Flour-less Oatmeal + Pumpkin Muffins :: Tasty Tuesday

Flour-less Oatmeal + Pumpkin Muffins :: Tasty Tuesday

I had a can of pumpkin sitting in the fridge and wanted to use it up. My goal each week is to use everything in the fridge, opened or unopened because wasting food makes me cringe. Ugh. I had used just a couple of spoonfuls of the pumpkin for a simple syrup recipe, more on that later, and there was no way I was going to let the rest of the can perish in the fridge.

So, muffins is what I was thinking along with oatmeal because my hot oatmeal isn’t cutting it for breakfast anymore. I need to mix that oatmeal up with something other than water. 🙂 I stumbled across a recipe on the Quaker Oats website and modified it a bit.

Flour-less Oatmeal + Pumpkin Muffins


  1. 3 cups old fashioned oatmeal
  2. 1/2 cups brown sugar
  3. 1 cup milk, I used unsweetened almond milk
  4. 2 tbsp melted butter
  5. 2 tsp baking powder
  6. 3/4 tsp salt
  7. 1 tsp vanilla
  8. 3/4 cup canned pumpkin
  9. 3/4 cup chocolate chips, I used about 1/4 cup and topped 6 of the 12 muffins
  10. 2 eggs
  11. 3 tbsp flax seeds


  • Preheat the oven to 350 degrees F.
  • In a bowl, mix all the ingredients together.
  • Line your muffin tins with wrappers or spray with non-stick cooking spray.
  • Scoop batter into muffin tin.
  • Bake 15-16 minutes or until done. ***These muffins baked for much longer than the recommended cooking time. Maybe 25-30 minutes.***
  • Makes one dozen muffins.

flour-less oatmeal pumpkin muffins via @thenewmodernmom

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About Candice

Candice is a mom of three under 5. Originally from the smallest state of Rhode Island, now living in Connecticut. From working gal to stay-at-home mom, she is walking the path of the Modern Mom.

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