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Kodiak Cakes Pumpkin Muffins on a wood board.

Kodiak Cakes Pumpkin Muffins

Tressa Jamil
Fall-spiced Kodiak Cakes pumpkin muffins are an easy-to-make breakfast or healthy snack. Plus, they're perfect for meal prep.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 Muffins
Calories 178 kcal
Equipment
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 Buttermilk Flapjack and Waffle 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.
  • For optimal results, use room temperature ingredients; this especially applies to the eggs.
  • Avoid over-mixing the batter, as it can result in dense muffins.
  • 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, turn the heat down and continue to cook the muffins.
  • When finished, insert a toothpick into the center of the muffins. It should come out clean when they are done cooking.
Nutrition Disclosure:
  • 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!