Ingredients

• 2 cups canned pumpkin
• 3 large eggs
• 0.5 cups olive oil
• 0.25 cups maple syrup
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 cups frozen spinach , thawed and drained

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Mix pumpkin, eggs, oil, and maple syrup in a large bowl until thoroughly combined.
3. 3 Combine flour, oats, baking powder, baking soda, ground cinnamon, and ground nutmeg together in a small bowl until evenly blended. Stir flour mixture into egg mixture. Add spinach and stir until evenly dispersed in batter.
4. 4 Spoon batter into the prepared muffin tins, filling the cups ⅔ full.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

Nutrition per serving