Pumpkin Muffins with Oats
Easy Pumpkin Muffins with Oats made with wholesome ingredients. Perfectly moist, healthy, and freezer-friendly for a cozy fall treat.
Servings: 12 muffins
Ingredients
- 2 cups rolled oats
- 1 cup pumpkin puree I used canned
- 6 oz plain Greek yogurt (1 small container)
- 1/2 cup real maple syrup
- 2 large eggs
- 1 Teaspoon baking soda
- A pinch of cinnamon or pumpkin spice, nutmeg, cloves
- A Pinch of salt
- 1 cup chocolate chips
- oil spray
Instructions
- Preheat oven to 350°F (180°C).
- In a food processor or blender, pulse the oats for about 1 minute until they resemble flour.
- Add the pumpkin puree, Greek yogurt, maple syrup, eggs, baking soda, cinnamon, and salt. Blend until smooth, transfer into a bowl.
- Stir in the chocolate chips by hand.
- Line a muffin pan with muffin liners and grease lightly with oil. Divide the batter evenly among the cups.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.