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muffins stacked up on a small white plate

Gluten Free Greek Yogurt Pumpkin Muffins

These Greek Yogurt Pumpkin Muffins are the best fall snack! They are also gluten-free and can be made vegan-friendly!
5 from 2 votes
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Course Breakfast, Dessert, Snack
Cuisine American

Ingredients
  

  • 1 1/2 cups oat flour
  • 1 cup Greek yogurt
  • 1 cup 100% pumpkin canned
  • 2 large eggs
  • 1/4 cup coconut oil melted
  • 1/3 cup maple syrup
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin spice
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1 cup dark chocolate chips 3/4 to mix in the batter and the rest for topping

Instructions
 

  • Preheat the oven to 425° F and spray muffin tin with non-stick baking spray.
  • Add all of your dry ingredients to a bowl and mix until combined. In a separate bowl, add your wet ingredients. Add your dry ingredients to your wet ingredients and stir until combined. Do not overmix!
  • Fold in 3/4 cup chocolate chips.
  • Scoop batter into muffin tins filling about 3/4 of the way full. Sprinkle tops with the remaining chocolate chips.
  • Bake for 15-18 minutes or until you can stick a toothpick in a muffin and it comes out clean. Let cool for a few minutes and enjoy!
Tried this recipe?Let us know how it was!