High Protein Pumpkin Chocolate Chip Muffins

These muffins are officially my go-to fall snack right now — cozy, fluffy, and full of good-for-you ingredients. They’re inspired by a recipe from @mersgoodeats and made with a few of my own little tweaks. Naturally sweetened, packed with Greek yogurt for extra protein, and studded with melty chocolate chips (because balance, always).

They’re also gluten-free if you use certified oats — and so easy to make. Just one bowl and about 30 minutes start to finish.

Why You’ll Love Them

• High in protein thanks to Greek yogurt and eggs

• Naturally sweetened with maple syrup or honey

• Made with oats and oat flour (gluten-free-friendly!)

• Perfect for breakfast, snacks, or lunchboxes

• Cozy fall flavor in every bite

Ingredients

• 1 cup pumpkin purée

• 1 cup plain Greek yogurt

• 2 eggs

• ⅓ cup maple syrup or honey

• 1½ cups rolled oats

• 1 cup oat flour (or sub all-purpose flour)

• 1½ tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon

• ½ cup chocolate chips

Directions:

1. Preheat oven to 350°F and line a muffin tin with paper liners.

2. In a large bowl, mix the pumpkin purée and Greek yogurt until smooth. Add the eggs and maple syrup, and whisk again.

3. In a separate bowl, combine the oats, oat flour, baking powder, baking soda, cinnamon, and chocolate chips.

4. Add dry ingredients to wet and stir until fully combined.

5. Scoop batter into muffin cups — about ¾ full each.

6. Bake for 25 minutes, or until set and golden. Let cool slightly and enjoy!

Tips & Swaps

• Add a sprinkle of sea salt or cinnamon sugar on top before baking for extra flavor.

• Sub oat flour with all-purpose if needed — works just as well.

• Store in the fridge for 3–4 days or freeze for longer.

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