Pumpkin Oatmeal Muffins in 30 Minutes: Tender and Baked

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with coconut oil or line with parchment paper liners.
2. In a large mixing bowl, whisk together the rolled oats, flour, baking powder, baking soda, pumpkin pie spice, and salt until no clumps remain.
3. Create a well in the center of the dry ingredients and pour in the pumpkin puree, maple syrup, egg, Greek yogurt, vanilla, and melted oil.
4. Use a spatula to gently fold the mixture together. Stop mixing as soon as no streaks of flour remain to avoid over-mixing.
5. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
6. Bake for 18–22 minutes, or until the edges are firm, the tops are mahogany-colored, and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin briefly before transferring to a wire rack.