Welcome the Flavors of Easy Protein Pumpkin Muffins Recipe

If you’re looking for a cozy, nutritious snack that fills your kitchen with warm autumnal aromas, you’ll love this Easy Protein Pumpkin Muffins Recipe. It’s the kind of recipe I turn to when I want something wholesome yet quick—perfect for busy mornings or afternoon treats that everyone in the family will enjoy. The pumpkin puree brings a lovely moistness and vibrant color, while the Buttermilk Flapjack Mix adds a hearty protein boost.

I love how these muffins capture that golden crisp top sprinkled with a bit of turbinado sugar—it gives just the right bubbly crunch on every bite. Whether served with a steaming cup of coffee or packed for school lunches, these muffins are a cozy crowd-pleaser that you’ll find yourself making again and again.

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Daisy’s Top Tips

Flavor Builder: I like to add a pinch of nutmeg or ginger with the cinnamon for a spiced-up fall vibe.
Texture Magic: For extra moist muffins, swirl in a spoonful of Greek yogurt before baking.
Budget Friendly: Use regular sugar if maple sugar isn’t handy—the flavor will still shine!
Time Saver: Whisk all dry ingredients together first, then add wet for quicker mixing.

Market Basket & Pantry Picks

The image shows a dark metal muffin tray filled with eleven raw cupcake batters, each in beige paper liners. The batter is light brown with specks of darker ingredients, giving a slightly rough texture. Each muffin cup is about three-quarters full, with the batter unevenly spread and showing soft peaks and swirls. There is a light sprinkling of a finer brown powder, likely cinnamon or nutmeg, on the tops of the batter. The background where the tray is placed is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Choosing the right ingredients makes all the difference. I recommend grabbing quality canned pumpkin puree—avoid pumpkin pie filling since it contains added spices and sugar. The Kodiak Power Cakes Buttermilk Flapjack Mix is my go-to for that protein punch and beautiful fluffiness. Maple sugar is a lovely touch but feel free to substitute with brown or regular sugar depending on what you have on hand.

Kodiak Power Cakes Buttermilk Flapjack Mix (2 cups): Fuels the muffins with protein and a tender crumb.
Milk (3/4 cup): Helps bind the batter to just the right consistency.
Granulated maple sugar (3/4 cup): Adds a subtle caramel note; light brown or white sugar works too.
Avocado oil (1/4 cup): Keeps muffins moist without overpowering flavor.
Canned pumpkin puree (1 cup): The star ingredient bringing natural sweetness and vibrant color.
Large egg (1): Adds structure and richness.
Cinnamon (1 tsp): The quintessential spice that complements pumpkin beautifully.
Vanilla extract (1 tsp): Enhances all the flavors.
Optional raw turbinado cane sugar: For a crunchy, bubbly topping.

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Smart Shopping Ideas

Look for pumpkin puree labeled 100% pure pumpkin, often found in the baking aisle. If you can, grab organic sugar and oils to keep flavors pure and fresh. When picking your flapjack mix, I recommend checking the label for added protein and low sugar content to keep these muffins a healthy, energy-packed treat. And don’t worry if you need to swap ingredients—this recipe is forgiving and still delicious!

Cook Easy Protein Pumpkin Muffins Recipe Step by Step

This Easy Protein Pumpkin Muffins Recipe is as fun as it is fast. Let’s get those ovens going and make magic happen with simple steps and vibrant flavors that your kitchen will love.

Preheat & Prepare: Set your oven to 350°F. Line a 12-cup muffin pan with cupcake liners to keep cleanup a breeze.
Create Your Batter: Whisk together Kodiak Power Cakes mix, milk, maple sugar, avocado oil, pumpkin puree, egg, cinnamon, and vanilla extract in a big bowl until the texture is smooth and inviting—a silky batter is key here!
Fill Muffin Cups: Evenly spoon the batter into liners, about 2/3 full. The bubbling tops will thank you!
Add Crunchy Topping (optional): Sprinkle a small pinch of raw turbinado cane sugar over each muffin to get that beautiful golden crisp finish.
Bake & Test: Slide the tray into the oven and bake for 16 minutes. Use a toothpick to test—when it comes out clean, your muffins are perfectly baked.
Cool Before Enjoying: Let your muffins rest for a few minutes on a wire rack so they settle into their fluffy, protein-packed goodness.

Serving the Dish with Flair

A group of golden brown muffins with a slightly rough, textured top surface sits on a metal cooling rack. Each muffin has a paper cup liner with visible ridges that hold the soft, slightly cracked muffin body. The muffins are arranged in rows, with some closer to the camera showing detailed crumbly tops and others blurred in the background. The setting includes a white marbled textured surface underneath and a soft white cloth in the back. Photo taken with an iphone --ar 4:5 --v 7

Once these Easy Protein Pumpkin Muffins are baked, they’re ready to brighten up your table! I like to serve them warm alongside a creamy latte or herbal tea. These muffins are perfect for breakfast on the go, a satisfying snack after school, or paired with soup for a cozy fall dinner. The golden crisp tops make for a nice rustic presentation that’s both inviting and homey.

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Serve It Up Right

Perfect Pairings: Try these muffins with a warm chai latte or a fresh apple cider for cozy fall vibes.
Plating Magic: Stack muffins on a rustic wooden board or serve in a basket lined with parchment paper for casual charm.
Leftover Love: Store in an airtight container at room temp for 2 days or freeze individually for quick mornings.
Occasion Twist: Dress them up with a drizzle of maple glaze or a sprinkle of chopped pecans for festive gatherings.

Fun Variations with Easy Protein Pumpkin Muffins Recipe

Add 1/2 cup chopped walnuts or pecans for a satisfying crunch.
Mix in dark chocolate chips for a sweet surprise in every bite.
Stir 1/4 cup dried cranberries or raisins to add bursts of tartness.
Swirl in a bit of cream cheese before baking for a luscious twist.
Sprinkle pumpkin pie spice instead of cinnamon for a more complex aroma.
Top with chopped fresh herbs like rosemary for an adventurous flavor contrast.

Make-Ahead & Storage Tips

Refrigerate: Store muffins in an airtight container in the fridge for up to 5 days to keep them fresh and tasty.
Freeze: Wrap muffins individually in plastic wrap then place in a freezer bag. Freeze up to 3 months for easy thaw-and-go breakfasts.
Reheat: Warm frozen or refrigerated muffins in the oven at 300°F for 5–7 minutes, or pop them in the microwave for about 20 seconds to revive that fresh-baked softness.