Chef Laura Slama

Pumpkin Pecan Crunch Muffins Ingredients: 3/4 cup all purpose flour 1/2 tsp baking powder 1/4 tsp baking soda 1/8 tsp kosher salt 4 oz (1/2 cup) unsalted butter-room temperature 1/2 cup sugar 2 large eggs 6 tbsp canned pumpkin 1/2 tbsp vanilla extract 3/4 cup Pumpkin Pecan Crunch, plus additional for topping Yield about 1 dozen small muffins Preparation: Preheat oven to 350 degrees. Spray muffins with non-stick spray. Combine flour, baking powder, baking soda and salt in small bowl and set aside. Cream butter until smooth. Add the sugar and vanilla and beat on high speed until light and fluffy. Add the eggs, and beat on medium speed. Scrape and beat again. Alternately add the flour and the canned pumpkin, beating on low and scraping bowl after each addition. Slowly stir in granola. Portion into muffin tins, and sprinkle each liberally with additional granola. Bake until tester comes out clean, about 20 minutes.

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