Ingredients:

  • 1 cup (245g) Pumpkin Puree
  • 1/2 cup (120g) Plain Greek Yogurt
  • 2 Large Eggs, room temperature
  • 1/2 cup (120ml) Pure Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 1.5 cups (180g) Oat Flour
  • 1/2 cup (50g) Almond Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1.5 tsp Pumpkin Pie Spice
  • 1/4 tsp Sea Salt

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla vigorously until the mixture is completely smooth and glossy.
  2. Sift the oat flour, almond flour, baking soda, baking powder, and spices directly into the wet ingredients. Use a silicone spatula to gently fold the mixture until the last streak of flour disappears, being careful not to over-mix.
  3. Distribute the batter evenly among 12 muffin cups, filling them nearly to the top. Bake for 20 minutes until a toothpick inserted comes out clean.