Flourless Greek Yogurt Pumpkin Muffin Bites are the perfect way to get acquainted with Fall and you’ll be sure to FALL in love with them!

Confession: The reason why these are flourless is due to the fact my kitchen itself was flourless! What kind of a food blogger doesn’t have All-purpose flour in her kitchen? Yeah, weird…I know. Using the food processor and making “oat flour” worked out perfectly for this recipe though! I mean, check out that moistness in the picture below!

There muffins are a lightened up version of a typical muffin due to the Greek yogurt and using oats in place of All-purpose flour. I used pepitas and dark chocolate for my toppings for an extra nutritional boost! These bad boys even have turmeric in them! Who says muffins can’t be healthy?! 🙂 These muffins have been such a hit this fall I am SO happy! I already can’t wait to make them again! 

Flourless Greek Yogurt Pumpkin Mini Muffins

Course: Dessert

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Servings: 12 muffins

Author: Kroll's Korner

These muffins give you protein punch from Greek yogurt, filling fiber from pumpkin, and thanks to turmeric and fall spices, these are healthy and delicious!

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Ingredients

• 1 cup Greek yogurt
• 1 cup canned pumpkin puree
• 2 eggs, large
• 2 cups rolled oats
• 1/4 cup vegetable oil
• 2 Tbsp. honey
• 2 tsp. baking power
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. pumpkin spice
• 1/8 tsp. turmeric
• 1 tsp. vanilla extract
• Recommended toppings: pepitas dark chocolate chips

Instructions

1. Preheat oven to 400 degrees F and spray cupcake tin* (see notes) with Pam. Set aside.

2. Using a food processor, blend the oats for ~15 seconds. Then add in remaining ingredients (except pepitas). Blend until creamy smooth. Fold in the chocolate chips, and reserve some to sprinkle on top.

3. Pour into cupcake tins - filling about half way. Sprinkle with pepitas and chocolate chips.

4. Bake for 18 minutes or until you can stick a toothpick in a muffin and it comes out clean. Let cool for a few minutes and enjoy!

Recipe Notes

Adapted from Running with Spoons

I used cupcake tin instead of a muffin tin because I wanted 'cupcake size' muffins, but you can make 6 large muffins or 12 cupcake size bites, OR ~25 mini muffins using a mini muffin tin.