Recipes

Craving a sweet treat in the fall? These protein-packed pumpkin muffins are the perfect sweet indulgence. Enjoy the cozy flavors of pumpkin spice while nourishing your body with fiber and protein.

Who doesn't love a warm, baked good in the fall? I know I do! And with the cooler weather comes an even bigger sweet tooth. But these higher protein pumpkin muffins are a game-changer. They're a sweet treat that's also incredibly nourishing.

I've never been a huge fan of pumpkin spice, but these muffins have just the right amount of spice and sweetness. Plus, they're packed with protein and fiber, making them a satisfying and nutritious snack.

Packed with 12 grams of protein per muffin, you're going to want to give these pumpkin spice protein muffins a try today!

Why you’ll love these muffins:

• Satisfying and filling: Packed with protein and fiber, these muffins will keep you feeling full and energized.
• A healthier alternative to traditional muffins: These muffins are a healthier option compared to store-bought muffins, which are often loaded with sugar and unhealthy fats.
• Easy to make: These muffins are simple to prepare, making them perfect for a quick breakfast or snack.
• Versatile: Customize your muffins with your favorite add-ins, such as chocolate chips, nuts, or dried fruit.
• Nutrient-rich: These muffins are a great source of essential vitamins and minerals, including vitamin C, potassium, and magnesium.

Ingredients For Protein Pumpkin Muffins

• Oat Flour - You can make your own oat flour by blending oats in a blender or food processor until they form a fine powder. Oats are naturally gluten-free but to make sure there is no cross contamination, be sure to purchase certified gluten-free oats.
• Pumpkin Puree - Be sure you get pumpkin PUREE, not pumpkin filling.
• Greek yogurt - I prefer the plain whole Greek yogurt from Sprouts because it has a smooth texture and a less tart taste.
• Protein Powder - You can use whichever vanilla protein powder you prefer. It doesn’t make a difference if it’s plant-based.
• Chocolate chips - Customize this recipe with your favorite type of chocolate. I prefer dark chocolate, but milk or white chocolate would be delicious too.
• Other ingredients - eggs, pumpkin pie spice, cinnamon, baking powder, baking soda
• Optional ingredient - For a touch of sweetness, add maple syrup to the batter. I didn't originally plan to use it, but I found it added a nice flavor. You can omit it for a lower-carb option.

How to make these Protein Pumkpin Muffins

Here are quick and easy steps to make this delicious higher-protein pumpkin muffin recipe:

1. Combine dry ingredients: Mix together all the dry ingredients including the spices.
2. Add in wet ingredients: Add in the wet ingredients and mix until batter is smooth. Then fold in chocolate chips.
3. Bake: Lightly grease your muffin tin or silicone muffin pan. You can also use muffin liners. If using a silicone baking pan, be sure to place it on top of a firm baking surface like a cooking sheet for easy transfer. Fill each muffin all the way full with batter. Top with more chocolate chips if desired. Bake at 350 degrees F for 25-30 minutes or until a toothpick comes out clean.

How to store:

• Let muffins cool completely before placing them in an airtight container. You can store in the refrigerator for up to 5 days.

Recipe FAQs

• Can I use cottage cheese instead of Greek yogurt? Absolutely! Just be sure you blend the cottage cheese to a smooth consistency before adding to your muffin batter. Cottage cheese can be used as a 1:1 substitute for Greek yogurt in this recipe.
• Is this recipe gluten-free? This recipe is gluten-free. Oats are naturally gluten-free. However, if you need to avoid gluten for whatever reason, be sure to buy certified gluten-free oats. This ensures there is no cross-contamination during the processing part.
• Is this recipe dairy-free? This recipe is not dairy-free but can easily be made so by swapping out the Greek yogurt for another yogurt such as coconut yogurt, almond milk yogurt, or soy yogurt. Just be sure to check what your ratios are when swapping out. You’ll also need to use dairy-free chocolate chips instead like the ones from Enjoy Life.

Cozy up with these gluten-free pumpkin oatmeal chocolate chip cookies, a nutritious and flavorful twist on a classic dessert.

Fall is arguably one of the best seasons, especially if you live in the hot desert of Arizona like me, where the sun has been blasting us for 3 months straight. I will happily welcome the cooler weather and this cozy little sweet treat. These Oatmeal Pumpkin Chocolate Chip Cookies are the perfect gluten-free addition to your fall baking lineup with warm spices and the perfect hint of sweetness. Enjoy this wholesome recipe which includes added health benefits from the oats and pumpkin puree.

Why you’ll love these cookies:

• Soft-baked
• Chewy
• Simple to make
• Perfect hint of pumpkin spice
• Beneficial nutrients like Vitamin A, Vitamin C, potassium, and fiber

Ingredients For Pumpkin Oatmeal Chocolate Chip Cookies

• Coconut oil - For this go around I used coconut oil, but you can easily use unsalted melted butter instead if you prefer. You’ll need to use more butter compared to coconut oil though. Use ½ cup butter if using as a substitute. You can always use dairy-free and/or vegan butter in this recipe too. Some good options are Miyokos Creamery or Earth Balance.
• Brown sugar - You can use either light or dark brown sugar for this recipe. They can often be used interchangeably in recipes, as there isn’t a huge difference in taste or texture when one is used over the other.
• Cane sugar - You can use coconut sugar if preferred. Coconut sugar and regular cane sugar can be substituted in a 1:1 ratio. 
• Egg - To help give these cookies a more chewy texture, I used 1 egg white instead of an entire egg.
• Pumpkin puree (NOT pumpkin pie filling) - Another hack to give these cookies a chewy texture is to blot the pumpkin puree. Pumpkin puree is very moist and when that moisture is kept, it creates a more cakey cookie instead of a chewy texture. To remove the moisture, I put the pumpkin puree in a small bowl and pushed it to one side, letting it sit for a few minutes as gravity did its work and some of the water leaked out to the bottom of the bowl. I then blotted it out with a paper towel.

• Pure vanilla extract - 
• Gluten-free flour - I love using either Krusteaz Gluten Free All Purpose Flour or Bob’s Red Mill Gluten Free Baking Flour. Either can be used in a 1:1 ratio when substituting for regular flour.
• Quick cooking oats - Again, to keep a chewier texture, opt for quick oats instead of old-fashioned oats. Oats are naturally gluten-free but look for certified gluten-free quick oats to verify no cross-contamination of gluten, if needed.
• Baking powder
• Baking soda 
• Pumpkin pie spice - If you don’t have pumpkin pie spice on hand, you can also combine a few other spices to create it. Here’s a simple recipe for a homemade pumpkin pie spice. 
• Ground cinnamon 
• Fine salt 
• Dark chocolate chips - Dark chocolate chips or semi-sweet chocolate chips add the best sweet flavor to this recipe in my opinion. But feel free to use milk chocolate as well. To keep this recipe vegan, opt for ones like these from Enjoy Life. 

How to make these Pumpkin Oatmeal Chocolate Chip Cookies

Here are quick and easy steps to make this delicious pumpkin oatmeal cookie recipe:

1. Combine the wet ingredients: Mix together coconut oil, brown sugar, cane sugar, egg white, pumpkin puree, and vanilla extract. 
2. Add in the dry ingredients: In another bowl, combine together the flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Once combined, add the dry ingredients to your wet ingredient mix. Fold in the chocolate chips by using a spatula.
3. Bake the cookies: Using a cookie scoop or heaping tablespoon, scoop the cookie mixture onto a parchment-lined baking sheet. When scooping cookies onto the baking sheet, flatten them slightly down. The cookies won’t spread too much while baking, but they will spread slightly if you flatten them down a bit. Bake at 350℉ for 13-14 minutes, or until cookies are lightly browned on the outside. Remove from oven and allow the cookies to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

How to store

• If storing on the counter, keep in a sealed airtight container with a lid. Cookies will last 3-4 days at room temperature.
• If storing in the fridge, let cool completely then keep in a sealed airtight container with a lid. Cookies will last 1-2 weeks in the fridge.
• If freezing, let cool completely, then keep in an airtight container with a lid or bag. Allow to thaw at room temperature before warming back up in the microwave for a few seconds.

Recipe FAQs

• Can you make it dairy-free? Yes! To make this recipe dairy-free, use dairy-free/vegan chocolate chip cookies like the ones from Enjoy Life.
• Can you use regular flour instead of gluten-free? You can absolutely use regular flour instead of gluten-free flour. You can use a 1:1 ratio when subbing out gluten-free flour for regular flour. 

Pumpkin Oatmeal Chocolate Chip Cookies (Gluten Free)

Samantha Blanton, RD

Indulge in the cozy flavors of fall with these gluten-free oatmeal chocolate chip pumpkin cookies. This delicious and nutritious treat is packed with wholesome ingredients, making it a satisfying and enjoyable indulgence. Enjoy a warm, chewy cookie that satisfies your sweet tooth while providing a boost of energy.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Course Dessert, Snack

Cuisine American

Servings 17 cookies

Calories 170 kcal

Equipment

• 1 baking sheet
• 1 parchment paper or silicone baking mat
• 1 spatula
• 1 cookie scoop optional
• 1 cooling rack optional

Ingredients

  

1x2x3x

• 6 tablespoon coconut oil
• ½ cup brown sugar light or dark, packed
• ¼ cup cane sugar
• 1 egg egg white egg white only
• ⅓ cup pumpkin puree strain water
• 1 teaspoon vanilla extract
• 1¼ cup gluten-free flour
• 1 cup quick oats
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ teaspoon fine salt
• ¾ cup dark chocolate chips

Instructions

 

• Mix together coconut oil, brown sugar, cane sugar, egg white, pumpkin puree, and vanilla extract.
• In another bowl, combine together the flour, oats, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Once combined, add the dry ingredients to your wet ingredient mix. Fold in the chocolate chips by using a spatula.
• Using a cookie scoop or heaping tablespoon, scoop the cookie mixture onto a parchment-lined baking sheet. When scooping cookies onto the baking sheet, flatten them slightly down. The cookies won’t spread too much while baking, but they will spread slightly if you flatten them down a bit. Bake at 350℉ for 13-14 minutes, or until cookies are lightly browned on the outside. Remove from oven and allow the cookies to cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Nutrition

Calories: 170kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gCholesterol: 0.1mgSodium: 90mgPotassium: 87mgFiber: 2gSugar: 12gVitamin A: 749IUVitamin C: 0.3mgCalcium: 47mgIron: 1mg

Keyword chocolate chip, cookies, fall, gluten free, pumpkin spice

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