Preheat oven to 350°F. Line a muffin tin with silicone or paper liners.
Whisk together the pumpkin puree, honey, greek yogurt, oil, eggs and vanilla in a large bowl.
Combine the flour, oats, pumpkin pie spice, baking soda and salt in a medium mixing bowl.
Add the dry ingredients into the bowl with the wet ingredients and mix until just combined. There may be a few lumps, that’s totally fine. Just don’t over mix!
Divide the batter evenly between muffin cups. Sprinkle a few oats on the tops of each muffin.
Bake muffins for 22 to 24 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. Once cool enough to handle, remove from the muffin tin and to cool completely.
They’ll keep at room temperature for up to 2-3 days, or in the refrigerator for 4-5 days. They keep well in the freezer in a freezer-safe container for up to 3 months.