Preheat oven to 400 degrees. Place paper liners in a 12-cup muffin tin.
First make pumpkin pie spice by whisking the ingredients together. This makes 4 oz and can be stored in an air-tight container.
Next make the muffin batter. In large bowl, whisk together the flours, baking powder, salt, and pumpkin pie spice. In separate bowl combine eggs, brown sugar, yogurt, pumpkin, and melted butter. Make a well in center of flour mixture, and add wet ingredients. Stir until just combined. Do not over mix.
Using an ice cream scoop or spoon to portion into prepared muffin cups. Fill cups ¾ full. Sprinkle granola crisp topping on each muffin.
Bake for approx. 20 minutes, or until toothpick comes out clean. Let cool in muffin tin for 5 minutes before removing.
Serve with maple pumpkin butter and bourbon pecan coffee.
Recipe by Purely Katie at https://www.purelykatie.com/pumpkin-granola-muffins-with-maple-pumpkin-butter/