Every September it’s like Christmas to me because the seasonal granola is out from Safe + Fair! These pumpkin crunch muffins are the best muffins I’ve ever made.
Light, fluffy, tender crumb and the pumpkin crunch on top just seals the deal.
In my heavier days, I lived on giant sized bakery muffins as my “pre-breakfast.” You know, the breakfast you eat on the train to work. Most of those muffins are between 17 and 28 WW points, and that was just my first snack of the day!
Mine come in at just 8 WW points each on my plan. There is a link in the recipe box down below to see what the points would be on your plan.
What temperature should you bake muffins at?
While most recipes call for 350 or 375, I choose to bake my muffins at 425 degrees. I think it helps pull the batter out of the muffin tin, and I get a nice rounded muffin top every single time.
Is Safe + Fair granola healthy?
Absolutely! Their granolas are free of the Top 9 allergens, namely: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans and sesame. They also manufacturer all their products (except popcorn) in a facility that is free of tree nuts and peanuts. I once babysat a girl that was so allergic to peanuts that her mom would check my purse and bag before being allowed in the house. Their products are also gluten free and vegan – win win!
How much baking powder do you need for muffins?
The rule of thumb is 1 teaspoon of baking powder per cup of flour. When I first started baking, I thought “the more baking powder the fluffier the muffin!” But quickly realized that any more baking powder than that 1 cup to 1 teaspoon ratio, not only would I have a bitter taste, but too much baking powder and the muffins rise too quickly and collapse.
What if I don’t have a jumbo muffin pan?
Just make a dozen! They would be 4 WW points (click the link in the recipe card to see the exact points on your plan). Continue to bake at 425 but cook for 9-12 minutes depending on your stove. I’d start checking at the 9 minute mark and add a minute until you get them golden brown.
- 2 cups self-rising flour
- 1 cup Splenda baking magic (or other non calorie sweetener of choice)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 2 tablespoons butter, grated
- 1/2 cup nonfat Greek yogurt
- 1/2 cup unsweetened cashew milk (or milk of choice)
- 1 cup pumpkin puree
- 2 large eggs
- 6 tablespoons Safe + Fair pumpkin pie granola
- 6 teaspoons jimmies (sprinkles)
- Heat oven to 425.
- Mix the flour, Splenda, salt, baking powder, cinnamon and ginger together in a large bowl.
- Add the butter and toss to coat in the flour mixture.
- Add the yogurt, milk, pumpkin and eggs and mix just until combined.
- Divide mixture into a 6 jumbo muffin pan. Add 1 tablespoon of granola on top of each muffin, and 1 teaspoon of sprinkles, pressing down slightly so the topping sticks to the batter.
- Bake for 18-20 minutes. Let cool in the pan 10-15 minutes before removing.
Serving Size: 1
Amount Per Serving:
Calories: 331Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 74mgSodium: 1083mgCarbohydrates: 51gFiber: 4gSugar: 12gProtein: 10g
Please make these muffins and let me know you love them as much as I do!
If pumpkin is your thing, be sure to check out these other pumpkin recipes of mine:
Be sure to tag me @mybizzykitchen on Instagram if you make these! I’d love to see.