Ingredients:

  • 1.5 cups rolled oats
  • 1 cup oat flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 cup pumpkin puree
  • 0.5 cup maple syrup
  • 0.25 cup olive oil
  • 1 large egg
  • 0.25 cup plain Greek yogurt
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  3. In a large bowl, combine the pumpkin puree, maple syrup, olive oil, egg, Greek yogurt, and vanilla. Whisk until the mixture is smooth and uniform in color.
  4. Add the oat flour, pumpkin pie spice, baking powder, baking soda, and salt directly into the wet ingredients. Stir with a spatula until just combined—do not overmix.
  5. Gently fold in the rolled oats until evenly distributed.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way to the top.
  7. Bake for 18–22 minutes until the tops spring back and a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.