Ingredients
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- 6 tablespoons butter, melted
- 3/4 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups Greek yogurt
- 1/3 cup whole milk
- 1/2 cup pumpkin puree
- 2 eggs
- 1 3/4 cup AP flour
- 1/2 cup ground flaxseed meal
- 1/2 cup rolled oats
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice mix
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 400 degrees. Line your muffin tins with paper or silicone liners and set aside.
- In a medium bowl, whisk together the melted butter, coconut sugar, and vanilla. When it is combined, add the Greek yogurt, milk, pumpkin, and eggs. Whisk until combined.
- To the same bowl, add all of the dry ingredients: the flour, rolled oats, flaxseed meal, baking soda, salt, pumpkin pie spice, and cinnamon. Stir with a wooden spoon until just combined.
- Transfer the batter to the prepared muffin tin, filling each cup totally full.
- Bake in the 400 degree oven for 5 minutes, then turn the tray 180 degrees and reduce the heat to 350 degrees. Bake for an additional 12-15 minutes, until a toothpick inserted into the center of a muffin does not come out with raw batter on it. Allow to cool on a baking rack before removing muffins from tin. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: muffin recipes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 254
- Sugar: 14.2 grams
- Fat: 8.6 grams
- Saturated Fat: 4.8 grams
- Trans Fat: 0 grams
- Carbohydrates: 31.2 grams
- Fiber: 2.7 grams
- Protein: 8.1 grams