No way am I waiting for the end of November to eat pumpkin pie. In fact, I am not even reserving it for dessert this year– these Double Pumpkin Pie Oatmeal Muffins are the perfect way to indulge throughout the season guilt free.
I actually didn’t like pumpkin pie as a kid. In fact, I was in my 20s when I first really tried pumpkin pie. At first bite, I remember thinking, “WHAT HAVE I BEEN DOINGÂ ALL THESE YEARS?” Creamy, spicy, sweet. Absolute perfection.
Pumpkin pie wasn’t the only thing I wouldn’t try as a kid that I later learned I loved.
Roller coasters. Yup. Terrified to try anything that went up too high or looped around. I got over that quickly when I was in high school, when IÂ was too embarrassed to duck out in front of the boys who accompanied me and my friends to the fair.
Public speaking. I speak publicly or semi publicly professionally now. I actually love being the one speaking, and because of a borderline case of ADD (I swear, it’s painful for me to sit through meetings!), I would much prefer to be in front, moving around, in control of the length of the meeting. Meetings should short. to the point. productive. and then over. I absolutely abhor those people who ask questions that pertain only to themselves and drag meetings out twice as long as necessary. How productive is that?
Avocados. I actually thought guacamole had mayonnaise in it, and because of an irrational fear of white creamy foods, I wouldn’t touch it. The avocado I tried was a baby haas from a farmer’s market, and it blew me away. Barely a week passes without a few of those green jewels in my shopping cart now.
Mayonnaise <— NOPE! Fear has not been averted. I still have never even tried it! Can you believe that? I just don’t see one good reason to get over that fear.
So I haven’t gotten over all my irrational preferences of childhood, but at least I now see the light that is pumpkin pie.
This recipe was actually an accident. A very happy one that has kept my tummy full and happy for breakfast all week.
Last weekend, I attempted to make pumpkin chocolate chip muffins. Wanting to keep it simple, I used only oat flour. The muffins (were amazing) ended up dense and more of a baked oatmeal consistency. I was in love, but they didn’t fit in to any category. Not baked oatmeal. Not a muffin. And not really pumpkin-y enough.
So, I decided a layer of actual pumpkin pie filling was necessary in the next attempt.
And, to make them even more breakfast worthy, I decided to sweeten them 100% naturally- only dates in these babies!
I kept the base all oat flour, and lightened them up a bit so they are a bit closer to the consistency of a muffin.
And I’ve been topping them with pecans, although chocolate chips would make an amazing addition. And I am totally down with eating chocolate for breakfast.
Contents
Double Pumpkin Pie Muffins {Gluten Free, Sugar Free}
Ingredients
Pumpkin Muffins
- 2 Medjool dates
- 1 cup oatmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- pinch of allspice
- 1/3 cup pumpkin puree (not pie filling)
- 3 egg whites
- 1/4 cup almond milk
- 1 tablespoon coconut oil
- 21 pecans (optional, topping)
- oatmeal (optional, topping)
Pumpkin Pie Filling
- 2 Medjool dates
- 1/4 cup coconut milk (canned)
- 1/2 cup pumpkin
- 2 egg whites
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- pinch of allspice
- pinch of sea salt
Instructions
- Preheat oven to 350º f.
- Add 4 Medjool dates to a bowl, and cover with boil water. Set aside for a few minutes.
- In a food processor, add oats and 2 of the soaked dates. Process for 2-3 minutes, until a fine flour has formed and the dates are broken up.
- Add the baking powder, sea salt, and spices. Pulse to combine.
- Into the food processor bowl (with the oatmeal mixture), add the pumpkin puree, egg whites, almond milk, and coconut oil. Pulse 4-5 times until mixed. Do not overmix.
- Spray 7 muffin cups with coconut oil or other cooking spray (alternately, use cupcake papers to line a muffin pan). Divide the muffin batter between 7 muffins (a little over halfway full).
- In a blender, add ¼ cup coconut milk and the other 2 soaked dates. Blend for 1-2 minutes until the dates are blended up. Add the rest of the pumpkin pie filling ingredients, and pulse until well combined.
- Layer the pumpkin pie filling over the muffin batter, completely filling the cups. Top with pecans (or chocolate chips!). Sprinkle lightly with oatmeal, if desired.
- Bake for 22 minutes.
- Let cool for 5-10 minutes before serving. These are also amazing served cold.
Nutrition
Other Delicious Pumpkin Ideas:
- Pumpkin Crumb Protein Muffins, by iFoodReal
- Pumpkin Pie Overnight Oats, by Rabbit Food for my Bunny Teeth
- Pumpkin Latte Smoothie, by All Nutribullet Recipes (great idea!)
- Gluten Free Pumpkin Chocolate Chip Oatmeal Bars, by Ambitious Kitchen
Oh my goodness, these look amazing! Beautiful pics too. I am not much of a baker (ok, I don’t bake or cook at all) BUT I may need to try these. 🙂
Stopping by from SITS, yum, glad I found you!
Thank you Jessica! If you like pumpkin pie, they are a must! Healthy, fun way to enjoy all the flavors 🙂
I’m with you on the roller coasters — had a deep fear as a child and still have never been on one! Nice work on the muffins — they look decadent!
I actually love them now- sometimes it just takes trying the things we are afraid of to realize we like them!
These look amazing, I love using dates to sweeten ! Thanks for sharing.
These look amazing! Also, I had a fear of mayo growing up too. I still don’t eat it, but I’ve tried it at least once. Definitely didn’t see the big deal about it haha
Pinning!
That was one food my mom never made me try. She didn’t see the point in me learning to like it! It’s more a fear than a dislike- I won’t eat if it’s on my plate, even if it’s not touching what I’m going to eat. I always send back plates in restaurants because of it!
Oh my those look good! I love the texture and you made them so pretty. I’m stopping by from SITS & I hope your having a great weekend.
I made them without the pecans the first couple of trials– but the pecans really make them beautiful, and add a nice crunchy layer 🙂 Thanks for stopping by!
i am totally drooling over these!!! i love all the ingredients and LOVE the filling aspect. what a delicious breakfast option! #sitssharefest
They are surprisingly filling for how low calorie they are. I’ve read your blog for years Lindsay- glad to see you stopping by!
Healthy Muffins :).. Using pumpkin in muffins is not so common in India, but i really love tis idea. I’ll try this recipe. the presentation is so attractive. thanks for sharing an inspiring recipe.
My assistant at work is Indian- I was asking her the other day what Indians did with pumpkin– she said masala. I bet pumpkin with Indian spices would be amazing!
These look delectable!
I’ve been trying to eat healthier, so I am definitely a new follower 🙂 Thank you for sharing your recipes!
Thanks Shelly! Eating healthy CAN be fun if done right. I love trying to make classics with healthier ingredients- you’ll find a ton on here!
These pumpkin pie muffins look amazing – honestly like pumpkin pie in a muffin!!! I can’t wait to try them 🙂 Pinned!
They are pretty amazing. My new favorite breakfast! I hope you enjoy them! Thanks for pinning!
I love pumpkin. I love muffins. Definitely a winning combination! They look delish. 😉 #SITSBlogging
Those are a super fun breakfast. I love pumpkin too much for the mere half cup in most muffin recipes 🙂 I wanted more pumpkin goodness in these babies! I actually have a really great pumpkin chocolate chip muffin recipe (the one I was going for when these were inadvertently spawned) ready now, and will be sharing soon!
Wow, gluten free and sugar free. I could eat a lot of these without stopping!
I was eating them for breakfast for a couple of weeks! They were delicious.
I made these muffins this morning and had a friend in for tea. Like me, she does not eat wheat or sugar. We both agreed that they were absolutely delicious! Perfect timing for our Canadian Thanksgiving weekend! Thank you so much, Michelle.
By the way, I’ve tried two of your recipes so far (the other was the date squares) and they are both excellent 🙂
Thank you Deanna! I always love hearing my recipes are being enjoyed. I haven’t made those Double Pumpkin Pie muffins this year and they are calling my name. I am sure my son would love them too. He’s been on a pumpkin smoothie binge lately 🙂
Hi Deanna! Since I know you love my date sweetened recipes, I thought I’d let you know I just posted a Sticky Date Pudding using no sugar, and it’s amazing! We have been enjoying them the last few weeks, and I can’t keep out of it! My friend told me she can’t believe there isn’t sugar in it, it’s so sweet! http://www.vitamin-sunshine.com/sticky-date-pudding/