Okay, these flourless oatmeal pumpkin muffins do not look like Victoria’s Secret models, but they’re really tasty, okay? And they have cream cheese on top.
Also I realize, there’s been a lot of pumpkin over here, recently and I’ll stop soon, but first these muffins.
Flourless Oatmeal Pumpkin Muffins
Remember the double chocolate muffin at Starbucks? I don’t even know what they’re called, last time I was in Starbucks was 3 years ago before I got pregnant.
It’s also the last time I went outside. Help meee.
So how about those muffins? I’m talking about the chocolate ones with the white thing on top, I think it’s cream cheese.
As you might know I’ve made a commitment to not go outside or wash my hair and I’ve started to make my own coffee shop recipes at home – exhibit A: this cappuccino. Long story in one sentence: I tried to make similar Starbucks muffins, but instead of chocolate I made them with pumpkin. Patent pending, Starbucks.
And they’re really good, you guys. They’re not easy on the eyes, but they’re tasty. Ugly, but tasty.
And they’re kinda healthy, because there’s no refined sugar or flour in them. But then, just like for my pumpkin pancake cake, there’s cream cheese in there. So you decide what you can live with.
I can live with these in my life even if I don’t make it to Starbucks again! You know how much money I’ve saved from not having those lattes so far? And I’m a millenial…I have no idea.
How To Make Flourless Oatmeal Pumpkin Pancakes
- First thing you do is make the batter using a food processor or a hand blender and a bowl.
- Then you pour the batter into muffin cups (you’ll need about 12 of those) – I used silicone muffin cups, because I find it easier to get the muffins out.
- While you’re letting that batter thicken, you make the cream cheese. Some cream cheese, vanilla and honey and a hand blender are all you need here.
- Put a Tbsp of the cream cheese on top of the muffins, say buh-bye and let them bake in the oven at 350 F / 180 C for 20-30 minutes.
- Once done, let them cool off before you pop them out of the forms and enjoy. Store in the fridge for 3-4 days.
And that is it! If you want to make the muffins gluten-free, use gluten-free oats – they’re more expensive, but you’re saving money from those lattes anyway. Balance.
Healthy oatmeal pumpkin muffins that are not very pretty, but are very tasty! These are perfect for breakfast or dessert and the recipe is flourless, gluten-free and vegetarian.
- 2 cups oats
- 1 cup pumpkin puree (only pumpkin)
- 3 tsp cinnamon
- 1 tsp ginger
- 3 eggs
- 2 tsp vanilla
- 2/3 cup coconut sugar
- 3 Tbsp yogurt
- 2 tsp baking powder
- 5 Tbsp cream cheese
- 1 1/2 tsp vanilla
- 3 Tbsp honey
- Preheat the oven to 350F/180C.
- Make the batter using your food processor or hand blender – add all ingredients and process until smooth.
- Divide the batter into silicone muffin cups, filling to 2/3 or line a muffin pan with parchment paper and fill with the batter.
- Prepare the cream cheese by blending all ingredients together until smooth.
- Add a tsp of the cream cheese on top of each muffin.
- Bake at 350F/180C for 20-30 minutes (make sure to check on your muffins after 20 minutes, since ovens are different!).
- Let the muffins cool off and serve.
- Store in the fridge for up to 5 days.
I hope you enjoy these flourless pumpkin muffins! Let me know if you have questions or if you made them leave me a comment on Pinterest or Instagram – I’d love to know how this recipe turns out for you!