It’s pumpkin season. These fall-spiced Kodiak cakes pumpkin muffins are an easy-to-make breakfast or snack, and they’re perfect for weekly meal prep. Try Kodiak pumpkin pancakes for even more fall flavor.
Key Ingredients
Learn how to make pumpkin muffins with pancake mix for 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. Let’s get started.
- Almond Milk: Almond milk adds moisture and increases the protein in the muffin mix.
- Pumpkin Purée: Flavor the muffins with pumpkin puree.
- Egg: Use eggs to bind the batter ingredients together.
- Oil: Include a little avocado oil or coconut oil for additional moisture.
- Vanilla Extract: Boost the flavor with a splash of vanilla extract.
- 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 these delicious Kodiak pumpkin muffins. I buy the pancake mix at Costco.
- Baking Powder: Baking powder is a leavening agent that reacts to the heat of the oven, creating a chemical reaction that helps the muffins rise and gives them a light, airy texture.
- Spices: For more fall-inspired flavor, season the Kodiak pumpkin muffins with pumpkin pie spice, ground ginger, and cinnamon.
Additions and Substitutions
- Experiment with mix-ins. Take this basic pumpkin muffins recipe to the next level with tasty add-ins like chocolate chips and chopped walnuts or pecans. Brighten the flavor with orange zest, mashed banana, raspberries, or even a handful of coconut flakes. You can also sneak in a scoop of your favorite protein powder to make them more filling.
- Switch up the sweetener. Not a fan of honey? Swap it out for brown sugar, agave, pure maple syrup, or a sugar-free option like golden monk fruit.
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!
Serving Suggestions
For the muffin lover in your life, this recipe is the perfect way to jumpstart your busy mornings. Top the muffins with a scoop of Greek yogurt, nut, or seed butter to finish them off, and don’t forget a piping hot coffee or tea.
What To Do With 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
- 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
- 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.
- 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.