Favorite Pumpkin Muffins
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4.7 out of 5 stars
(84)
Ingredients
10-12 muffins
- 2 cups rolled oats
- 1 cup pumpkin puree (I used canned)
- 6 ounces plain 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)
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Preparation
Step 1
Preheat oven to 375 degrees.
Step 2
In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth.
Step 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.
Step 4
Transfer to a greased muffin tin. Bake for 15-ish minutes. They’re best warm, but good the next day, too. Mmmm, yummy!
Step 5
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Chef's 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.
