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Fall is here! Start your mornings with a warm delicious pumpkin muffin, topped with cream cheese frosting and granola.
Preheat the oven to 375 F. Lightly spray a 6-count jumbo muffin tin with cooking spray and line with jumbo paper liners. Set aside.
In a large bowl mix the flours, granola, salt and baking powder. In another large bowl whisk the pumpkin puree, milk, maple syrup, eggs and cinnamon until well combined. Mix the wet ingredients into dry until there are no large streaks of flour remaining. The batter will be lumpy.
Use an ice cream scoop to fill the muffin tins about ⅔ full. Bake for 23-25 minutes, or until a toothpick inserted into the middle of one comes out clean. Set the muffin tin on a cooling rack while you make the frosting.
For the frosting: In a medium sized bowl beat the cream cheese, powdered sugar and maple syrup until smooth and creamy, about one minute.
Remove the muffins from the tin. Spoon maple frosting on top of the muffins and sprinkle with the reserved granola. Eat warm, slathered in butter and add a little extra drizzle of maple syrup for a delicious fall breakfast.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!