These pumpkin muffins have the magical power to convert “healthy muffin” skeptics into fans. As a bonus, you can make them in one bowl for easy clean up, mix up the add-ins, and you can freeze them to enjoy later. Let's make some!
PUMPKIN SPICE MUFFINS
* Search "Vitality Nutrition - Pumpkin Spice Muffins" in MyFitnessPal to log this recipe in your food diary.
- 1 cup (225g) plain Greek yogurt
- 1 cup (200g) pureed 100% pumpkin
- 2 eggs
- ¼ cup maple syrup* (add ½ cup for a sweeter muffin)
- 1 teaspoon vanilla extract
- 2 cups rolled oats (160g), ground
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup (85g) chocolate chips**
* add 1/2 cup of maple syrup for a sweeter muffin. You can substitute brown sugar.
** you can mix up the add-ins with dark chocolate chunks, walnuts, or pecans. I roughly chopped 9 squares from a 85% Lindt dark chocolate bar for my most recent batch!
- Preheat oven to 400F and prepare a muffin tin by spraying the cavities with cooking spray or lining them with paper liners. If using paper liners, still spray the liners as the lack of oil makes the muffins a bit stickier.
- Combine the Greek yogurt, pumpkin, maple syrup, eggs, and vanilla extract.
- Blend the rolled oats into a fine powder (using a blender or Magic Bullet) until it has the consistency of whole wheat flour. Stir in baking powder, baking soda, spices, and salt into the flour fixture.
- Then, add the flour mixture to the wet ingredients (ie. Greek yogurt, pumpkin, maple syrup, eggs, and vanilla).
- Stir in the chocolate chips or other add-in of choice.
- Pour batter into prepared muffin tin.
- Bake for 15-20 minutes.