It’s pumpkin season! Fall-spiced Kodiak Cakes pumpkin muffins are an easy-to-make breakfast and healthy snack. Plus, they’re perfect for meal prep! For more pumpkin flavor, try these easy Kodiak pumpkin pancakes.
Why You’ll Love Kodiak Cakes Pumpkin Muffins
- For the muffin lover in your life, this healthy muffin recipe will jumpstart your busy mornings.
- Learn how to make pumpkin muffins with pancake mix for quick and easy meal prep. And you can use the extra pumpkin puree to make pumpkin protein balls!
- The yummy muffins are a flavorful, protein-filled way to start your day.
Ingredients You’ll Need
- Almond Milk: Almond milk adds moisture and increases the protein in the muffin mix.
- Pumpkin Purée: Include pumpkin puree for added fiber, flavor, and moisture.
- Egg: Along with protein, egg provide structure and bind the ingredients together.
- Avocado Oil: Keep the muffins moist by including avocado oil or coconut oil.
- Vanilla Extract: Vanilla extract lends sweetness.
- Honey: Naturally sweeten the fall-flavored muffins with honey.
- Kodiak Pancake Mix: Packed with hearty whole grains and protein, Kodiak Power Cakes Mix is the main ingredient and a perfect foundation for delicious Kodiak pumpkin muffins. I buy the pancake mix at Costco, and it often goes on sale.
- Baking Powder: Baking powder adds lift to the batter, so the muffins aren’t so dense.
- Spices: Enhance the Kodiak pumpkin muffins by seasoning the batter with pumpkin pie spice, ground ginger, and a little cinnamon.
Additions and Substitutions
- Add-ins like chocolate chips, chopped walnuts, or pecans can make the basic pumpkin muffin recipe even more delicious. Include fruit in the muffins, like orange zest, mashed bananas, raspberries, or dried coconut flakes to complement the pumpkin flavor.
- Replace honey with brown sugar, agave nectar, pure maple syrup, or a sugar-free alternative such as golden monk fruit.
- Top the muffins with a scoop of Greek yogurt, nut, or seed butter.
- Include a scoop of your favorite protein powder.
How to Make Kodiak Cakes Pumpkin Muffins
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 425℉ (218℃). Add almond milk, pumpkin puree, avocado oil, egg, and vanilla extract to a large mixing bowl. Whisk to combine. Stir in the honey and set the bowl of wet ingredients aside.
Step 2: Whisk the Kodiak Cake Mix, baking powder, pumpkin pie spice, salt, ginger, and cinnamon in a separate mixing bowl.
Step 3: Add the dry ingredients to the mixing bowl with the wet muffin batter and stir to combine, careful not to over-mix.
Step 4: Prepare a muffin tin with cupcake liners and divide the batter into the cups using an ice cream scoop until it’s filled ⅔ of the way. Then, sprinkle some brown sugar over the batter.
Step 5: Bake for 5 minutes. Then, lower the heat to 350℉ (176℃) and continue baking for 10 minutes or until the muffins are golden brown.
Step 6: Remove the muffins from the pan and transfer them to a wire rack to cool for 10 minutes.
Expert Tips
- Spoon and level the flour into measuring cups for baking accuracy.
- Use room temperature ingredients for the best results, especially the eggs.
- If you don’t have muffin liners, that’s okay! Grease the muffin tin with cooking spray, oil, or butter before adding the batter.
- When filling the muffin cups, use an ice cream scoop to divide the batter and reduce the mess.
- Start the Kodiak muffins at a high temperature for a short time to activate the baking powder and allow the muffins to shoot up quickly. Then, reduce the heat down and continue baking the muffins.
- When finished, insert a toothpick into the center of the muffins. It will come out clean when they finish cooking.
If you enjoy these pumpkin protein muffins, try one of these quick breakfast recipes!
What to do with the Leftovers
- Refrigerate: Let the muffins cool so condensation does not build up inside the container. Then, transfer the leftovers to an airtight container and leave them on the counter for 3-4 days.
- Freeze: Let the muffins cool completely. Then, transfer the cool muffins to a freezer-safe container or bag. The Kodiak Cakes pumpkin muffins freeze for 2-3 months. You can also double the recipe to freeze a batch for easy muffins another time.
- Thaw: Defrost the muffins on the counter overnight.
- Reheat: Warm individual muffins in the microwave for 20-25 seconds, or heat them in the oven at 350°F (176°C) for 15 minutes.
Frequently Asked Questions
Can I use real pumpkin?
If you have the extra time and prefer to use real pumpkin, combine homemade pumpkin puree with the other ingredients in a large mixing bowl and cook the Kodiak Cakes pumpkin muffins as usual.
More Muffin Recipes:
Kodiak Cakes Pumpkin Muffins
Fall-spiced Kodiak cakes pumpkin muffins are an easy-to-make breakfast or healthy snack. Plus, they're perfect for meal prep!
Ingredients
- ½ cup almond milk
- 1 cup canned pumpkin puree
- ¼ cup avocado oil
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup honey
- 2½ cups Kodiak power cakes mix
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 425℉ (218℃). Add almond milk, pumpkin puree, avocado oil, egg, and vanilla extract to a large mixing bowl. Whisk to combine. Stir in the honey and set the bowl of wet ingredients aside.
- Whisk the Kodiak Cake Mix, baking powder, pumpkin pie spice, salt, ginger, and cinnamon in a separate mixing bowl.
- Add the dry ingredients to the mixing bowl with the wet muffin batter and stir to combine, careful not to over-mix.
- Prepare a muffin tin with cupcake liners and divide the batter into the cups using an ice cream scoop until it's filled ⅔ of the way. Then, sprinkle some brown sugar over the batter.
- Bake for 5 minutes. Then, lower the heat to 350℉ (176℃) and continue baking for 10 minutes or until the muffins are golden brown.
- Remove the muffins from the pan and transfer them to a wire rack to cool for 10 minutes.
Notes
Expert Tips:
- Spoon and level the flour into measuring cups for baking accuracy.
- Use room temperature ingredients for the best results, especially the eggs.
- If you don’t have muffin liners, that’s okay! Grease the muffin tin with cooking spray, oil, or butter before adding the batter.
- When filling the muffin cups, use an ice cream scoop to divide the batter and reduce the mess.
- Start the Kodiak muffins at a high temperature for a short time to activate the baking powder and allow the muffins to shoot up quickly. Then, reduce the heat down and continue baking the muffins.
- When finished, insert a toothpick into the center of the muffins. It will come out clean when they finish cooking.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Muffin | Calories: 178 kcal | Carbohydrates: 25 g | Protein: 7 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 20 mg | Sodium: 340 mg | Potassium: 106 mg | Fiber: 3 g | Sugar: 10 g | Vitamin A: 47 IU | Vitamin C: 1 mg | Calcium: 16 mg | Iron: 7 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!