Why Make This Recipe
High Protein Pumpkin Muffins are a wonderful choice for anyone looking to enjoy a healthy snack or breakfast option. These muffins are packed with protein thanks to the Kodiak pancake mix, making them a great way to fuel your day. They are not only nutritious but also delicious, offering a warm, spiced flavor that is perfect for fall or any time of year. Plus, they are easy to make and use ingredients that are often found in your kitchen.
How to Make High Protein Pumpkin Muffins
Ingredients :
- 1 cup Kodiak pancake mix
- 1 cup canned pumpkin
- 1/3 cup milk
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions :
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix together the Kodiak pancake mix, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin, milk, honey (or maple syrup), and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack. Enjoy warm or store in an airtight container for later!
How to Serve High Protein Pumpkin Muffins
These muffins are great on their own, but you can also serve them with a spread of butter or your favorite nut butter for extra flavor. They pair well with a cup of coffee or tea for breakfast or an afternoon snack. You can even serve them at a gathering for a healthy treat that everyone will love.
How to Store High Protein Pumpkin Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just make sure to wrap them well in plastic wrap or store them in a freezer-safe container. They can be frozen for up to 3 months.
Tips to Make High Protein Pumpkin Muffins
- Make sure to measure your ingredients accurately for the best results.
- You can add chocolate chips or nuts for extra texture and flavor.
- If you prefer a sweeter muffin, adjust the amount of honey or maple syrup to your liking.
- Keep an eye on the baking time, as ovens can vary. Check your muffins a couple of minutes before the suggested baking time.
Variation
You can easily turn these muffins into a banana pumpkin version by substituting half of the pumpkin with mashed ripe bananas. This will give them a different flavor profile while still keeping them delicious and nutritious.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it is well-cooked and blended until smooth.
Can I make these muffins gluten-free?
Yes, you can use a gluten-free pancake mix in place of the Kodiak pancake mix.
How long do these muffins last?
They will last about 3 days at room temperature in an airtight container or up to 3 months in the freezer.
High Protein Pumpkin Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix together the Kodiak pancake mix, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin, milk, honey (or maple syrup), and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack.