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These protein pumpkin muffins are soft, fluffy, and packed with cozy fall flavor — an easy, healthy breakfast or snack made with Kodiak mix!
These Protein Pumpkin Muffins are hands-down one of my favorite muffin recipes to make all year long! They’re soft, fluffy, and full of cozy pumpkin flavor — perfect for breakfast, lunch boxes, or a quick afternoon snack when you need something sweet. Made with Kodiak mix, these chocolate chip pumpkin muffins get an extra boost of protein and nutrition, making them a wholesome treat you can feel good about. They’re easy to make, great for meal prep, and store beautifully in the fridge so you can enjoy them all week long.
Why You’ll Love These Mini Pumpkin Muffins Too
- Perfect for meal prep: Bake a batch on Sunday and enjoy grab-and-go muffins all week long!
- A nutritious twist on a classic: The pumpkin and Kodiak mix add a boost of protein, fiber, and nutrients.
- Soft, sweet, and satisfying: You’d never guess they’re made with better-for-you ingredients — they taste like a bakery treat!
- Kid-friendly and portable: Ideal for tossing in lunch boxes or packing as an easy snack.
- Quick and easy to make: Simple ingredients, one bowl, and ready in no time — no complicated steps required!
Ingredients You’ll Need
These simple ingredients come together to make soft, protein-packed pumpkin muffins. The Kodiak mix adds extra protein, while pumpkin and warm spices give them cozy fall flavor.
- Kodiak pancake mix – adds protein and a tender, fluffy texture
- Pumpkin pie spice – brings warm, cozy fall flavor
- Baking soda – helps the muffins rise perfectly
- Salt – balances the sweetness and enhances flavor
- Pumpkin puree – adds moisture, sweetness, and a boost of nutrition
- Vanilla extract – enhances the sweet, comforting flavors
- Egg – binds the muffins together and adds richness
- Melted butter – keeps the muffins soft and flavorful
- Pure maple syrup – adds natural sweetness
- Mini chocolate chips – optional, but perfect for a little extra indulgence
Kitchen Essentials Used to Make These Mini Pumpkin Muffins
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How To Make Protein Pumpkin Muffins
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
Mix the batter: In a large bowl, whisk together the Kodiak mix, pumpkin pie spice, baking soda, and salt. Add the pumpkin purée, vanilla, egg, melted butter, and maple syrup, and stir until smooth. Fold in the mini chocolate chips.
Bake the muffins: Spoon the batter into the muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top if desired. Bake for 15–17 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the muffins cool in the pan for a few minutes, then transfer to a wire rack or parchment paper to cool completely. This recipe makes about 40–45 mini muffins.
How to Serve the Mini Pumpkin Muffins
This recipe makes about 40–45 mini muffins, making them perfect for meal prep! Store them in the fridge or freezer and easily reheat for a healthy, satisfying snack or treat. They’re also great for tossing into lunch boxes — my son loves these!
Pairing ideas: Serve with Greek yogurt and fresh fruit for a complete and balanced meal, or enjoy them on their own as a quick breakfast or afternoon snack. Their mini size makes them versatile, kid-friendly, and perfect for any time of day.
Mini vs. regular size: This recipe makes around 40–45 mini muffins. If you prefer regular-sized muffins, simply adjust the baking time to 20–25 minutes or until a toothpick comes out clean.
Discover More Easy & Delicious Snack Recipes
- Healthy Cookie Dough Balls
- Easy Gluten Free Pumpkin Muffins
- Healthier Homemade Peanut Butter Cups with Dark Chocolate
The Best Protein Pumpkin Muffins (Made with Kodiak Mix!)
Equipment
Ingredients
- 2 cups Kodiak pancake mix
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp salt
- 15 oz can of pumpkin puree
- 1 tsp vanilla
- 1 egg
- ¼ cup melted butter
- ⅓ cup pure maple syrup
- ½ cup mini chocolate chips plus more for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a mini muffin pan.
- In a large bowl, whisk together the Kodiak mix, pumpkin pie spice, baking soda, and salt. Add the pumpkin purée, vanilla, egg, melted butter, and maple syrup, and stir until smooth. Fold in the mini chocolate chips.
- Spoon the batter into the muffin cups, filling each about ¾ full. Sprinkle extra chocolate chips on top if desired. Bake for 15–17 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer to a wire rack or parchment paper to cool completely. This recipe makes about 40–45 mini muffins.
Notes
- Storage: These protein pumpkin muffins store beautifully in the fridge for up to 5 days. Enjoy them cold straight from the fridge or warm them for a few seconds in the microwave for a soft, freshly-baked feel.
- Freezing: For longer storage, place cooled muffins in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or warm in the microwave before serving.
- Mini vs. regular size: This recipe makes around 40–45 mini muffins. If you prefer regular-sized muffins, simply adjust the baking time to 20–25 minutes or until a toothpick comes out clean.
