From the Dietitian’s Kitchen: Flourless Greek Yogurt Pumpkin Bites

Warm up with this yummy (and healthy!) recipe, perfect for the crisp fall weather. 


1 cup Greek yogurt

1 cup canned pumpkin puree

2 eggspumpkins-1469712

2 cups rolled oats

1/4 cup vegetable oil

2 tbsp. honey

2 tsp. baking powder

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, chocolate chips



  1. Preheat oven to 400 degrees F and spray cupcake tin with pam. (I used a cupcake tin instead of a muffin tin, because I wanted smaller muffins.) Set aside.
  2. Using a food processor, blend the oats for 1-2 minutes. Then add in remaining ingredients (except pepitas and chocolate chips). Blend until creamy smooth.
  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!

Adapted from Kroll’s Korner

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