Ingredients

The following ingredients have 11 Servings
  • 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)

Instruction

  • 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 (some pieces of oats may remain). Stir in chocolate chips if you want them.
  • Transfer to a greased muffin tin. Bake for 15-ish minutes. They’re best warm, but good the next day, too. Mmmm, yummy!