# What You Need:
→ Granola Base
01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup chopped pecans or walnuts
03 - 1/4 cup pure maple syrup
04 - 1/4 cup melted coconut oil
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon salt
→ Pumpkin Muffin Filling
07 - 1 cup pure pumpkin puree
08 - 1 large egg
09 - 1/4 cup packed brown sugar
10 - 1/4 cup plain Greek yogurt
11 - 1 teaspoon vanilla extract
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon ground nutmeg
14 - 1/4 teaspoon ground ginger
15 - 1/4 teaspoon ground cloves
16 - 1/2 teaspoon baking powder
17 - 1/4 teaspoon baking soda
18 - 1/8 teaspoon salt
→ Optional Toppings
19 - 2 tablespoons mini chocolate chips
20 - 2 tablespoons pumpkin seeds
# Directions:
01 - Preheat oven to 350°F. Generously grease a 12-cup muffin tin or line with silicone inserts.
02 - In a medium mixing bowl, combine oats, chopped nuts, maple syrup, melted coconut oil, cinnamon, and salt. Stir until oats are evenly coated.
03 - Divide granola mixture evenly among muffin cups, pressing firmly into bottoms and up the sides to create a cup shape.
04 - Bake granola cups for 10 minutes. Remove from oven and press centers again gently to reinforce cup shape.
05 - In a separate bowl, whisk together pumpkin puree, egg, brown sugar, Greek yogurt, vanilla extract, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt until smooth and homogenous.
06 - Spoon about 2 tablespoons of pumpkin mixture into each pre-baked granola shell.
07 - Sprinkle muffin cups with chocolate chips or pumpkin seeds as desired.
08 - Return to oven and bake an additional 10 to 12 minutes until filling is set and edges are crisp and golden brown.
09 - Allow cups to cool in the pan for 10 minutes before gently extracting. Transfer to a wire rack to cool completely.
