Pumpkin Muffins

Ingredients

2 Tablespoon(s) Canola Oil or melted and cooled coconut oil
½ Cup(s) Honey or pure maple syrup
⅓ Cup(s) Plain Greek Yogurt (non-fat) at room temperature
1 Egg (large) at room temperature
1 Teaspoon(s) Vanilla Extract
15 Ounce(s) Pumpkin (pure, not pumpkin pie filling)
1 Teaspoon(s) Baking Soda
1 ½ Teaspoon(s) Ground Cinnamon
¼ Teaspoon(s) Ground Nutmeg (freshly grated is an amazing upgrade!)
¼ Teaspoon(s) Ground Ginger
¼ Teaspoon(s) Allspice
¼ Teaspoon(s) Kosher Salt
1 ¼ Cup(s) White Whole Wheat Flour
⅞ Cup(s) Rolled Oats (3/4 cup plus 2 tbsp)

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Nutrition

• Calories 147
• Protein 4g
• Carbohydrates 27g
• Fat 3g
• Cholesterol 14mg
• Sodium 168mg

How to make Pumpkin Muffins

• 01
  Preheat your oven to 325˚F and give a 12-inch standard Muffin Tin a quick spritz of nonstick spray
• 02
  In a large Bowl, combine oil, honey, Greek yogurt, egg, and vanilla (until nice and smooth!).
• 03
  Add in the pumpkin purée and then the baking soda, cinnamon, nutmeg, ginger, allspice, and salt.
• 04
  Gradually add the flour and oats, mixing until the flour fully disappears.
• 05
  Fill the Muffin Tin with batter and bake for 25 minutes (you can check if they're done by poking a toothpick into the center of one - if it comes out clean, they're ready!).
• 06
  Transfer the tin to a Wire Rack and let the muffins cool for 5 minutes before taking them out.
• 07
  Store your pumpkin muffins in the fridge for up to 4 days or in the freezer for 90 days - and enjoy!