Prep Time:
10 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
40 mins
Servings:
18
Yield:
18 mini muffins
Ingredients
Directions
Preheat the oven to 375 degrees F (190 degrees C). Generously coat 18 cups of a mini muffin tin with cooking spray.
Combine oats, pumpkin puree, yogurt, sugar, eggs, baking powder, baking soda, cinnamon, and pumpkin pie spice in the bowl of a food processor; process until ingredients are combined and oats are coarsely ground. Scoop batter into each muffin cup using a 2-teaspoon scoop.
Bake in the preheated oven until tops spring back when lightly pressed, about 23 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts (per serving)
| 104 | Calories |
| 2g | Fat |
| 18g | Carbs |
| 3g | Protein |
