Happy Sunday! I can’t really explain it, but I tend to feel way more compelled to bake on this particular day of the week. This morning, I got up, brewed a pot of coffee and immediately started making these yummy pumpkin muffins. They’re a variation of a pumpkin bread recipe from my dear friend, Madison (which is SO good)… but I lightened them up a little by using ground, roasted quick-cooking oats vs. flour. I learned this trick a few years ago when I wanted to make banana bread and was out of flour, but had a full container of Quaker Oats. Roasting the oats prior to using them in the recipe is optional, but highly recommended – this extra step adds so much flavor.
I also subbed out oil for Greek yogurt, and used Purecane sweetener in place of regular sugar (I’ve shared this brand with you before – see my Guilt-Free Peach Blueberry Skillet Cobbler. You can use code SWEETSPOONFUL15 to save 15% off your purchase at purecane.com).
These will be eaten all week for breakfast and snacks – since they’re made with oats, they’re hearty enough to fill you up. And the chocolate makes them taste more like an indulgent treat… YUM. I think y’all will really like them… so let’s get to the recipe already!
Flourless Pumpkin Muffins
- 2 c. Quick-cooking oats
- 1/2 c. Sugar (I subbed with Purecane Sweetener)
- 1/2 tsp. Salt
- 1/2 tsp. Baking soda
- 1 tsp. Ground cinnamon
- 2 eggs
- 15 oz. Canned pumpkin (1 can)
- 1/2 c. Plain Greek yogurt
- 1/2 c. Semi-sweet chocolate chips
- 1/4 c. Chopped walnuts (or pecans)
Preheat oven to 350°. Line a sheet pan with parchment paper or aluminum foil. Pour the oats on the pan and spread them out evenly. Roast in the oven for 12 minutes. Remove and let cool.
Using a stand or hand mixer, beat together the eggs, sugar, pumpkin and Greek yogurt until smooth.
Once the oats are cooled, measure out 1.5 cups and pulse in a blender or food processor until a flour-like consistency is achieved. Note: the texture will likely be a little chunky, which is ok! Hold remaining roasted oats to the side for topping the muffins.
Add the salt, baking soda and cinnamon and pulse to combine.
Add the dry ingredients into the wet ingredients and mix until well incorporated. Again, the batter will have some texture to it. Fold in the chocolate chips and nuts and spoon into a well-greased muffin tin, about 3/4 of the way. Sprinkle about 1/2 tsp. of the remaining roasted oats over top of the muffins.
Bake for 35-40 minutes or until a toothpick comes out clean when inserted into the middle of a muffin. Serve warm with milk or store in an airtight container for an easy + healthy breakfast or snack all week long!
Do you bake on Sundays? I tend to enjoy cooking more, but you can’t beat the smell of fresh-baked muffins floating through the house and when it doubles as healthy meal prep – well that’s a win-win! Please let me know if you decide to make these, or if you have any other healthy sub-out options that you use in recipes. As always, I appreciate you being here.