First of all, thank you for being here, friend! 🧡 I’m beyond excited to share these Healthy Peanut Butter Greek Yogurt Cinnamon Pumpkin Muffin Bars with you today. They’re a delightful cross between a moist muffin and a chewy bar—soft, warmly spiced, and topped with gooey chocolate chips that melt in every bite.
If you’ve been craving a cozy fall-inspired treat that doesn’t weigh you down, this recipe is your answer. The combination of creamy Greek yogurt, rich peanut butter, earthy pumpkin, and a swirl of cinnamon creates a wholesome yet indulgent bite. These bars are naturally sweetened with honey (or maple syrup if that’s your jam), making them a healthier snack or breakfast option you’ll keep coming back to.
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Overview of Recipe Content
These muffin bars are:
- Perfect for: Breakfast on the go, afternoon snacks, or a healthier dessert option.
- Why you’ll love them: They’re moist, tender, and have just the right balance of sweetness with warm fall spices.
- Taste profile: Think pumpkin pie meets peanut butter blondie—spiced, nutty, and slightly tangy from the Greek yogurt.
- Health benefits: Packed with protein (thanks to yogurt and peanut butter), fiber (from pumpkin), and natural sweetness.
Ingredients:
- ½ cup pumpkin puree
- ½ cup peanut butter
- ⅓ cup Greek yogurt
- ¼ cup honey or maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ cup oat flour (or almond flour for gluten-free option)
- ¼ cup chocolate chips (plus extra for topping!)
Tools You’ll Need:
- Mixing bowls
- Whisk or hand mixer
- 8×8 baking pan
- Parchment paper
Substitutions:
- Swap almond butter for peanut butter.
- Use coconut sugar instead of honey/maple syrup.
- Add chopped pecans or walnuts for crunch.
How to Make Healthy Peanut Butter Greek Yogurt Cinnamon Pumpkin Muffin Bars
- Preheat & Prep – Preheat your oven to 350°F (175°C). Line an 8×8 pan with parchment paper.
- Mix Wet Ingredients – In a medium bowl, whisk together pumpkin puree, peanut butter, Greek yogurt, honey, egg, and vanilla until smooth.
- Add Dry Ingredients – Stir in cinnamon, baking soda, and oat flour. Mix until combined.
- Fold in Chocolate Chips – Save a few for sprinkling on top!
- Bake – Spread batter evenly into the pan. Sprinkle remaining chocolate chips on top. Bake for 22–25 minutes, or until a toothpick comes out mostly clean.
- Cool & Slice – Let cool in the pan before slicing into gooey squares.
💭 Your kitchen will smell like fall heaven while these bake—pumpkin spice latte vibes without the coffee!
What to Serve with Healthy Pumpkin Muffin Bars
- A steaming mug of chai tea or pumpkin spice latte.
- A dollop of Greek yogurt and drizzle of almond butter for breakfast.
- Pack them into lunchboxes for a wholesome treat.
Tips for Making It Perfect
- Don’t overmix the batter—this keeps the bars tender.
- For extra gooey tops, press a few more chocolate chips into the batter right before baking.
- Use room temperature ingredients for the smoothest texture.
Storage Instructions
- Countertop: Store in an airtight container for up to 3 days.
- Fridge: Keep fresh for 1 week.
- Freezer: Freeze individually wrapped bars for up to 2 months. Thaw overnight in the fridge or reheat in the microwave.
General Information
Pumpkin-based treats like this have deep roots in American fall traditions. The combination of pumpkin and warm spices is a nod to harvest season, while the peanut butter twist gives these bars a modern protein-rich upgrade.
Frequently Asked Questions
1. Can I make these egg-free?
Yes! Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
2. Can I use regular flour instead of oat flour?
Absolutely—just swap 1:1 with all-purpose flour.
3. Can I reduce the sugar?
Yes, use 2 tbsp honey instead of ¼ cup for a less sweet version.
4. Can I make them dairy-free?
Use a dairy-free yogurt substitute and enjoy!
Conclusion
These Healthy Peanut Butter Greek Yogurt Cinnamon Pumpkin Muffin Bars are the perfect fall-inspired snack. They’re wholesome, moist, and bursting with cozy flavors. If you loved this recipe, you might also enjoy:
Happy baking, friend! 🧡 Don’t forget to share your creations with me—I love seeing your photos.
Interactive Elements
👉 Leave a comment and let me know how your bars turned out.
📌 Share on Pinterest or tag me @poulefrecipe so I can see your gooey topped beauties!
Nutritional Information (per serving, based on 12 bars)
| Calories | Protein | Carbs | Sugar | Fat | Fiber |
|---|---|---|---|---|---|
| 160 | 6g | 18g | 9g | 8g | 2g |
Healthy Peanut Butter Greek Yogurt Cinnamon Pumpkin Muffin Bars with Gooey Tops
- Total Time: 35 minutes
- Yield: 12 bars 1x
Description
These Healthy Peanut Butter Greek Yogurt Cinnamon Pumpkin Muffin Bars are moist, wholesome, and topped with gooey chocolate chips. A protein-packed fall treat ready in just 35 minutes!
Ingredients
1/2 cup pumpkin puree
1/2 cup peanut butter
1/3 cup Greek yogurt
1/4 cup honey or maple syrup
1 egg
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup oat flour (or almond flour for gluten-free option)
1/4 cup chocolate chips (plus extra for topping)
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8 baking pan with parchment paper.
2. In a medium bowl, whisk together pumpkin puree, peanut butter, Greek yogurt, honey, egg, and vanilla until smooth.
3. Stir in cinnamon, baking soda, and oat flour until combined.
4. Fold in chocolate chips, reserving a few for topping.
5. Spread batter evenly into the prepared pan. Sprinkle remaining chocolate chips on top.
6. Bake for 22–25 minutes, or until a toothpick inserted comes out mostly clean.
7. Cool completely before slicing into bars.
Notes
Store in an airtight container at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 2 months. For extra gooey tops, press extra chocolate chips on before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack, Breakfast, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Sugar: 9g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
