Kalyn's Kitchen

Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves (Video)

Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves are now made with Golden Monkfruit Sweetener to make this a sugar-free dessert! 

PIN Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves!

Low-Sugar, Whole Wheat, and Oats Pumpkin Mini-Loaves found on KalynsKitchen.com.

Even though I do have my favorite pumpkin recipes, I’ve never been one of those pumpkin-obsessed food bloggers (the ones who start making pumpkin recipes in September and don’t quit until Christmas.) But I absolutely loved these Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves! And now that I’ve discovered Golden Monkfruit Sweetener (affiliate link) I would definitely use that instead of the original combination of sweeteners that included a little brown sugar, so I’m changing the recipe title to make it clear they are now sugar-free with the updated recipe!

When I tested this recipe with Kara, we each had one and then I sent the rest home with her because I knew they’d be too tempting if I had them at my house; then later that night I was wishing I’d kept more for myself. Kara called the next day to tell me her husband loved them as much as we did, but unfortunately the kids couldn’t get past the green seeds, so if you’re making these for adults and kids, you might want to use chocolate chips on some of them for the kids.

These Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves have healthy ingredients like almond flour and ground oats besides the whole wheat pastry flour. Unfortunately, I am NOT a super experienced baker so I probably won’t be able to answer any of those “What if I substituted this for that” kinds of questions, but if one of my ingredients doesn’t work for you I hope you’ll experiment with other ingredients and then come back and tell us if you find a winner!

Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves process shots collage

How to Make Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves:

(Scroll down for complete recipe with nutritional information.)

  1. Mix Almond Flour (affiliate link), Golden Monkfruit Sweetener (affiliate link), Whole Wheat Pastry Flour (affiliate link), ground oats, pumpkin pie spice, baking powder, baking soda and salt in a large bowl.
  2. In a smaller bowl beat eggs and then mix in the pumpkin, buttermilk, melted coconut oil, vanilla, and sugar-free maple syrup.
  3. Mix the wet ingredients into the dry ingredients until they’re well-combined.
  4. Spray the mini-loaf pan with non-stick spray. 
  5. Divide the batter among the loaf wells and sprinkle the top of each loaf with pumpkin seeds.
  6. Bake at 400F/200C for about 30 minutes, or until a toothpick comes out clean.
  7. We ate them cut in half through the middle with a little butter spread on; hope you enjoy!

Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves thumbnail image of finished mini-loaves in baking pan

More Pumpkin Treats to Enjoy:

Sugar-Free Layered Pumpkin Cheesecake ~ Kalyn’s Kitchen
Low-Carb and Gluten-Free Pumpkin Spice Seed Bars ~ All Day I Dream About Food
Almond Flour Pumpkin Muffins~ Kalyn’s Kitchen
Flourless Pumpkin Almond Butter Bars with Dark Chocolate and Coconut ~ Ambitious Kitchen

Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves thumbnail image of finished mini-loaves in baking pan

Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves

Yield 8 mini loaves
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

These Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves are a treat that's not too much of a splurge on carbs.

Ingredients

Dry Ingredients

  • 1 cup whole wheat pastry flour
  • 1 cup ground oatmeal (see notes)
  • 1/2 cup almond flour
  • 3/4 cup + 3 T Golden Monkfruit Sweetener
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt

Wet Ingredients

  • 2 eggs, beaten well
  • 1 cup canned pumpkin puree
  • 1/2 cup buttermilk
  • 4 T melted coconut oil (see notes)
  • 2 T sugar-free maple syrup
  • 2 tsp. vanilla

Topping

  • 1/4 cup unsalted pumpkin seeds (see notes)

Instructions

  1. Preheat oven to 400F/200C.
  2. Spray loaf pan (or muffin tins) with non-stick spray. (I used coconut oil spray.)
  3. Grind oatmeal in the food processor (or a blender might work) to make ground oatmeal.
  4. In a large bowl, mix together the Almond Flour (affiliate link), Golden Monkfruit Sweetener (affiliate link), Whole Wheat Pastry Flour (affiliate link), ground oats, pumpkin spice mix (affiliate link), baking powder, baking soda and salt.
  5. In a smaller bowl beat eggs until yolks and whites are well-combined; then mix in the canned pumpkin, buttermilk, melted coconut oil (or butter), vanilla, and Sugar-Free Maple Syrup (affiliate link).
  6. Mix the wet ingredients into the dry ingredients until they’re completely mixed together.
  7. Spray the mini-loaf pan with nonstick spray.
  8. Divide the batter among the 8 sections of the loaf pan and top each mini-loaf with Pumpkin Seeds (affiliate link) or other toppings of your choice.
  9. Bake about 30 minutes, or until a toothpick inserted into the center of one loaf comes out completely clean.

Notes

I used an Eight Loaf Mini Loaf Pan (affiliate link) to make these mini-loaves. If you don’t have a pan like that I think you could use a regular muffin pan; the batter would make about 14 muffins. I haven’t tried that but I’m guessing the baking time would be slightly shorter.

I used Bob’s Red Mill Extra Thick Rolled Oats (affiliate link) and buzzed in the food processor. I love the brown sugar flavor that Golden Monkfruit Sweetener (affiliate link) adds to baked goods, but use any low-carb sweetener you prefer. Use melted butter instead of coconut oil if you prefer. If you don't have pumpkin seeds you can use sunflower seeds, or use sugar-free or regular chocolate chips if baking for kids.

Recipe perfected with help from Jake and Kara. This recipe was inspired by Pumpkin Quinoa Muffins in the Bob’s Red Mill Baking Book.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 222Total Fat: 13gSaturated Fat: 6.6gTrans Fat: 0gUnsaturated Fat: 5.1gCholesterol: 47mgSodium: 335mgCarbohydrates: 21gFiber: 4.3gSugar: 2.8gProtein: 7g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
I used almond flour, whole wheat pastry flour, ground oats, granulated Stevia, and coconut oil to make these Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves a healthier treat, but this is definitely a splurge if you’re following a low-carb eating plan; check the nutritional information to see if the net carbs are low enough for you to indulge! For the original South Beach Diet they could be a special treat for phase two, or eat them more often for phase three.

Find More Recipes Like This One:
Use Bread Recipes to find more recipes like this one. Use the Recipes by Diet Type index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    15 Comments on “Sugar-Free Whole Wheat and Oats Pumpkin Mini-Loaves (Video)”

  1. Pingback: Fall Food Favorites – Always More Pie

  2. Would this be 1 or 2 regular loaf pans?

    • Sorry I don’t know that answer but maybe you can tell by adding up the ingredients (and then allowing for the rising when it bakes.)

  3. I do know you can replace Stevia with sugar and it won't make any difference in the recipe, but I don't have ideas for other suggestions, sorry.

  4. These look delicious, but…
    I don't have half of these weird ingredients, & wouldn't know how to go about converting it back to regular sugars & flours, so I guess I'mma have to miss out. :'(

  5. How perfect for Fall! Don't these look divine. And great that they can freeze so well too.

  6. Often I read to use cans of pureed pumpkin. Why don't you use fresh pumpkins and make your own puree. It isn't available right here ( I live in the netherlands) and don't know what there is in the puree. Is it only pumkin or are there more ingredients in it?

    • Hi Mien. Making your own pumpkin puree can certainly be done, but it's probably too labor-intensive for people who can easily buy it. I looked on the can and the only ingredient listed is "pumpkin" so I'm guessing you would just peel the pumpkin, roast and puree. Or even cook on top of the stove. The canned pumpkin is quite thick, so it's probably been cooked down to remove some of the liquid. You can probably find a recipe for making it if you google. Hope that helps!

  7. I'm not a huge pumpkin fan, either, but these look great to keep in the freezer for the occasional tea-time drop-in visitor!

  8. Love these little loaves, so cute! I have the same mini loaf tray, need to use it more often! These sound amazing.

  9. I would definitely have a problem resisting these also…but then again, you know I love all things pumpkin!