Ingredients:

  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120g) plain Greek yogurt
  • 1/3 cup (80ml) pure maple syrup
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (180g) oat flour
  • 1 tsp (5g) baking soda
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (90g) dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup, egg, and vanilla until the mixture is smooth and uniform.
  3. Sift the oat flour, baking soda, pumpkin pie spice, cinnamon, and salt directly into the wet ingredients.
  4. Use a spatula to fold the mixture together gently, stopping as soon as the flour streaks disappear to avoid a gummy texture.
  5. Gently fold in the dark chocolate chips.
  6. Divide the batter evenly among 12 muffin liners and press a few extra chocolate chips onto the tops.
  7. Bake for 15–18 minutes until the tops feel springy to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs.