Pumpkin Muffins with Oat Flour

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners or lightly grease with oil.
2. In a medium bowl, whisk together the oat flour, baking soda, salt, and pumpkin pie spice until no clumps remain.
3. In a large bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup, egg, and vanilla extract until the mixture is smooth.
4. Pour the dry ingredients into the wet mixture and gently fold with a spatula until just combined. Fold in the dark chocolate chips or walnuts if using.
5. Divide the batter evenly among the 12 muffin cups, filling each about ¾ of the way.
6. Bake for 18–22 minutes, or until the tops spring back and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.