Pumpkin muffins that are sweet enough for dessert and healthy enough for breakfast!
Prep Time10 minutesmins
Cook Time15 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Greek Yogurt, Healthy, muffins, pumpkin
Servings: 12
Equipment
Oven
Muffin tin
Ingredients
1cuprolled oats
1cupall-purpose flour
1teaspoonbaking soda
1teaspoonpumpkin pie spice
¼teaspoonsalt
1cuppumpkin puree
6ouncesplain Greek yogurt
2eggs
½cupreal maple syrup
1tablespoonvanilla extract
½cupchocolate chipsoptional, but not really
Instructions
Preheat oven to 375°F and line a 12-cup muffin tin with cupcake liners.
In a food processor or blender, pulse the oats until mostly smooth. I like to keep some larger pieces to add texture to the finished muffin.
Add the flour, baking soda, pumpkin pie spice, and salt to the food processor with the oats and pulse until mixed (some pieces of oats may remain).
In a medium sized mixing bowl, whisk together pumpkin puree, greek yogurt, and eggs until well combined. Add in the maple syrup and vanilla extract and mix well.
Fold in the dry ingredients and the chocolate chips using.
Divide the batter evenly into the prepared muffin tin and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Best served warm. See melty chocolate chip pictures above.
Notes
To make this recipe gluten free, substitute a 1-for-1 gluten-free flour and use gluten-free oats.