Flourless Oatmeal Nutella Pumpkin Muffins

11/29/15

Flourless Oatmeal Nutella Pumpkin Muffins are a healthy, naturally gluten-free snack. Real pumpkin puree marries sweet chocolate-hazelnut spread in this easy muffins recipe.

SundaySupper is helping you with your Meatless Monday meals with Hearty Vegetable Main Dishes. I thought I’d work some veggies into breakfast or a snack with these naturally gluten free Flourless Oatmeal Nutella Pumpkin Muffins. This is one of the best gluten-free pumpkin recipes for Fall!

The Bug can be a tough cookie. He is independent, stubborn, and seeks to control every situation. He is not the type of kid to be affectionate all the time, so when he gives hugs and kisses and says “I love you”, you know he means it and he is feeling it deeply in the moment. But this kids cares and loves with every ounce of his heart.

Lately he has been a little mommy’s boy, which is kind of new territory for Mr. Independent. Those hugs, kisses, and loving words towards me are a lot more frequent. At the bus stop, as soon as he sees the bus, he makes sure to give me a big hug and kiss, and comes running for me in the afternoon. Before I leave his room at night, he has to say “I love you” several times. Thanksgiving projects at school came home with the words, “I am thankful for mommy”, and he has been so excited to give me my birthday present. Maybe he is trying to smooth over some of the rough patches when he doesn’t listen or behave as he should, but whatever the reason, I’ll take it.

Sure all of this makes me feel wonderful, but what I love even more is how much he cares about his brother. Sure they fight and take each others’ toys and all of that, but he always wants to know that Little Dude is safe. They share a room, with The Bug on the top bunk and Little Dude on the bottom. If Little Dude gets up early and comes into our room, as soon as The Bug wakes up and doesn’t see his brother, he runs into our room looking for him.

We’ve had a rough couple of days and Little Dude has croup. The Bug is having trouble falling asleep. Part of it is the fact that he fell asleep on a long car ride today, but he is also very concerned about his brother’s breathing. I closed their bathroom door a little more tonight, so it was a little darker in their room than usual. The Bug just came running down the stairs panicking because Little Dude was not in his bed. But he was there, tucked back into the dark corner of the bottom bunk. While I’d be happier if The Bug were sleeping peacefully, I can’t get over how cute this is.

So I think I’m going to give him veggies for breakfast. No, wait, I meant chocolate. Or how about both?

Flourless Oatmeal Nutella Pumpkin Muffins are a sweet but still healthy and naturally gluten free breakfast or snack that everyone will love.

Packed with whole grains and even veggies, you can feel good about giving your kids these chocolate treats in the morning. I’m partial to making them mini form, so that you can have one or two with some fruit and yogurt or a s small, quick afternoon snack. I love keeping my freezer stocked with these little chocolate pumpkin muffins.

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Here are a couple of things you will need before you make the flourless oatmeal Nutella pumpkin muffins:

These are affiliate links, meaning that the cost to you is the same, but if you click and make a purchase, I will receive earn a small commission.

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Print Recipe

5 from 2 votes

Flourless Oatmeal Nutella Pumpkin Muffins

Healthy and naturally gluten free mini muffins packed with pumpkin and chocolate hazelnut flavor.

Prep Time10 mins

Cook Time16 mins

Total Time26 mins

Course: Beakfast, Brunch, Snacks

Cuisine: American

Keyword: gluten free muffins, nutella desserts, pumpkin muffins

Servings: 22

Calories: 65kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

• ½ cup pumpkin puree do not use pumpkin pie filling
• ½ cup chocolate hazelnut spread such as Nutella
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1 large egg
• 1 pinch salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 6 tablespoons oat flour (1/3 cup + 1 tablespoon) old fashioned oats that have been blended, gluten free if needed
• 1/3 cup old fashioned oats gluten free if needed
• 1/4 cup mini chocolate chips

Instructions

• Preheat the oven to 350°F and spray a mini muffin tin with nonstick spray.
• In a large bowl, using a hand mixer, beat together the pumpkin puree, Nutella, vanilla extract, and pumpkin pie spice. Then beat in the egg.
• Add the salt, baking soda, baking powder, and oat flour and blend until just combined.
• Stir in the old fashioned oats and mini chocolate chips.
• Divide the batter between 22 muffin cups.
• Bake at 350°F for 10-14 minutes or until golden brown and they spring back when you touch them.
• Cool in the pans for several minutes before removing to a wire rack to cool completely.

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Nutrition

Serving: 1muffin | Calories: 65kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 63mg | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 0.6mg

Here are a few of my favorite meatless meals…

• Cauliflower and Quinoa White Chili
• Sriracha Coconut Black Bean Soup with Sweet Potatoes
• Eggplant Parmigiana Pasta Casserole

And in addition to my flourless oatmeal Nutella pumpkin muffins, here are the rest of the #SundaySupper Hearty Vegetable Main Dish Recipes:

• Baked Eggplant Parmesan by The Crumby Cupcake
• Butternut Squash Kale Lasagna by Grumpy’s Honeybunch
• Butternut Squash Portobello Tacos with Garlic Sage Cream Sauce by Daily Dish Recipes
• Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves by Crazy Foodie Stunts
• Easy Veggie Bake by Confessions of a Cooking Diva
• Eggplant Rollatini by A Day in the Life on the Farm
• Eggplant Rollatini by That Skinny Chick Can Bake
• Flourless Oatmeal Nutella Pumpkin Muffins by Cupcakes & Kale Chips
• Grandma Pizza with Dried Tomatoes by Get the Good Stuff!
• Greek Stuffed Baked Zucchini by The Weekend Gourmet
• Harissa-Roasted Vegetables with Couscous by Caroline’s Cooking
• Moroccan-style Lentil Chickpea Stew by Food Lust People Love
• Mushroom and Goat Cheese Tart by A Kitchen Hoor’s Adventures
• Polenta with Aged Gouda, Chard & Wild Mushrooms by 30A Eats
• Portobello Stack by The Freshman Cook
• Pumpkin Cake Cheesecake by gotta get baked
• Roasted Butternut Squash and Brussels Sprouts with Pomegranate by Take A Bite Out of Boca
• Roasted Potato and Spinach Soup by Cindy’s Recipes and Writings
• Shiitake Mushrooms with a Balsamic Glaze Over Polenta by Fearless Dining
• Stuffed Butternut Squash by Life Tastes Good
• Vegan Sandwich with Fresh Veggies by Healing Tomato
• Vegetable Pizza by Feeding Big and more
• Vegetable Strudel by Palatable Pastime
• Vegetarian Chili by Wholistic Woman

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