Kodiak Pumpkin Muffins are a cozy, protein-packed fall fix. Easy one bowl baking with 7 simple ingredients, real pumpkin, a crunchy topping, and 7 grams of protein per muffin!
Why You’ll Love This Recipe
If you love pumpkin season, you’ll be hooked on this kodiak pumpkin muffin recipe after the first batch!
These kodiak cakes pumpkin muffins are inspired by my favorite kodiak cakes muffins with chocolate chips and kodiak banana muffins, but they’re perfect for cozy fall baking with a sneaky protein boost.
I love baking with Kodiak pancakes mix because it replaces flour and rising agents, which means fewer ingredients and less measuring, and no fussing with protein powder ratios or risking dry, dense muffins.
It always bakes up light and fluffy. I even use it for sausage pancake muffins when I want something savory.
Ingredients for Kodiak Pumpkin Muffins
- Pumpkin puree: It has to be the real pumpkin purée, not pumpkin pie filling.
- Milk: Any plant-based milk works, I like almond milk. Regular dairy milk is another option if you don’t mind a few extra calories, and it gives the muffins more protein and a softer texture.
- Liquid sweetener: To me, pure maple syrup screams fall, but honey works too. You could also try agave or brown rice syrup.
- Avocado oil: Keeps the muffins moist and gives them a true muffin texture. Olive oil, melted butter, or coconut oil will work too.
- Pumpkin pie spice: I love using my from-scratch pumpkin pie spice recipe for the best flavor, but store-bought works perfectly.
- Kodiak pancake mix: Replaces flour and rising agents while adding whole grains and protein. Just be sure to use the pancake mix, they have a few different products.
- Pumpkin seeds: I list 1/3 cup on the recipe card and split them between the batter and the topping for extra crunch and flavor. You can skip the ones on top if you prefer a smooth muffin top.
- Cooking spray: You’ll need a little to keep the muffins from sticking.
How to Make Kodiak Pumpkin Muffins
Here’s how to whip up these healthy muffins using just one bowl.
Preheat your oven to 375 F and line a muffin tin with parchment liners. Give them a quick spray so nothing sticks.
- Mix the wet ingredients: In a large mixing bowl, whisk together the pumpkin, milk, maple syrup, avocado oil, and pumpkin pie spice.
- Add the pancake mix: Stir in the kodiak mix until it’s all combined, then let it sit for a few minutes.
- Add some crunch: Toss in 1/4 cup of pumpkin seeds and give it a few stirs.
- Fill and top: Scoop the batter into the muffin cups and sprinkle the rest of the seeds on top of each muffin.
- Bake and cool: Bake for about 20 minutes, until a toothpick comes out clean. Let them sit for a few minutes, then enjoy!
Tips for Best Results
I only have 3 tips, these kodiak pumpkin muffins are so easy and delicious.
- Let batter rest: You want it to thicken a bit, it helps the muffins get light and fluffy.
- Batter consistency: The muffin batter will be a little more runny than your usual muffin mix. Thick enough to scoop but not so runny that the muffins lose their shape.
- Don’t over bake: Pull them out as soon as a toothpick comes out clean.
Variations
- Chocolate chip: Fold in 1/2 cup dark, semi-sweet or white chocolate chips for a sweeter muffin.
- Nutty: Add up to 1/2 cup chopped walnuts, pecans, or almonds for extra crunch.
- More spices: Boost the warm flavors with a pinch of cinnamon, nutmeg or ginger alongside the pumpkin pie spice.
- Cranberry or raisin: Mix in dried cranberries or raisins for a chewy breakfast muffin.
- Nut or fruit butter: Once cooled, drizzle almond butter, peanut butter, pumpkin butter or apple butter on top for a tasty, easy upgrade.
- Mini muffins: Use a mini muffin tin for bite-sized pumpkin protein muffins and reduce baking time to 12-15 minutes.
How to Store and Reheat
Store: Keep your protein pumpkin muffins in an airtight container at room temperature for a couple of days.
Freeze: Let them cool, then pop them in a container or freezer bag for up to 3 months.
Reheat: Microwave straight from the freezer for 30-45 seconds and enjoy.
More Kodiak Recipes
More Pumpkin Recipes to Try
- Healthy pumpkin chocolate chip muffins
- Pumpkin banana muffins
- Healthy pumpkin muffins
- Cottage cheese pumpkin bread
Kodiak Pumpkin Muffins
Equipment
Ingredients
- 1 cup pumpkin puree, not pumpkin pie filling
- 3/4 cup milk, I used almond milk
- 1/2 cup maple syrup or honey
- 2 tablespoons avocado oil
- 1 tablespoon pumpkin pie spice
- 2 1/4 cups Kodiak buttermilk pancake mix
- 1/3 cup pumpkin seeds, divided
- Cooking spray, I use Misto
Instructions
- Preheat oven to 375 F, line muffin tin with parchment paper liners and spray with cooking spray. Set aside.
- In a large bowl, add pumpkin puree, milk, maple syrup, avocado oil and pumpkin pie spice. Whisk well.
- Add Kodiak pancake mix, stir until combined and let sit for 5 minutes.
- Add 1/4 cup pumpkin seeds and give a few stirs to incorporate.
- Divide batter evenly between openings of a muffin pan and sprinkle with remaining 2 tablespoons of pumpkin seeds. Bake for 20 minutes or until puffy and toothpick inserted in the center comes out clean.
- Remove from the oven, cool for 5 minutes and enjoy.
Notes
- Store: Store in an airtight container for up to 2-3 days in a cool dark place.
- Freeze: Bake and cool. Transfer in an airtight container with a lid and freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dear Olena,
How do I get a print of a recipe? I always give my email.
I am disabled and require a printed copy. Help!
Kind regards, Lindy
Hi Lindy. There is a Print button in the recipe card. To get to recipe card, you can use Jump to Recipe button at the top of the post. Hope this helps.
Can I bake in a casserole dish instead of muffins.
Sure.