Add one cup of oats to a blender and blend them into oat flour, or just use oat flour if you have it. Leave the other cup of rolled oats whole for a nice oatmeal texture in these muffins.

Add the oat flour, rolled oats, baking powder, baking soda, pumpkin pie spice, salt, and sweetener to a large bowl. Then, thoroughly mix these ingredients.

In a separate large bowl, whisk together the pumpkin puree, eggs, 0-fat Greek yogurt, unsweetened applesauce, and vanilla extract.

Add the wet ingredients to the dry ingredients a little at a time until the batter is fully combined, but don’t over-mix. *If using a sugar substitute and the batter is too dry, add one teaspoon of milk at a time as needed.

Spray a silicone non-stick muffin pan with oil or add parchment muffin liners to a muffin tin. Then, use a large ice cream scoop to pour the batter into the muffin pan, forming about 12-14 muffins.

Bake the muffins at 350°F for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once done, let the muffins slightly cool and enjoy!