WHAT’S INSIDE:
pumpkin puree - the main character! pumpkin is a great addition to baked goods to boost the nutrient content and flavor with minimal calories. it’s rich in vitamins A, K, and E, as well as magnesium, phosphorous, zinc, and fiber. make sure to purchase the unsweetened version!
rolled oats - used as a flour substitute to make this recipe easily gluten-free. who doesn’t have oats on hand at all times?? plus, oats are a nutrient-dense carb source - rich in fiber, protein, and B vitamins.
Greek yogurt - adds a little tang, and a rich creamy binding agent with tons of protein, calcium, and vitamin D. Greek yogurt is used as a replacement for what would otherwise be sour cream or whole milk.
honey / coconut sugar - to sweeten and add a touch of moisture, we use honey and coconut sugar instead of granulated sugar. at the end of the day, sugar is sugar - yes - but these sources can be less highly processed (meaning they maintain a few more important nutrients) and yield a deeper, more caramelized flavor to the recipe.
butter - a classic. we use butter in this recipe because it lends such a distinct flavor - one of my favorites, actually. it can easily be swapped for coconut oil, though, if needed.
RECIPE:
2 cups old-fashioned rolled oats
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
Extra dash of cinnamon
½ teaspoon sea salt
2 eggs
1 cup pumpkin puree (not pumpkin pie filling)
⅔ cup plain Greek yogurt
¼ cup coconut sugar
1 tablespoon honey
2 tablespoons melted butter
1 cup dark chocolate chips
Preheat the oven to 425F and line a muffin tin with parchment cups.
Add the oats to a high-powered blender and pulse until finely ground into the texture of flour (or as fine as you can make it).
Next, add the baking powder, baking soda, pumpkin pie spice, cinnamon and salt and pulse again a few times to mix.
Finally, add the eggs, yogurt, coconut sugar, honey, and melted butter to the blender and blend on high until smooth and no clumps of flour remain. You may need to use a rubber spatula to periodically scrape down the sides of the blender.
Remove the blade (if possible) and stir in the chocolate chips. If you cannot remove the blade, pour the chocolate chips into the blender and pulse just a couple times to incorporate.
Pour the batter into the muffin tin, dividing it evenly amongst all 12 cups.
Bake at 425F for 8 minutes, then reduce the temperature to 350F and continue baking for another 8 minutes, or until the edges are golden brown and a toothpick poked through the center comes out almost completely clean.
Remove from the oven and cool on the counter for at least 30 minutes. Enjoy immediately, and store leftovers in an airtight container in the fridge for up to 2 weeks. Simply gently reheat when ready to enjoy.
