Jumbo Pumpkin Maple Muffins

• FOR THE MUFFINS:
• 1 cup Whole Wheat Flour
• 2 cups All-purpose Flour
• 1/2 cups Your Favorite Granola
• 1 teaspoon Kosher Salt
• 1 Tablespoon Baking Powder
• 1 cup Pumpkin Puree
• 1 cup Whole Milk
• 1 cup Pure Maple Syrup
• 2 whole Eggs, Well Beaten
• 1 teaspoon Cinnamon
• 1/4 cups Granola, For Topping
• FOR THE FROSTING:
• 2 ounces, weight Room Temperature Cream Cheese
• 2 Tablespoons Powdered Sugar
• 2 Tablespoons Pure Maple Syrup

1. 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.
2. 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.
3. Use an ice cream scoop to fill the muffin tins about 2/3 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.
4. For the frosting: In a medium sized bowl beat the cream cheese, powdered sugar and maple syrup until smooth and creamy, about one minute.
5. 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.

muffins, whole wheat flour, allpurpose, your favorite, kosher salt, baking powder, pumpkin puree, milk, maple syrup, eggs, cinnamon, ubc, frosting, cream cheese, powdered sugar, maple syrup

Taken from tastykitchen.com/recipes/breads/jumbo-pumpkin-maple-muffins/ (may not work)