- 1 (15-ounce) can pure pumpkin purée
- 1 ¼ cups white whole wheat flour
- ¾ cup + 2 tablespoons rolled oats
- ⅓ cup plain Greek yogurt
- ½ cup maple syrup or honey
- 2 tablespoons neutral oil
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon kosher salt
Prep the Oven & PanPreheat the oven to 325°F. Line a 12-cup muffin pan with paper liners and lightly spray if needed. Mix the Wet IngredientsWhisk together oil, maple syrup or honey, Greek yogurt, egg, and vanilla. Stir in pumpkin purée until smooth. Add the Dry IngredientsStir in baking soda, spices, and salt. Add flour and oats, then gently fold until just combined. Don't overmix. Fill the Muffin CupsDivide batter evenly among 12 cups. Sprinkle with rolled oats, or fold in chocolate chips or chopped pecans if desired. BakeBake at 325°F for 24–29 minutes, until a toothpick comes out clean or with a few moist crumbs. The center should reach about 200°F. Cool & ServeCool muffins in the pan for 5 minutes, then transfer to a wire rack. Let them cool before serving or storing.
