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Easy Protein Pumpkin Muffins Recipe

Easy Protein Pumpkin Muffins Recipe
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★★★★★

5 from 7 reviews

These Easy Protein Pumpkin Muffins are a deliciously moist and tender snack packed with protein and warm fall flavors. Made with Kodiak Power Cakes Buttermilk Flapjack Mix, canned pumpkin puree, and aromatic spices like cinnamon and vanilla, these muffins are perfect for a healthy breakfast or an anytime treat. Optional turbinado sugar adds a delightful crunch on top. Simple to prepare and bake, they deliver a balanced blend of nutrients while satisfying your sweet tooth.

Ingredients

Scale

Main Ingredients

  • 2 cups Kodiak Power Cakes Buttermilk Flapjack Mix
  • 3/4 cup milk
  • 3/4 cup granulated maple sugar (can substitute with light brown sugar or regular granulated sugar)
  • 1/4 cup avocado oil
  • 1 cup canned pumpkin puree (15 oz can recommended, measure 1 cup)
  • 1 large egg
  • 1 tsp ground cinnamon
  • 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 (175 degrees Celsius) and prepare your muffin pan by placing 12 cupcake liners inside.
  2. Mix the batter: In a large mixing bowl, whisk together the Kodiak Power Cakes mix, milk, granulated maple sugar, avocado oil, pumpkin puree, egg, cinnamon, and vanilla extract until the mixture is smooth and well combined. Avoid overmixing to keep the muffins tender.
  3. Fill the muffin cups: Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
  4. Add topping (optional): Sprinkle the tops of the muffin batter with a little raw turbinado cane sugar to add a subtle crunch and extra sweetness.
  5. Bake the muffins: 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.
  6. Cool and serve: Once baked, remove the 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

  • Don’t overmix the batter; once the wet ingredients are combined with the flapjack mix, pour immediately into the muffin pan to ensure a fluffy texture.
  • For best results, do not let the batter sit before baking — this helps achieve a moist and tender crumb.
  • You can add 1/2 cup of chocolate chips or chopped walnuts to the batter for a delicious variation.
  • This recipe calls for maple sugar, NOT maple syrup. Maple sugar is crystallized maple syrup and acts as a 1:1 substitute for granulated sugar. Using maple syrup will make the batter too wet and inhibit proper baking.
  • Use canned pumpkin puree, preferably from a 15 oz can, measured to 1 cup for consistent texture and moisture.

Nutrition

Keywords: protein pumpkin muffins, easy pumpkin muffins, healthy muffins, pumpkin recipe, Kodiak flapjack mix recipe, protein-packed muffins, fall recipe, breakfast muffins

Find it online: https://messykitchenmagic.com/easy-protein-pumpkin-muffins-recipe-2/