Why Make This Recipe
High Protein Pumpkin Muffins are a delicious and nourishing treat that combines the warm flavors of fall with a healthy twist. They’re packed with protein thanks to the Greek yogurt and Kodiak pancake mix, making them perfect for breakfast or a snack. Not only do they taste great, but they also help keep you full, providing energy for your day.
How to Make High Protein Pumpkin Muffins
Ingredients:
- 1 cup Kodiak pancake mix
- 1 cup canned pumpkin puree
- 1/2 cup Greek yogurt
- 1/4 cup honey or maple syrup
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: chocolate chips or nuts
Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the pancake mix, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, mix the pumpkin puree, Greek yogurt, honey (or syrup), and eggs until well combined.
- Slowly add the wet ingredients to the dry ingredients and mix until just combined. If desired, fold in chocolate chips or nuts.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or store them for meal prep.
How to Serve High Protein Pumpkin Muffins
Serve these muffins warm with a spread of butter or cream cheese for added flavor. They also pair well with a cup of coffee or tea. You can enjoy them as a quick breakfast, a mid-morning snack, or even as an afternoon treat to keep your energy up.
How to Store High Protein Pumpkin Muffins
Store your muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week. For even longer storage, freeze them in a freezer-safe bag or container for up to three months. Thaw them overnight in the fridge before enjoying.
Tips to Make High Protein Pumpkin Muffins
- For an extra boost of flavor, add a sprinkle of chopped nuts or chocolate chips on top before baking.
- Make sure to measure your pumpkin puree correctly for the best texture.
- You can adjust the sweetness by adding more or less honey or syrup based on your preference.
Variation
Feel free to experiment with spices! You can add a pinch of ginger or cloves for a different flavor profile. You could also substitute the honey or maple syrup with a sugar-free sweetener if you’re looking to reduce sugar intake.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to roast and puree it until smooth before using it in the recipe.
2. Are these muffins gluten-free?
The Kodiak pancake mix contains whole wheat flour, which is not gluten-free. However, you can substitute a gluten-free pancake mix to make them gluten-free.
3. Can I make these muffins vegan?
To make this recipe vegan, you can replace the eggs with flax eggs and use a plant-based yogurt and sweetener.
High Protein Pumpkin Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the pancake mix, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, mix the pumpkin puree, Greek yogurt, honey (or syrup), and eggs until well combined.
- Slowly add the wet ingredients to the dry ingredients and mix until just combined.
- If desired, fold in chocolate chips or nuts.
- Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack.