Ingredients:

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

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners or lightly grease with a neutral oil.
  2. In a large bowl, whisk together the oat flour, baking powder, baking soda, pumpkin pie spice, and salt until no clumps remain.
  3. Create a well in the center of the dry ingredients and add the pumpkin puree, Greek yogurt, maple syrup, egg, and vanilla extract.
  4. Stir with a spatula until just combined; stop as soon as the flour streaks disappear to avoid overworking the batter.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Bake for 18–22 minutes until the tops are mahogany-colored brown and a toothpick inserted into the center comes out clean with a few moist crumbs.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.