Pumpkin Muffins

with Greek Yogurt Frosting

(and Optional Pumpkin Spice Syrup)

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Greek yogurt frosting:

INGREDIENTS:

Make this first in order to let set in the refrigerator

  • 2 Tbsp maple syrup (or pumpkin spice syrup)

  • ½ teaspoon vanilla

  • 1½ cups FULL FAT Greek yogurt (required for the consistency, or you could try straining your yogurt first)

INSTRUCTIONS:

Combine the ingredients and mix with an electric mixer or whisk by hand, cover and refrigerate for at least 30 minutes.

MUFFINS:

INGREDIENTS:

Wet:

  • 1 cup pumpkin puree

  • 2 eggs 

  • 1/3 cup maple syrup

  • ½ cup coconut oil, melted (or preferred oil for baking)

  • 1 tsp vanilla

Dry

  • 2 cups oat flour (store bought or blend whole oats)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 2 tsp pumpkin pie spice

Optional for topping or folding (if not making syrup or “frosting”)

  • ½ C dried cranberries or pepitas, about 1 C chocolate chips, chopped pecans, or walnuts.

INSTRUCTIONS:

Preheat oven to 350˚F and line a muffin tin with liners or nonstick spray and liners.

  1. If you’re blending oats to make a flour, do that now. Start with 2 cups whole oats (old fashioned or quick cook) and pulse into a fine flour. Then measure by loosely spooning into your measuring cup to get the 2 cups needed for the recipe.

  2.  Whisk together the flour, baking soda and powder, salt, and pumpkin pie spice in a small bowl.

  3.  Combine the pumpkin, eggs, coconut oil, maple syrup, and vanilla in a larger bowl, then add the dry ingredients to the wet. Stir until wet, but don’t overmix. Fold in any desired mix-ins.

  4. Scoop into muffin tin and bake for about 18-22 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

  5.  Allow to cool. Dip each muffin into Greek yogurt frosting or spread on top and keep refrigerated.

INGREDIENTS:

1 cup water

  • 3/4 cup pumpkin puree

  • 1 cup Monkfruit sweetener, brown sugar, coconut sugar, or 3/4 cup Swerve

  • 1 tsp vanilla

  • 2 tsp pumpkin pie spice

INSTRUCTIONS:

Combine ingredients and heat over medium high heat in a small sauce pan.

  1. Allow to boil for 2 minutes and continue to whisk well. Reduce heat and allow to concentrate for 5-10 minutes, stirring frequently, then remove from heat and cool.

  2. Store in a glass jar in the refrigerator for up to 1 week. Can be used as a soak for muffins before frosting by brushing the top of the muffins with a pastry brush. If too thick or gritty, it can also be strained.

pumpkin spice syrup: