Ingredients
18
18 servings
- •cooking spray
- •2 ½ cups oats
- •1 ½ cups pumpkin puree
- •1 cup fat-free Greek yogurt
- •¾ cup white sugar
- •2 eggs
- •1 ½ teaspoons baking powder
- •½ teaspoon baking soda
- •½ teaspoon ground cinnamon
- •½ teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Generously coat 18 cups of a mini muffin tin with cooking spray.
- Combine oats, pumpkin puree, yogurt, sugar, eggs, baking powder, baking soda, cinnamon, and pumpkin pie spice in the bowl of a food processor; process until ingredients are combined and oats are coarsely ground. Scoop batter into each muffin cup using a 2-teaspoon scoop.
- Bake in the preheated oven until tops spring back when lightly pressed, about 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 18 servings
- Calories: 104
- Carbohydrate: 18g
- Fat: 2g
- Fiber: 2g
- Protein: 3g
- Sugar: 10g
Related Recipes
Pumpkin Muffins with a Twist
Pumpkin Pie-Oat Flour Muffins
Chocolate Pumpkin Muffins
Pumpkin-Dark Chocolate Chip Muffins
Whole Wheat Pumpkin Coffee Cake Muffins
Pumpkin Muffins II
Pumpkin Apple Muffins
Pumpkin Spelt Muffins
Perfect Pumpkin Muffins
Pumpkin Muffins with Cinnamon Streusel Topping
Light Pumpkin Chocolate Chip Muffins
