie—because why not make breakfast a little more fun?
Ingredients
Granola Base:
- 1 ½ cups (150g / 5.3 oz) oats
- ¼ cup (64g / 2.25 oz) peanut butter (or any nut butter)
- ¼ cup (85g / 3 oz) honey
- 2 tablespoons (28g / 1 oz) melted butter or coconut oil
- Pinch of salt
Pumpkin Topping:
- 1 cup (240g / 8.5 oz) pumpkin purée
- ¼ cup (60g / 2.1 oz) whole milk vanilla yogurt
- 1 tablespoon (21g / 0.75 oz) honey
- 1 teaspoon (2.5g / 0.09 oz) pumpkin pie spice
- 1 egg (50g / 1.75 oz)
- Optional: ¼ cup (30g / 1 oz) chopped pecans or walnuts for topping
Instructions
-
Preheat Oven: Preheat your oven to 350°F (175°C). You can use a silicone muffin pan (best option), silicone liners, or a very well-greased muffin tin.
Make the Granola Base: In a bowl, mix 1 ½ cups oats, ¼ cup peanut butter, ¼ cup honey, 2 tablespoons melted butter, and a pinch of salt until well combined. Divide the mixture equally between 8 muffin cups (~2 Tbs. Per cup). Use damp hands to press the mixture firmly into the bottom of each muffin cup. Bake for 8-10 minutes until lightly golden. Let cool slightly.
Prepare the Pumpkin Topping: In another bowl, whisk together 1 cuppumpkin purée, ¼ cup vanilla yogurt, 1 tablespoon honey, 1 teaspoon pumpkin pie spice and 1 egg until smooth and creamy.
Spoon the Pumpkin Topping: Divide the pumpkin topping between the baked granola bases spreading evenly. If using nuts or mini chocolate chips, sprinkle them on top.
Bake: Return to the oven and bake for 15-18 minutes until the pumpkin topping is set and lightly golden.
Cool Completely: Let cool completely in the tin before removing. Store in an airtight container in the fridge for up to 5 days.
Notes
A silicone mold or silicone liners is recommended. If using paper liners, the granola cups may stick.
Dairy-Free: Use coconut yogurt instead of regular yogurt.
Nut-Free: Use sunflower seed butter or any nut-free seed butter instead of peanut butter.
Gluten-Free: Use gluten-free oats and check that all other ingredients, like the baking powder, are gluten-free.
Vegan: Substitute honey with maple syrup, and replace the egg with 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (let it sit for a few minutes until it thickens).
- Prep Time: 15 minutes
- Cook Time: 20
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 granola cup
- Calories: 208
- Sugar: 13.2 g
- Sodium: 340.1 mg
- Fat: 7.7 g
- Carbohydrates: 28.5 g
- Protein: 5.4 g
- Cholesterol: 31.1 mg
Pairing
These are my favorite dishes to serve with Pumpkin Spice Granola Cups:
Related
Looking for recipes like these pumpkin granola cups? Try these:
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Ann
Hey Bailey! These healthy pumpkin pie bites are amazing! I’m craving these so bad right now! I’ve been searching for something like these for about a week. I’ve just bookmarked the page. I’m so excited at the idea of giving the recipe a try (hope soon). Your directions and pictures make it look so easy.
Thank you so much for sharing the recipe and all of your useful recommendations. The info you provide is remarkable. You’ve ALREADY answered all of my questions. I love your blog. I’ll be coming around often. Keep up the good work!
Best wishes,
Ann