Protein Pumpkin Muffins are a cozy fall breakfast treat made with Kodiak Flapjack Mix, delivering whole grains and extra protein. They’re tender, lightly sweet, and full of warm pumpkin-spice flavor—perfect for busy mornings or an after-school snack the whole family will enjoy.
I often make a batch of Kodiak Cake muffins for quick breakfasts and snacks, and this pumpkin version is my favorite for autumn. These muffins are not overly sweet and pair well with a pat of butter straight from the oven or a smear of almond butter when chilled.
I’ve baked these as both regular and mini muffins; mini muffins are great for lunchboxes and snacks while the full-size muffins work well for breakfast. The recipe below includes details for both sizes.
Why You’ll Love This Recipe
- Quick and Easy – ready in under 30 minutes from start to finish.
- Protein Packed – made with Kodiak Cake mix for whole grains and whey protein.
- Kid-Friendly – children love the flavor, making these a reliable breakfast or snack option.
- Big Batch – yields 24 regular muffins so you’ll have extras to freeze; stored well, they last up to 3 months in the freezer.
Ingredients
Kodiak Power Cakes Mix – the protein-packed flapjack mix that forms the base of these muffins.
Pumpkin Pie Spice – for warm, classic pumpkin flavor.
Pumpkin Puree – use canned pumpkin puree (not pumpkin pie filling) for moisture and texture.
Brown Sugar & Maple Syrup – add sweetness and depth.
Vanilla Extract – a touch of vanilla brightens the flavor.
Oil – neutral oils like avocado, canola, or olive oil work well; melted coconut oil or melted butter are fine too.
Milk – unsweetened almond milk or your preferred milk.
Egg – helps bind the batter.
Variations
Swap the puree – try butternut squash, acorn squash, or sweet potato puree in place of pumpkin.
Use individual spices – use 1 tsp cinnamon, ½ tsp ground ginger, ½ tsp nutmeg, and a pinch of cloves instead of pumpkin pie spice.
Oil alternatives – avocado oil, canola, melted coconut oil, or melted butter will all work.
Add-ins – fold in chocolate chips, chopped walnuts or pecans, cinnamon chips, or dried cranberries for variety.
Step by Step Instructions
Photo 1. In a large bowl, combine the pumpkin puree, milk, vanilla, maple syrup, brown sugar, egg, and oil.
Photo 2. Whisk until the mixture is smooth and well combined.
Photo 3. Add the Kodiak cake mix and fold until just combined. If using chocolate chips or other add-ins, fold them in gently.
Photo 4. Prepare two muffin pans with liners or oil. Divide the batter evenly and bake at 350°F (175°C) for 17–18 minutes for regular muffins, or 13–15 minutes for mini muffins. Bake until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Expert Tips
Storage – keep muffins in an airtight container at room temperature for 2–3 days, refrigerate for 4–5 days, or freeze for up to 3 months.
Serving ideas – enjoy plain, with butter, or topped with peanut butter, Greek yogurt, pumpkin butter, apple butter, cashew butter, or jam.
Don’t overmix – stir only until the dry ingredients are incorporated to keep the muffins light and tender.
Recipe FAQs
Yes. You can replace a portion of the flour mix with up to ½ cup protein powder, but avoid adding more than that to prevent a dry or chalky texture.
Yes. Use a gluten-free Kodiak or similar oat-based flapjack mix labeled gluten free to adapt the recipe.
Yes. Use a dairy-free Kodiak or plant-based flapjack mix and choose a plant milk like almond or oat milk.
Other Fall Muffin Recipes To Consider
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Maple Muffins
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Chocolate Chip Pumpkin Muffins
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Perfect Butternut Squash Muffins
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Apple Cider Donut Muffins
If you try this recipe, please leave a rating and a comment or share a photo—I love seeing your results!
Protein Pumpkin Muffins
Ingredients
- 15 ounce can pumpkin puree
- ¼ cup neutral-tasting oil you can use avocado oil, melted coconut oil, canola, or olive oil
- ½ cup maple syrup
- ⅓ cup brown sugar
- 1 large egg
- 1 ¼ cups milk I used unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 2 teaspoon pumpkin pie spice
- 20 ounce Kodiak cake mix about 4 cups
- ½ cup chocolate chips optional
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk together the pumpkin puree, oil, maple syrup, brown sugar, egg, milk, vanilla, and pumpkin pie spice until smooth.
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Fold in the Kodiak cake mix until just combined; avoid overmixing.
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Fold in chocolate chips if using.
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Divide the batter between two greased muffin pans and bake for 17–18 minutes, until a toothpick comes out clean. For mini muffins, bake 13–15 minutes.
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Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Serving Suggestions – these muffins are delicious plain or with butter; try them with nut butter, Greek yogurt, pumpkin or apple butter, or jam.
Nutrition
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Carbohydrates: 26g
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Protein: 6g