These Kodiak pumpkin muffins might just be the only pumpkin muffin recipe you need this fall. This recipe uses high protein pancake mix and a few other simple ingredients to make pumpkin muffins that are nutritious and so so incredibly good.
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Why you’ll love these
As soon as the beginning of fall starts approaching, it’s officially pumpkin season and all I can think about is pumpkin spice lattes and pumpkin treats!
There are so many reasons to love these pumpkin protein muffins made with higher protein whole grain pancake mix and simple ingredients.
Not only are these pumpkin muffins absolutely delicious, but they also have 7 grams of protein and 3 grams of fiber per muffin! That means they’re going to keep you fuller and more satisfied longer than your standard pumpkin spice treat.
Using a higher protein mix like Kodiak pancake mix instead of adding protein powder means you still get more protein content without a weird taste or texture.
I love enjoying one of these muffins with a cup of coffee and vanilla Greek yogurt for a quick and easy healthy breakfast.
I promise your whole family will LOVE these. Let’s get into what you need to make these delish pumpkin protein muffins!
Ingredients
- Kodiak Buttermilk Pancake Mix: This high protein pancake mix is perfect for baked goods, like these high protein pumpkin muffins (have you tried my kodiak banana bread!?). It’s made with whole grains, higher protein and works perfectly as a “swap” for regular flour.
- Pumpkin puree: Make sure you grab real pumpkin purée, not pumpkin pie filling. Keep in mind that some canned pumpkin brands have a higher moisture content than others- I typically use Libby’s. If your pumpkin has a higher water content you’ll likely need a couple of extra minutes of baking time. Pro tip: Save extra pumpkin puree in an airtight container in the fridge for yogurt, oatmeal or dip!
- Greek yogurt: I love using plain Greek yogurt in baked goods like these because it adds a few extra grams of protein and moisture to the muffins. Sour cream would work here too but doesn’t have the same protein content.
- Banana: Banana adds moisture and some extra natural sweetness to these muffins.
- Eggs: You’ll need eggs to add structure and moisture to the batter.
- Neutral oil: My favorite neutral oil to bake with is avocado oil (this one is my favorite!) because it’s neutral-flavored, has a high smoke point and is a great source of healthy fats! You can use any other cooking oil that you typically use for baked goods.
- Honey: Honey is my favorite for these muffins, but maple syrup or brown sugar would work as well.
- Vanilla extract: I love this vanilla extract best.
- Pumpkin pie spice + cinnamon: I love pumpkin pie spice seasoning, but I like to add extra cinnamon for even more fall flavor.
- Baking powder + salt
How to make Kodiak pumpkin muffins
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine pancake mix, cinnamon, pumpkin spice, baking powder, and salt. Mix well until fully combined.
- In a medium bowl, combine mashed banana, pumpkin, plain Greek yogurt, vanilla extract, eggs, honey, and oil. Mix well until fully combined.
- Slowly pour wet ingredients into the large bowl with the dry ingredients. Stir until combined well.
- Line a muffin pan with muffin liners (you can also use silicone muffin tins). Fill muffin wells evenly with pumpkin muffin batter and then smooth the top.
- Sprinkle the top of each muffin with a pinch of brown sugar.
- Bake for 18-20 minutes or until a toothpick or fork comes out clean and tops are golden brown. Cool on a wire rack until just about room temperature and serve. Note: All ovens are different and baking times may vary slightly.
How to store
Store muffins in an airtight container in the fridge for up to 1 week. To freeze, arrange in a single layer in an airtight container and freeze for up to two months.
Variations
- Add chocolate chips or white chocolate chips.
- Add chopped walnuts, pecans or almonds.
- Drizzle with peanut butter, almond butter or cashew butter before serving.
- Serve with pumpkin butter or apple butter for an extra indulgent treat!
- Easily turn these into a dessert by topping with some chocolate or vanilla frosting.
- Instead of regular size muffins, use a mini muffin pan for mini kodiak pumpkin muffins!
More recipes you’ll love
Kodiak Pumpkin Muffins
Ingredients
- 2 cups Kodiak buttermilk pancake mix
- 1 tsp cinnamon
- 1.5 tsp pumpkin spice
- 1 tsp baking powder
- 1/4 tsp salt
- 1 banana mashed
- 1 cup pumpkin puree
- 1/3 cup plain Greek yogurt
- 2 tsp vanilla extract
- 2 eggs
- 1/2 cup honey
- 1/4 cup avocado oil or any neutral oil
- brown sugar (optional) for sprinkling the tops of muffins
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine pancake mix, cinnamon, pumpkin spice, baking powder, and salt. Mix well until fully combined.
- In a medium bowl, combine mashed banana, pumpkin, plain Greek yogurt, vanilla extract, eggs, honey, and oil. Mix well until fully combined.
- Slowly pour wet ingredients into the large bowl with the dry ingredients. Stir until combined well.
- Line a muffin pan with cupcake liners or use a sillicone muffin pan. Fill muffin wells evenly with pumpkin muffin batter and then smooth the top.
- Sprinkle the top of each muffin with a pinch of brown sugar.
- Bake for 18-20 minutes or until a toothpick or fork comes out clean. Note: All ovens are different and baking times may vary slightly.
