Oat Flour Pumpkin Pancake Mini Muffins

High-protein mini muffins made from oat flour, pumpkin puree, and Greek yogurt with pumpkin pie spice and chopped pecans. Quick-mix batter, short rest, then bake until set.

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Step 1

Prep equipment: Preheat oven to 350°F (175°C). Lightly spray mini muffin tins with non-stick spray.

Step 2

Mix dry ingredients: In a large bowl, whisk oat flour, baking powder, salt, zero-sugar pudding mix, and pumpkin pie spice.

Step 3

Combine wet ingredients: In a separate bowl, whisk 2 eggs, pumpkin puree, zero-sugar frosting, Greek yogurt, and 1 1/2 cups water until smooth.

Step 4

Combine & fold: Pour wet into dry and stir just until combined. Fold in chopped pecans.

Step 5

5-minute rest (critical): Let batter sit untouched for 5 minutes to hydrate. Check: If too thick, stir in remaining 1/4 cup water for a smooth texture.

Step 6

Bake: Scoop into mini muffin tins and bake for 12 to 15 minutes until toothpick comes out clean.

Step 7

Cool & set: Cool in pan for 5 minutes, then move to wire rack to firm up.