Pumpkin Spice Muffins with Granola Topping

Adapted from Betty Crocker

1 1/2 cups  whole wheat flour

1 cup all-purpose flour

1 1/2 tsp. baking soda
1 1/4 tsp. kosher (coarse) salt
1 1/4 tsp. ground cinnamon
1 1/8 tsp. ground nutmeg
3/4 tsp. ground cloves
1/2 tsp. ground ginger
1 1/2 cups sugar
2/3 cup canola oil
1/2 cup water
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
Granola topping:
1 1/2 cups good quality nut granola broken up so there are no large chunks
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or grease well if not using paper liners.
In large bowl, mix flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger; make well in center of mixture. In medium bowl, stir sugar, oil, water and eggs with whisk. Stir in pumpkin; add to flour mixture, stirring just until moistened. Divide batter evenly among muffin cups.  Sprinkle the granola onto the batter.
Bake 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Serve warm or cool.