Preheat oven to 350' degrees.
Place oats and granola into a bowl. Boil water, pour over bowl of oats, stir and set aside.
In another bowl sift flour,baking soda, salt and spices together and set aside.
Beat butter in a medium bowl until creamy. Add eggs one at a time to the butter and beat well between.
Add SPLENDA® Brown Sugar Blend, SPLENDA® No Calorie Sweetener, Granulated and vanilla extract to the bowl of butter. Beat well until combined, about 2 minutes on medium.
Add buttermilk to the bowl and beat for 2 minutes.
Add the flour mixture and oatmeal and granola mixture to the bowl of wet ingredients.
Fold until just moistened.
Spray a cupcake tin with non stick spray or line with muffin papers.
Using an ice cream scoop or a spoon fill each cup in the cupcake pan ¾th full.
Sprinkle 1 tablespoon granola (jumbo muffins) or 1 teaspoon of granola (regular muffins) over the top of the muffin batter.
Bake regular size muffins 22-26 minutes or until a tooth pick inserted into the center comes out clean.
Bake the jumbo muffins 30-34 minutes or until a tooth pick inserted into the center comes out clean.