These muffins have some ingredients  you may not be used to combining but believe me they are delicious together.  The muffins are moist, hearty, aromatic, and delicious.  The batter can be stored in the refrigerator for up to six weeks.  Portion  out  the desired servings for fresh-baked muffins every morning!  You’ll look like a genius.

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Pumpkin Granola Muffins

Prep Time

15 minutes

Cook Time

25 minutes

Servings

dozen

Ingredients

• 3 cups flour
• 2 2/3 cups sugar
• 2 cups canned pumpkin
• 2/3 cup margerine cut in pieces
• 1/2 cup water
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 tablespoon Cinnamon
• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon cloves
• 1 teaspoon nutmeg
• 4 eggs
• 4 cups Quaker Granola

Prep Time 15 minutes Cook Time 25 minutes Servings dozen Ingredients 3 cups flour 2 2/3 cups sugar 2 cups canned pumpkin 2/3 cup margerine cut in pieces 1/2 cup water 2 teaspoons baking soda 2 teaspoons salt 1 tablespoon Cinnamon 1 tablespoon vanilla extract 1 teaspoon baking powder 1 teaspoon cloves 1 teaspoon nutmeg 4 eggs 4 cups Quaker Granola

Instructions

1. Mix all ingredients, stirring in the granola last. Place in paper lined cup cake tins and bake at 375 degrees for 25 minutes or until a toothpick inserted in center comes out clean.

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