The Best Protein Pumpkin Muffins (Made with Kodiak Mix!)
These protein pumpkin muffins are soft, fluffy, and packed with cozy fall flavor — an easy, healthy breakfast or snack 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.
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