• 2 cups gluten-free rolled oats
• 1 cup pumpkin puree
• 2 eggs
• 1 cup 2% Greek yogurt
• ¼ cup maple syrup
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon vanilla extract
• ⅛ teaspoon kosher salt
• 2 teaspoons pumpkin pie spice

    Method of Preparation

1. Preheat oven to 400°F. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper or spray the tin with cooking spray.
2. In a blender, process the oats until they have the consistency of flour, about 1 minute.
3. Combine pumpkin puree, eggs, yogurt, maple syrup, baking powder, vanilla, salt and pumpkin pie spice with the oat flour in the blender; blend until smooth and creamy, about 1-2 minutes.
4. Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice, if desired.
5. Bake at 400°F for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.

    Nutritional information for 1 Pumpkin Muffins

• Energy - 99cals
• Carbohydrates - 16gm
• Protein - 5gm
• Fat - 2gm