Pumpkin Protein Muffins (with Kodiak Mix!)

Pumpkin Protein Muffins are a delicious start to your day. These easy muffins are made with Kodiak Power Cakes Pancake mix, a whole grain pancake mix that is loaded with protein. No more dense or chalky protein muffins – these pumpkin chocolate chip protein muffins are moist, fluffy and flavorful!

I am always looking for healthy breakfast options for my kids. There is so much to get done, pack up, and remember in the morning before school, having a quick breakfast on hand is a life saver many days. These healthy pumpkin muffins are moist and delicious, with tons of fall flavor the whole family will love.

The main ingredient in these muffins is Kodiak pancake mix. This mix is widely available at local grocery stores. My local Costco has it in delightfully big boxes, and my kids never let me pass by that grizzly bear without putting one in the cart. The Kodiak mix I buy is made with 100% whole grains, and packs 14 grams of protein per serving. That is about the same amount of protein as a serving of Greek yogurt or two eggs. This pumpkin muffin recipe is a great way to get some extra protein in your kids’ breakfast, even if you’re running out the door.

Whip up a batch of these muffins on a Sunday afternoon, and your frazzled weekday self will thank you all week long. For more delicious make-ahead breakfast recipes, try my easy maple walnut granola or overnight oats.

You Will Love This

• High-protein pumpkin muffins are a perfect easy breakfast or snack. They are also great for packing school or work lunches. Add some yogurt, peanut butter, or cottage cheese, and a fruit and veggie for a balanced and filling meal.  
• Muffins freeze very well, so this is a great recipe for meal prep. Make a double batch, and pull them out when you need them most.
• These are a delicious treat for fall, when you’re craving all things pumpkin. These muffins have tons of pumpkin flavor.

Ingredients

To make these high protein pumpkin muffins, you need the following simple ingredients (exact measurements are in the recipe card below).

Ingredient Notes

• Pancake Mix: The Kodiak cakes mix I use for this recipe is Power Cakes Flapjack and Waffle Mix, the Buttermilk Flavor. There are other types of kodiak mixes available, including a new kodiak cakes muffin mix. I have not tried those in this recipe.
• Milk: I used 2% milk in this recipe, because that’s what I usually have on hand. You can substitute skim milk, almond milk, or other unsweetened milk of your choice.
• Maple syrup: I love maple syrup in this recipe because it is a natural sweetener that adds a ton of moisture to the muffins. You could substitute honey or brown sugar. Just remember, the pancake mix already contains some added sugar, so you won’t need as much sweetener as a typical muffin recipe.
• Canned pumpkin puree: Make sure to use unsweetened pumpkin puree in this recipe, not pumpkin pie filling. The only ingredient should be pumpkin. 
• Mini chocolate chips: completely optional! I love pumpkin and chocolate, but this recipe would also be great with chopped walnuts or pecans.

Instructions

• Combine all dry ingredients in a large mixing bowl.

• In a separate bowl, mix together the wet ingredients. Pour wet ingredients into the dry ingredients.

• Mix the batter together until no dry flour remains.

• Add the mini chocolate chips and fold them into the batter.

• Scoop the batter into a muffin tin lined with paper lines. Fill each muffin about 2/3 full.

• Bake for 22-24 minutes, until the tops of the muffins spring back when touched.

Storage

• Muffins will keep for several days stored at room temperature. Make sure they are fully cooled, and then put them in an airtight container in a single layer for optimal freshness. Making sure the container is airtight will keep the muffins from drying out. Store the container in a cool dry place.
• If you are storing the muffins for longer than a few days, put them in a freezer bag and pop them in the freezer. Muffins will last for up to three months in the freezer. When you are ready to eat, just remove one and let it come to room temperature, or microwave it unwrapped for 20-30 seconds.

Pumpkin Protein Muffins

Pumpkin Protein Muffins are a delicious start to your day. These easy muffins are made with Kodiak Cakes Pancake mix, a whole grain pancake mix that is loaded with protein. No more dense or chalky protein muffins - these pumpkin chocolate chip protein muffins are moist, fluffy and flavorful!

4.53 from 19 votes

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12

Calories 144 kcal

Ingredients

  

1x2x3x

• 2 cups kodiak cakes power cakes flapjack and waffle mix buttermilk flavor
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 3/4 cup milk
• 1/3 cup maple syrup
• 1/4 cup olive oil
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla
• 1/3 cup mini chocolate chips

Instructions

 

• Preheat your oven to 350 degrees. In the meantime, combine all dry ingredients (kodiak cake mix, baking powder and pumpkin pie spice) in a large mixing bowl.
• In a separate mixing bowl, combine all wet ingredients (milk, maple syrup, olive oil, pumpkin puree, egg and vanilla). Whisk the wet ingredients to mix everything together.
• Add the wet ingredients into the dry ingredients, and hand stir until just combined. Add the mini chocolate chips and fold them into the muffin mixture.
• Line a 12 cup muffin tin with liners, or spray with cooking spray. Using a large cookie scoop or ice cream scoop, spoon the batter into the muffin pan, filling until the mix reaches just below the top of the cup.
• Bake muffins for approximately 22 minutes, until the top of the muffin springs back when touched and a toothpick inserted into the middle comes out clean.

Notes

Storage: Muffins will keep for several days stored at room temperature. Make sure they are fully cooled, and then put them in an airtight container in a single layer for optimal freshness. Store the container in a cool, dry place. For longer storage, freeze muffins in a freezer bag for up to 3 months. 

Substitutions: The Kodiak cakes mix I use for this recipe is Power Cakes Flapjack and Waffle Mix, the Buttermilk Flavor. There are other types of kodiak mixes available, including a new kodiak cakes muffin mix. I have not tried those in this recipe, but if you try any other flavors, leave a comment and let me know!

Nutrition

Calories: 144kcalCarbohydrates: 17gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 18mgSodium: 115mgPotassium: 92mgFiber: 2gSugar: 10gVitamin A: 3234IUVitamin C: 1mgCalcium: 97mgIron: 1mg

Keyword pancake mix, protein muffin, pumpkin chocolate chip muffin, pumpkin spice

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