Protein Pumpkin Muffins

Protein Pumpkin Muffins are a fun fall breakfast treat made with Kodiak Flapjack Mix, making them full of whole grains and protein! These muffins are perfect for a cozy fall morning, and your entire family will love them.

I love making a batch of my Kodiak Cake Muffins for an easy breakfast or snack option for myself and the kids. That recipe has QUICKLY become one of my most popular recipes and I'm not surprised - they are so good!

That said, I really wanted to make a fall version of the protein packed muffins, and these Protein Pumpkin Muffins did not disappoint! They are tender muffins that are not overly sweet, and have the perfect amount of pumpkin spice to them. They are delicious on their own, but I loved them with a slather of butter straight from the oven, or cold with some almond butter.

I have made these muffins both regular sized and mini, and I've included instructions for both ways. I love the mini muffins for adding to the boys school snack and Emma's lunchbox, and for something sweet for me to snack on. The regular sized muffins are great for breakfast.

If you're looking for more pumpkin breakfast recipes, check out my Pumpkin Overnight Oats, Pumpkin Oat Bars, and Baked Pumpkin Oatmeal!

Why You'll Love This Recipe

• Easy To Make - this recipe is super easy and is done in less than 30 minutes!
• Protein Packed - these pumpkin muffins are made with Kodiak Cake Mix, which means they are full of whole grains and whey protein.
• Kids Love Them - my kids go crazy over this protein muffin recipe and they are great for breakfast or a snack!
• Makes 24 Muffins - We go through muffins so fast in our house, so I love that this recipe makes 24, so they're not gone in a day. These also last up to 3 months in the freezer.

Ingredients

Kodiak Power Cakes Mix - this is their basic buttermilk waffle and flapjack mix that has 15 grams of protein per serving.

Pumpkin Pie Spice - this give the muffins the pumpkin spice flavor

Pumpkin Puree - I use canned pumpkin puree which adds moisture and a great texture to the muffins. Be sure not to use pumpkin pie filling.

Brown Sugar and Maple Syrup - the sweeteners of the muffins.

Vanilla Extract - for just a touch of vanilla flavor.

Oil - I used olive oil when making these muffins. It doesn't affect the flavor and I refer olive oil over seed oils.

Milk - I typically use unsweetened almond milk when making Kodiak cake muffins.

Egg - helps bind the muffins.

Variations

Different Squash - you can use butternut squash or acorn squash puree instead of pumpkin puree. You could also use sweet potato puree, if you'd like.

Individual Spices - instead of using pumpkin pie spice, you could use 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and a dash of ground cloves.

Different Oil - I used olive oil, but vegetable oil, canola oil, avocado oil, coconut oil, or melted butter would all work.

Chocolate Chips - I added them to half of my batch, as my middle child loves pumpkin chocolate chip muffins!

Different Add-ins - you could also add in things like pipits, walnuts, pecans, cinnamon chips, or cranberries.

Step by Step Instructions

Photo 1. In a large bowl, add the pumpkin, milk, vanilla, maple syrup, brown sugar, egg, and oil.

Photo 2. Blend with a whisk until well combined.

Photo 3. Add the flour to the wet ingredients and stir until just combined. Fold in chocolate chips, if using.

Photo 4. Grease two muffin tins or fill them with muffin liners. Divide the batter between two muffin tins and bake for 17-18 minutes at 350 degrees F, or until no longer wet in the middle and a toothpick comes out clean. If making mini muffins, bake for 13-15 minutes.

Expert Tips

Storage - store these pumpkin protein muffins in an airtight container at room temperature for 2-3 days or in the fridge for 4-5 days. You can also freeze them for up to 3 months in an airtight container.

Serving Suggestions - These muffins really don't need anything else added to them, but they are pretty delicious with some butter on them. Other options are peanut butter, greek yogurt, pumpkin butter, apple butter, cashew butter, or jam.

Don't Overmix - it's tempting to want to keep mixing even after all of the ingredients are combined, but doing so will result in dense muffins. Once all of the dry ingredients have been incorporated, stop mixing.

Recipe FAQs

Other Fall Muffin Recipes To Consider

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.