I am a muffin lover through and through. Am also a newly-minted pumpkin aficionado. For the longest time, the mere thought of pumpkin would turn me off and throw me off the baking train. But you see; pumpkin is great when you know how to bake with it. It adds moisture, flavor, and guys: it tastes like Fall.

There’s something so “breakfast-like” and comforting about these muffins. They have this je ne sais quoi factor rooted in their “homemade goodies” appeal. I’ll grant that they’re technically dessert; but they can be enjoyed as breakfast or balanced snacks, especially when made with wholesome, real-food ingredients like these. They taste like pumpkin pie, except better!

With muffins, you get what you put in. These are healthy, wholesome- but don’t taste it one bit. That’s the best kind of baked good situation. That’s exactly the kind of baked good situation you want to be in. They’re made with all good things like; certified gluten-free oats, organic pumpkin puree, dairy free chocolate chips, pasture raised eggs etc. But hey, the finished product tastes both; decadent and enjoyable. You want a second one the moment you take a bite of the first.

Growing up, I’d sell my soul for a muffin. I vividly remember going to wholesale-type grocery stores like PriceSmart with my dad and begging for processed, sugary, blueberry muffins with a crumble top. They didn’t do me any favors, but I was hooked! I soon started baking my own; they were usually (always) banana muffins and while they had white flour, vegetable oil and white sugar, they were a step above the store-bought variety.

Now allow me to hone in on why these muffins are a step above the rest. They’re technically “flourless”, yep- you read that right! They’re made with pulverized oats (AKA homemade oat flour) and require no oil of any kind. They get their moisture from pumpkin purée and coconut yogurt. If you can’t find any coconut yogurt where you are, these were tried against unsweetened organic applesauce, too.

The trick for these to be perfectly spongy and fluffy and moist: you gotta pulverize those oats in your blender first– before you throw in the rest of the ingredients. Throwing everything in at the same time also works, but it resulted in flakier oats and a very grainy texture. So trust me on this little recipe; they’re budget-friendly, they’re healthy, and they’re among the most delicious gluten-free, dairy-free and refined sugar free goodies you ever did try.