Espresso and Lime

0 Preheat your oven to 350 degrees
1 Generously grease a 12 cavity muffin tin and set aside for now
2 In a large bowl, mix 2 1/2 cups of old fashioned oats with 1/2 cup of coconut flakes, 1/2 cup of chocolate chips, 1/3 cup of dried cranberries, 1/3 cup of chopped pecans, 2 tablespoons of chia seeds, 2 teaspoons of pumpkin pie spice or ground cinnamon, 1/2 teaspoon of cloves (optional), 1 teaspoon of baking powder and 1/2 teaspoon of salt until everything is evenly distributed
3 In a separate bowl, whisk 3/4 cup of pure pumpkin puree into 1 1/2 cups of milk, 1/2 cup of maple syrup, 2 teaspoons of pure vanilla extract and 2 large eggs until completely combined
4 Add the pumpkin mixture into the granola and mix until fully combined
5 Divide the mixture between the 12 greased muffin tins being sure to divide the liquid in the batter evenly throughout each portion
6 Bake the muffins in a 350 degree oven for about 30 minutes or until the centers feel set to a light touch
7 Transfer the muffin tin onto a cooling rack or cutting board and let the muffins cool until they can be removed (if they start to fall apart when you try to remove them, let them cool for another 5 minutes or so)
8 Store fully cooled leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days