Here’s a festive, pumpkin variation of my basic flourless muffins. Just like their banana oat cousin, these are perfect for traveling or making ahead to grab and go on a busy morning. This makes one breakfast, but if you want to scale up the recipe and batch cook these, they keep well in the fridge or freezer and can be microwaved for a few seconds to warm them up. Enjoy!
More Fall-Inspired Sugar & Flour Free Treats:
- Quinoa Breakfast Cookies
- Fruit & Nut Breakfast Bars
- Pumpkin Spiced Breakfast Cookies
- Apple Carrot Breakfast Bread
- Flourless Sweet Potato Brownies
- Carrot Cake Oatmeal Bars
- Banana Walnut Oat Muffins
Pumpkin Oat Muffins
- 1/4 cup instant oats, 1 oz
- 1 tbsp oat flour, or 1 tbsp more of instant oats to make these completely flour free
Fruit & Veggies
- 1/3 cup unsweetened pumpkin puree, 3 oz
- 1 banana, mashed, 3 oz
- 2 tbsp almond butter, 1 oz
- 2 tbsp pecans, 1 oz
Baking & Spices
- 1 tsp arrowroot powder
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice, see notes for DIY version
- Preheat the oven to 375°F. Lightly grease muffin tins or use muffin liners.
- Mash the banana, pumpkin, and almond butter well in a mixing bowl with a fork or potato masher.
- Add the rest of the ingredients and mix well. Save a few pecans for decoration, and crumble the rest up in the muffins.
- Scoop the batter into muffin tins, filling them all the way. This recipe makes 4 smaller muffins or 3 larger muffins. Decorate with a big pecan on top, if desired.
- Bake for 25-30 minutes or until they have firmed up. Turn off the oven and let cool in the warm oven.
- Cool completely before eating, otherwise they will be gooey!
- DIY Pumpkin Pie Spice:
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp ground nutmeg
- 1/4 tsp ground ginger
- To make these muffins gluten-free, be sure to use certified gluten-free oats. Oats are a naturally gluten-free grain, but are often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease.