Kodiak Pumpkin Muffins (High Protein)
These high-protein Kodiak Pumpkin Muffins bake in about 30 minutes, and lean on Kodiak protein pancake mix to pack in 8 grams of protein and 3 grams of fiber per muffin without sacrificing that cozy pumpkin-spice flavor. As a dietitian, I’m all about recipes that hit the sweet spot between nutrition and flavor—and these deliver on both fronts, whether you’re a pumpkin superfan or just pumpkin-curious like me.
If you want more hearty muffins, try my Whole Wheat Blueberry Muffins or my Healthy Morning Glory Muffins – both are high in fiber and packed with nutrition.
Recipe Highlights
- Protein-Packed: Thanks to Kodiak Cakes mix and Greek yogurt, these muffins are a satisfying, protein-rich option for busy mornings or post-workout snacks.
- Fiber-Filled: Pumpkin puree and high-fiber Kodiak mix provide 4 grams of fiber per muffin.
- Low in Sugar: With brown sugar being optional, these muffins can be tailored to your preferred sweetness level.
Ingredient Notes
- Kodiak Cakes Buttermilk Flapjack and Waffle Mix: Provides the base which is a mix of whole grain flour and protein powder. You can buy it on Amazon here.
- Canned pumpkin puree: Adds moisture, a little sweetness to the flavor, and fiber
- Brown sugar: Lightly sweetens the muffins and keeps the moisture locked in. I use less brown sugar here than most pumpkin muffin recipes.
- Greek yogurt: More protein and helps lock in the moisture of the muffins. Protein powder in the pancake mix can be dry, so lots of wet ingredients are key in this recipe.
- Chocolate chips: An optional mix-in, but I love the chocolate + pumpkin combo
How to Make High Protein Kodiak Pumpkin Muffins
1. Preheat your oven to 350°F and line a muffin tin with paper liners or spray with nonstick cooking spray.
2. In a large bowl, combine the Kodiak Cakes mix, pumpkin pie spice, cinnamon, and baking powder (if using). Stir until well mixed.
3. In a separate bowl, whisk together the wet ingredients: pumpkin puree, eggs, milk, brown sugar, Greek yogurt, and vanilla extract until smooth.
4. Gradually mix the wet ingredients into the dry ingredients. Stir until just combined; avoid overmixing.
5. Fold in chocolate chips.
6. Portion batter: Divide the batter evenly among the muffin tin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
CAROLINE’S TIPS
Tips from the Test Kitchen
- Don’t Overmix: Pancake mix is already fluffy—stir just enough to combine the ingredients.
- Use Full-Fat Greek Yogurt: For the creamiest, most moist muffins.
- Test for Doneness: Insert a toothpick into the center of a muffin; if it comes out clean, they’re ready!
Kodiak Pumpkin Muffins
Ingredients
Optional Mix in
- 2 cups Kodiak Cakes Buttermilk Flapjack and Waffle Mix
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/2 cup milk
- 1/3 cup brown sugar
- ¼ avocado oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 2/3 cup chocolate chips
Instructions
- Set the oven to 350°F and prep your muffin tin with liners or cooking spray.
- Combine Kodiak Cakes mix, spices, and baking powder and baking soda in a large bowl.
- In another bowl, whisk together pumpkin puree, eggs, milk, brown sugar (if using), Greek yogurt, and vanilla extract.
- Slowly mix the wet ingredients into the dry mixture, being careful not to over mix.
- Fold in dark chocolate chips, nuts, or any optional toppings.
- Spray muffin tin with oil or fill with muffin liners. Fill muffin cups 3/4 full. I like to use a cookie scoop for more of a standardized scoop.
- Bake at 350 degrees F for 18–22 minutes, or until a toothpick comes out clean.
- Let muffins cool for 5 minutes in the tin, then transfer to a wire rack.
Notes
- Store in an airtight container for up to 2 days or keep in the fridge for up to a week.
- You can freeze muffins in a sealed container for up to 3 months. Reheat individually in the microwave or let thaw overnight in the fridge.
