2 cups rolled oats 1 cup pumpkin puree 6 ounces plain Greek yogurt 1/2 cup maple syrup 2 eggs 1 teaspoon baking soda pinch of cinnamon and salt chocolate chips (optional)
Preheat oven to 375 degrees. In a food processor or blender, pulse the oats for about ten seconds to get them mostly smooth. Add all the rest of the ingredients with the oats and pulse until mixed (some pieces of oats may remain). Stir in chocolate chips if you want them. Transfer to a greased muffin tin. Bake for 15-ish minutes. Allow to cool before you take them out of the tins.