Ingredients:

  • 1 cup (240g) canned 100% pumpkin puree
  • 1/2 cup (120g) plain Greek yogurt
  • 1/3 cup (80ml) pure maple syrup
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 2 cups (180g) oat flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1/4 tsp (1g) salt
  • 1/2 cup (70g) dark chocolate chips
  • 1/4 cup (30g) raw pumpkin seeds

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners or silicone molds.
  2. In a large mixing bowl, whisk together pumpkin puree, Greek yogurt, maple syrup, egg, and vanilla extract until the mixture is velvety and smooth.
  3. Sift oat flour, baking soda, cinnamon, ginger, cloves, and salt directly into the wet ingredients.
  4. Using a silicone spatula, gently fold the mixture together until just combined; do not overmix.
  5. Fold in the dark chocolate chips and raw pumpkin seeds.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 18-22 minutes, or until the edges are set and a toothpick inserted into the center comes out clean.