Can I make these granola cups ahead of time?u003cbr/u003e

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).

Can I add toppings?u003cbr/u003e

Absolutely! Feel free to customize the toppings to your liking. They're great with nuts, seeds or even chocolate chips.

Can I use homemade pumpkin puree instead of canned?u003cbr/u003e

Yes, homemade pumpkin puree works well I this recipe. Just make sure it is smooth and well prepared.

Can I double the recipe?u003cbr/u003e

Yes, you can easily double the recipe to make a larger batch.

Baked Pumpkin Spice Granola Cups (Easy Recipe)

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

Scale

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

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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).