PUMPKIN MUFFIN BITES

I've been busy, busy getting ready for our home to be on a holiday house tour on December 6th to benefit the local concert association.  But, Thanksgiving needs my attention, also; plus I had two occasions last week that required some goodies to share.  The easy recipe below fits the bill as they freeze well, and made enough to serve at both coffee occasions plus enough for Thanksgiving breakfast.

Pumpkin Muffin Bites

Combine the following in large bowl:

3 cups flour

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt

Combine in large mixer bowl:

3 cups granulated sugar

1 can (15 oz.) pure pumpkin

4 large eggs

1/2 cup vegetable oil

1/2 cup orange juice

Preheat oven to 350 degrees; line mini-muffin cups with paper liners.  Beat pumpkin mixture until just blended.  Add flour mixture, and stir until moistened.  Spoon batter into prepared muffin cups, filling 3/4 full.  

Sprinkle batter tops with granola.  I like Quaker honey, oats, and almond granola.  Bake for 15 minutes.  Makes 96 little muffins.  

Since my son is allergic to tree nuts, I sprinkled his share with cinnamon and sugar.

I'm joining the following:
Coastal Charm for Show and Share Tuesday
A Stroll Thru Life for Inspire Me Tuesday
Ivy and Elephants for What's It Wednesday
Have a Daily Cup for Share Your Cup Thursday
Rattlebridge Farm for Foodie Friday