Maple Pumpkin Muffins

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Difficult to find a muffin recipe with fewer calories!



  • 2 cups gluten-free rolled oats
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 cup 2% Greek yogurt
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice


Preheat oven to 400°. Line a 12-cup muffin tin with muffin-cup liners, round pieces of parchment paper, or spray the tin with cooking spray.


In a blender, process the oats until they have the consistency of flour, about 1 minute.


Combine the remaining ingredients with the oat flour in the blender; blend until smooth and creamy, about 1-2 minutes.


Divide batter evenly among prepared muffin cups. Sprinkle with toppings of your choice.


Bake at 400° for 15 minutes or until a toothpick inserted in center comes out clean. Cool muffins in pan 5 minutes. Remove from pan; cool completely on a wire rack.


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