Pumpkin Oat Muffins with Greek Yogurt

4.80 from 5 votes

You’re in for a treat with these pumpkin oat muffins! Made with Greek yogurt and oats, they bake up soft, moist, and full of cozy fall flavor.

Prep Time10

Cook Time24

Total Time34

Course: Breakfast

Cuisine: American

Keyword: pumpkin oat flour muffins, pumpkin oat muffins, pumpkin oatmeal muffins

Servings: muffins

Add one cup of oats to a blender and blend them into oat flour, or just use oat flour if you have it. Leave the other cup of rolled oats whole for a nice oatmeal texture in these muffins.
Add the oat flour, rolled oats, baking powder, baking soda, pumpkin pie spice, salt, and sweetener to a large bowl. Then, thoroughly mix these ingredients.
In a separate large bowl, whisk together the pumpkin puree, eggs, 0-fat Greek yogurt, unsweetened applesauce, and vanilla extract.
Add the wet ingredients to the dry ingredients a little at a time until the batter is fully combined, but don’t over-mix. *If using a sugar substitute and the batter is too dry, add one teaspoon of milk at a time as needed.
Spray a silicone non-stick muffin pan with oil or add parchment muffin liners to a muffin tin. Then, use a large ice cream scoop to pour the batter into the muffin pan, forming about 12-14 muffins.
Bake the muffins at 350°F for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once done, let the muffins slightly cool and enjoy!

Oats: If you don’t want the texture of whole oats in your muffins, you can blend all 2 cups of oats into oat flour.
Storage: Store leftover muffins in an airtight container at room temperature for one day or in the refrigerator for 3-4 days. You can also freeze them for 1-2 months.
Gluten-Free: To ensure your muffins are gluten-free use certified gluten-free oats.

WW Points: 1 point per muffin if you use a sugar-free sweetener

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.