2cups(200g)old-fashioned rolled oats (gluten free, if needed)
1cup(227g)canned pumpkin puree (see note)
¾cup(170g)plain Greek yogurt or sour cream
⅓ to ½cuppure maple syrup, honey, or sugar (see note)
2large eggs
1 ½teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonground cinnamon
¼teaspoonsalt
1cup(170g)chocolate chips, optional
Instructions
Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners. Set aside.
In a blender (or food processor), process the oats a minute or two until they are ground to the consistency of coarse flour.
Add the remaining ingredients, except the chocolate chips, and process until combined, scraping down the sides of the blender jar as needed.
Stir in the chocolate chips, if using.
Scoop the batter into the prepared muffin tin and bake for 15-18 minutes until the top of a muffin springs back lightly to the touch. Let the muffins cool for a few minutes in the pan before transferring to a wire rack. They keep well for several days at room temperature (in a sealed bag or container) and freeze great, too.
Notes
Pumpkin Puree: here is a homemade version.Sweeteners: each of the different sweeteners (pure maple syrup, sugar, honey) will add a slightly different flavor, so use what you prefer taste-wise. The full 1/2 cup doesn't make an overly sweet muffin (just about perfect for our family), but if you like a less sweet muffin, use the lesser 1/3 cup amount.