Description
These Pumpkin Muffins! Made with oats instead of flour and real maple syrup instead of refined sugar. My kids love them, and I do, too!
Ingredients
Units
Scale
For the Muffins:
- 2 cups rolled oats
- 1 cup pumpkin puree (I used canned)
- 6 ounces plain whole milk Greek yogurt
- 1/2 cup real maple syrup
- 2 eggs
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- pinch of cinnamon and salt
For Topping:
- chocolate chips (optional)
Instructions
- Preheat oven to 375 degrees.
- In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth.
- Add all the rest of the ingredients with the oats and pulse until mixed (the texture should look and feel like a bran muffin butter, with just a little bit of texture).
- Stir in chocolate chips if you’d like them. Transfer batter to a greased muffin tin (I spray mine with avocado oil). Bake for 15-17 minutes. They’re delicious warm, with butter. I keep the leftovers in the fridge or freezer, and pop in the microwave before eating! Mmmm, yummy!
Notes
These almost remind me of a cross between a muffin and an energy bite! The crumb is a bit denser than a traditional muffin, and it’s delicious reheated with a bit of butter!
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: American
Keywords: healthy pumpkin muffins, pumpkin muffin recipe, gluten free pumpkin muffins