Ingredients:

  • 2 cups (240g) oat flour
  • 1 tsp (5g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) sea salt
  • 1 cup (245g) canned 100% pumpkin puree
  • 1/2 cup (120g) plain Greek yogurt
  • 1/3 cup (80ml) pure maple syrup
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
  2. In a large mixing bowl, whisk together the oat flour, baking soda, pumpkin pie spice, and salt until no clumps remain.
  3. Create a well in the center of the dry ingredients. Add the pumpkin puree, Greek yogurt, maple syrup, egg, and vanilla extract.
  4. Stir gently with a silicone spatula just until the flour streaks disappear; do not over-mix to avoid a gummy texture.
  5. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
  6. Bake for 18–22 minutes until the edges are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.