Ingredients

The following ingredients have 12 Servings
  • 2 cups old-fashioned rolled oats (gluten free, if needed)
  • 1 cup canned pumpkin puree (see note)
  • 3/4 cup plain Greek yogurt or sour cream
  • 1/3 to 1/2 cup pure maple syrup (honey, or sugar (see note))
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (optional)

Instruction

  • Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners. Set aside.
  • In a blender (or food processor), process the oats a minute or two until they are ground to the consistency of coarse flour.
  • Add the remaining ingredients, except the chocolate chips, and process until combined, scraping down the sides of the blender jar as needed.
  • Stir in the chocolate chips, if using.
  • Scoop the batter into the prepared muffin tin and bake for 15-18 minutes until the top of a muffin springs back lightly to the touch. Let the muffins cool for a few minutes in the pan before transferring to a wire rack. They keep well for several days at room temperature (in a sealed bag or container) and freeze great, too.