Ingredients
- 1 1/4 cups oat flour (135 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cinnamon
- 3/4 cup canned pure pumpkin
- 1 egg
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup Greek yogurt plain and non-fat
- 1/4 cup vanilla almond milk un-sweetened
- 1/2 teaspoon vanilla extract
- 1/3 cup dried cranberries roughly chopped
Instructions
- In a medium bowl, combine the oat flour, baking powder, baking soda, salt, pumpkin pie spice, ginger powder, and cinnamon.
- In a separate large bowl, whisk together the canned pumpkin, egg, sugar, Greek yogurt, almond milk, and vanilla until well combined.
- Slowly add the dry ingredients into the wet ingredients, followed by the cranberries. Mix until just combined. Cover and refrigerate 1 hour.
- Heat your oven to 450°F and spray a muffin pan with cooking spray. Fill 8 of the cavities about 2/3 of the way full.
- Bake for 5 minutes. Then, turn the heat down to 375°F and bake another 15 to 17 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before eating.