Preheat oven to 375 degrees F.

In a large mixing bowl, combine wet ingredients-- yogurt, eggs, pumpkin puree, vanilla, and honey. Stir to combine.

In a separate mixing bowl, combine dry ingredients, excluding the hemp hearts or any optional add-ins (see below). Combine flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to combine.

In thirds, add dry ingredients to the wet ingredients, folding the muffin batter as you go.

Once everything is incorporated, fold in hemp hearts.

In a lined muffin tin, pour batter into each cup. This recipe creates 12 muffins, and each one should be about ¾ full of wet batter.

Bake for 20-25 minutes, or until a toothpick pulls out cleanly.

Allow to cool and enjoy! Muffins will stay fresh in an airtight container on the counter for about a week. Otherwise, you can freeze any extras!