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Easy Protein Pumpkin Muffins Recipe

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4.7 from 136 reviews

Delicious and easy-to-make protein pumpkin muffins that combine the wholesome goodness of Kodiak Power Cakes with the rich flavors of pumpkin and warm spices. Perfect for a nutritious breakfast or a satisfying snack, these muffins are moist, flavorful, and packed with protein to keep you energized throughout the day.

Ingredients

Dry Ingredients

  • 2 cups Kodiak Power Cakes Buttermilk Flapjack Mix
  • 3/4 cup granulated maple sugar (can substitute with light brown sugar or regular sugar)
  • 1 tsp cinnamon

Wet Ingredients

  • 3/4 cup milk
  • 1/4 cup avocado oil
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract

Optional

  • Raw turbinado cane sugar for sprinkling on top before baking

Instructions

  1. Preheat the oven: Set your oven to 350 degrees Fahrenheit and allow it to fully preheat to ensure even baking for the muffins.
  2. Prepare muffin pan: Line a 12-cup muffin pan with cupcake liners to prevent sticking and make for easy removal.
  3. Mix ingredients: In a large mixing bowl, whisk together the Kodiak Power Cakes mix, granulated maple sugar, cinnamon, milk, avocado oil, pumpkin puree, egg, and vanilla extract until the batter is smooth and well combined.
  4. Fill muffin cups: Divide the batter evenly among the 12 cupcake liners in the muffin pan.
  5. Add topping: If desired, sprinkle a little raw turbinado cane sugar on top of each muffin to add a sweet, crunchy texture once baked.
  6. Bake: Place the muffin pan in the preheated oven and bake for approximately 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool and serve: Remove muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

  • Maple sugar adds a unique flavor, but you can substitute with light brown or regular granulated sugar if unavailable.
  • Avocado oil is used for its mild flavor and healthy fats, but can be replaced with another neutral oil like canola or vegetable oil.
  • The muffins freeze well; store cooled muffins in an airtight container or freezer bag for up to 2 months.
  • Using cupcake liners is recommended for easy cleanup and presentation, but you can grease the muffin tin instead if preferred.
  • To make the muffins vegan, substitute the egg with a flax egg and use plant-based milk.

Find it online: https://dishesbydaisy.com/easy-protein-pumpkin-muffins-recipe/