1/2 cup milk
1/2 cup white sugar
3/4 teaspoon salt
1 (15 ounce) can cinnamon-flavored yogurt
2 teaspoons cornstarch
1 teaspoon vanilla extract
1 (.25 ounce) package instant chocolate pudding mix
1 (16 ounce) can pumpkin puree
1 1/2 teaspoons instant coffee powder
8 oats
In a small saucepan, whisk together milk, sugar, salt and cinnamon. Whisk in yogurt and cornstarch. Mix thoroughly.
Heat oven to 350 degrees F (175 degrees C). Lightly grease 8 muffin cups.
In a large bowl, stir together cinnamon flour and egg. Stir in pumpkin, pudding mix, cornstarch and vanilla extract. Fold in oats. Pour batter into prepared muffin cups.
Bake in preheated oven for 20 minutes. Remove muffins from pans. Bake an additional 20 minutes. Serve hot or cold.