Pumpkin Pecan Crunch Muffins

Pumpkin Pecan Crunch Muffins

All purpose flour 1 1/2 cups
Baking powder 1 t
Baking soda 1/2 t
Kosher salt 1/4 t
Sugar 1 cup
Butter, unsalted, room temperature 1 cup (8 oz)
Eggs, large, room temperature 4 each
Pumpkin, canned 3/4 cup (6 oz)
Vanilla bean paste 1 T
Laura’s Gourmet Granola, Pumpkin Pecan Crunch, for batter 1 1/2 cups
Laura’s Gourmet Granola, Pumpkin Pecan Crunch as needed


  1. Preheat the oven to 350 degrees. Grease and flour 12 muffin/cupcake liners and place them in muffin tins.
  2. In a mixing bowl, whisk the flour, baking powder, baking soda and salt together and set aside.
  3. In a large mixing bowl, cream the butter until smooth. Scrape the bowl. Add the sugar and vanilla and beat on high speed until light and fluffy, about 3-4 minutes.  Add the eggs, one at a time, beating on medium speed.
  4. Alternately add the flour and the canned pumpkin, beating on low speed after each addition until just combined. Scrape bowl after each addition. Slowly stir in 1 1/2 cups of Pumpkin Pecan Crunch. Scrape bowl and evenly divide the mixture among the prepared muffin cups.  Sprinkle each muffin liberally with Pumpkin Pecan Crunch.
  5. Bake for about 30 minutes or until a tester comes out clean. Remove and cool on a rack for 10 minutes then remove from the pans.

Referenced products

  • Pumpkin Pecan Crunch

    Regular price
    From $7.99 USD
    Unit price
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