Pumpkin Protein Muffins Without Protein Powder - Easy

0 Preheat oven to 350°F. Line a 12-cup muffin pan with liners and lightly spray the insides with cooking spray.
1 Whisk the oats, peanut butter powder, cinnamon, pumpkin pie spice, baking soda, baking powder and stevia together in a large bowl.
2 In a second bowl, whisk the pumpkin puree, Greek yogurt, egg whites, eggs and vanilla until smooth.
3 Pour the wet mix into the dry and stir until just combined. Batter will be thick.
4 Divide evenly among the 12 cups, filling each about ¾ of the way.Add pumpkin seeds or any other toppings now if using.
6 Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.
7 Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before eating.