Pumpkin Protein Muffins

5 from 13 votes

These pumpkin protein muffins are on repeat all fall for us. They're everything you love about traditional pumpkin muffins, with a bit more protein thanks to the addition of Kodiak Cakes mix and protein powder. They're easy to make and the perfect breakfast or snack to have on hand, especially during the fall months.

Prep Time10

Cook Time20

Total Time30

Course: Snack

Cuisine: American

Servings: muffins

Calories: 194kcal

Author: Olivia & Annie

Ingredients

1 can pumpkin puree (15 oz) (different than pumpkin pie filling, it should only have one ingredient- pumpkin!)
2 eggs
½ cup pure maple syrup
⅓ cup melted coconut oil, cooled (or avocado oil)
1 teaspoon vanilla extract
1 ⅓ cups Kodiak Cakes Mix (do not pack into the measuring cup)
⅓ cup vanilla protein powder
1 teaspoon baking powder
½ teaspoon kosher salt
1 tablespoon pumpkin pie spice
½ - ¾ cup chocolate chips

Instructions

Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, add the pumpkin purée, eggs, maple syrup, melted coconut oil, and vanilla extract. Whisk together until smooth.
In a separate bowl, combine the Kodiak Cakes Mix, vanilla protein powder, baking powder, salt, and pumpkin pie spice. Mix together until combined.
Add the dry ingredients to the wet ingredients. Mix together until smooth. Don’t over mix! Add the chocolate chips and stir.
Line a muffin pan with muffin liners and spray the liners lightly with non-stick spray. Fill the muffin tins with muffin batter until ¾ of the way full. Bake the muffins for 18-23 minutes, or until a toothpick poked into the center of the muffins comes out clean.

Notes

If you don't have protein powder on hand or would prefer to omit it all together, you can replace the ¼ cup of protein powder with an additional ¼ cup of Kodiak Cakes mix.
Do not pack the Kodiak Cakes mix into the measuring cups. This will result in dry muffins.
We like to make the muffins with these liners* for a bigger muffin. However, you can still use regular muffin liners and fill them about ¾ of the way full—they will just be a little smaller and make closer to 15 muffins. Please note that the nutrition information will also change with a regular muffin liner and each muffin will contain about 5-6 g of protein instead of 7.5 g.
We prefer to keep the pumpkin muffins in an air-tight container in the fridge for up to 5 days. We also prefer to let them come to room temperature before serving. You can also store them in an air-tight container in the freezer for up to 3 months. Let them thaw before eating.
For a dairy-free option, use the plant-based Kodiak Cakes mix and Vegan protein powder.

Nutrition