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Cozy Pumpkin Oat Muffins with Greek Yogurt

pumpkin oat muffins - featured image

These tender, fragrant muffins are a happy accident turned fall staple. Made with oat flour, Greek yogurt, and pumpkin puree, they’re quick, wholesome, and perfect for cozy mornings.

Ingredients

Scale
  • 1 ½ cups (180g) oat flour
  • ½ cup (45g) rolled oats
  • 1 cup (245g) pumpkin puree
  • ½ cup (120g) plain full-fat Greek yogurt
  • 2 large eggs, at room temperature
  • ⅓ cup (80ml) pure maple syrup
  • ¼ cup (60ml) melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (60g) chopped pecans or walnuts (optional)
  • ¼ cup (40g) dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the oat flour, rolled oats, pumpkin pie spice, baking soda, baking powder, and salt.
  3. In a large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
  4. Pour the dry ingredients into the wet mixture. Use a rubber spatula to gently fold until just combined. Do not overmix.
  5. If using, gently fold in the pecans or chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

The tops of these muffins don’t dome as much as traditional muffins because of the oat flour. That’s normal. For best results, use room temperature ingredients and do not overmix the batter. If your pumpkin puree is watery, drain it slightly before measuring.

Nutrition

Keywords: pumpkin muffins, oat flour muffins, Greek yogurt muffins, fall breakfast, healthy muffins, easy pumpkin recipe