Granola Topped Pumpkin Muffins

Who says you can't have pumpkin baked goods in the summer?!  I start getting a taste for pumpkin, well to be frank, I always have the taste for pumpkin.  May it be pumpkin pie, pumpkin bread, pumpkin cookies or pumpkin muffins anytime of the year.  I don't think that it needs to be reserved only for the fall.  Pumpkin is much too delicious to neglect.  And these pumpkin muffins were just right.  They are super moist and sweet, perfectly complimented by the crunchy oats and the sweet raisins from the granola on top.  It all worked wonderfully together.

1 1/4 cups of light brown sugar (packed)

1 stick of real un-salted butter

2 eggs (at room temperature)

2 cups of all-purpose flour

5 tsp. of baking powder

1 tsp. of cinnamon

1/2 tsp. of salt

1 cup of canned pumpkin

5 T. of milk

1/3 cup of my Homemade Granola recipe (made with raisins instead of dried cherries)

-Preheat oven to 350*.  In a large mixing bowl, beat together the brown sugar and the butter; mix in the eggs 1 at a time.  In a medium mixing bowl, combine the flour, baking powder, cinnamon and the salt.  In another medium mixing bowl, stir together the pumpkin and the milk.  Mix both the flour mixture and the pumpkin mixture into the butter mixture alternating them in small batches.  Place heaping tablespoons of the batter into a well-greased muffin pan (filling them about 3/4's of the way).  Sprinkle with some granola and bake for 18-20 minutes.  Makes 15 muffins.  Enjoy!