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Pumpkin Muffin held in hand with bite taken out.

Favorite Pumpkin Muffins


  • Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 10-12 muffins 1x

Description

These Pumpkin Muffins! Made with oats instead of flour and real maple syrup instead of refined sugar. And everyone loves them, including meeee!


Ingredients

Scale
  • 2 cups rolled oats
  • 1 cup pumpkin puree (I used canned)
  • 6 ounces plainĀ Greek yogurt (1 small container)
  • 1/2 cup real maple syrup
  • 2 eggs
  • 1 teaspoon baking soda
  • pinch of cinnamon and salt
  • chocolate chips (optional)

Instructions

  1. Preheat oven to 375 degrees.
  2. In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth.
  3. Add all the rest of the ingredients with the oats and pulse until mixed (some pieces of oats may remain). Stir in chocolate chips if you want them.
  4. Transfer to a greased muffin tin. Bake for 15-ish minutes. They’re best warm, but good the next day, too. Mmmm, yummy!

Notes

If you’re gluten free, you can use gluten free oats.

Bake the batter right away! If you wait a long time between mixing up the batter and baking, the oats will absorb a lot of moisture and the muffin texture will get gummy.

  • Category: Snack
  • Cuisine: American

Keywords: healthy pumpkin muffins, pumpkin muffin recipe, gluten free pumpkin muffins