Prep the pan: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.

Blend the oats: Add 2 cups rolled oats to a blender and pulse to a fine flour. If you prefer more texture, leave some small flecks.

Combine the wet ingredients: In the blender or a large bowl, add 1 cup pumpkin puree, 2 large eggs, 1/2 cup plain Greek yogurt (or cottage cheese), 1/3 cup maple syrup or honey, and 1 teaspoon vanilla extract. Blend or whisk until smooth.

Add dry ingredients: To the wet mixture, add the oat flour from Step 2, 1/2 cup protein powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons pumpkin pie spice, and 1/4 teaspoon salt. Blend or stir just until combined. The batter will be thick but scoopable.

Adjust if needed: If the batter seems too thick to scoop, add 1–2 tablespoons milk or water. If it’s too thin, sprinkle in more oat flour by the tablespoon.

Fold in extras: Stir in 1/3 cup mini chocolate chips, chopped walnuts, or pepitas if you like.

Fill the tin: Divide the batter evenly among the 12 cups, almost to the top. Sprinkle a few oats or pepitas on top for a nice finish.

Bake: Bake 16–20 minutes, until the tops are set and a toothpick comes out with a few moist crumbs but no wet batter.

Cool: Let muffins cool in the pan 5 minutes, then move them to a rack. Cool at least 15 minutes before eating so they set fully.

Enjoy: Serve warm or at room temperature. These are great plain or with a swipe of almond butter.