Kodiak Pumpkin Muffins
If You’re Craving Something September-ish (or Just Want Muffins Without Guilt)…
Okay, so here’s the skinny: wire racks are piling up on my counter and my kitchen smells like a pumpkin patch collided with a bakery—again. It always happens this time of year, you know? I swear, my cousin once called me ‘the muffin whisperer’ (though in fairness, she was mid-muffin with her mouth full). Anyway, these Kodiak Pumpkin Muffins have snuck their way into too many Sunday mornings at my house, and every batch totally vanishes. Like, poof, gone. I’m not going to lie, half the time it’s just me eating them one after another—”taste testing,” but don’t tell anyone.
Why You’ll Love These Little Pumpkin Things
I make these whenever I need breakfast to feel halfway healthy but still cozy. My daughter—she’s a picky one—actually asks for these, which is miraculous (she wouldn’t touch zucchini muffins with a ten-foot pole, so that’s saying something). My family goes nuts because, well, they’re soft but not too sweet, and I don’t have to stand at the stove flipping pancakes all morning like some short-order cook. And, full disclosure, I’ve had plenty of disasters with overcomplicated pumpkin bakes, but this? This is the one that never lets me down, even when I accidentally mix up teaspoons and tablespoons (which I did… once. It was very cinnamon-y). Oh, and you get that smug satisfaction from using Kodiak mix instead of just white flour. Like, look at me! Protein!
What You’ll Need (With My Chaos Substitutions)
- 1 1/2 cups Kodiak Cakes Power Cakes Mix
(Honestly, any flavor works, but the “Buttermilk” or “Pumpkin Flax” is great. Grandma Audrey always swears by the classic, but let’s not get precious.) - 1 cup canned pumpkin purée (NOT the pie filling—though, actually, if you only have pie filling, cut the sugar a bit and it’ll fly, promise)
- 2 eggs (or 1 egg plus 2 egg whites if you’re on that protein trip)
- 1/3 cup maple syrup (or honey, but I think syrup works better… also, brown sugar, if you’re really in a pinch)
- 1/2 cup plain or vanilla Greek yogurt (Sometimes I just use regular yogurt, or even sour cream—don’t overthink it.)
- 1/4 cup milk of your choice (I usually use oat or 2% because that’s what’s knocking around in my fridge)
- 2 tsp pumpkin pie spice (or a mashup: 1 tsp cinnamon, 1/2 tsp nutmeg, some ginger. Add more if you like that “fall up your nose” vibe.)
- 1 tsp vanilla extract (unless you forget, in which case, eh…still works)
- 1/2 tsp baking soda (I don’t always add this, but it makes ’em poofier)
- 1/2 cup chocolate chips, walnuts, or pecans (optional, but what’s life without a handful of chocolate, honestly?)
How I Cobbled Together a Muffin—Step-By-Step
- Preheat your oven to 350°F (about 175°C, unless your oven runs hot, in which case, turn it down a smidge).
- Liner or not: plop paper liners in a 12-cup muffin tin, or just grease ’em well. I have, more than once, just used oil spray and hoped for the best.
- In a big mixing bowl (the one with all the scratches), whisk together pumpkin purée, eggs, yogurt, milk, syrup, and vanilla. This is where I usually sneak a little taste—don’t judge; it’s how I live dangerously.
- Dump in the Kodiak mix, pumpkin spice, and baking soda. Mix until just combined—don’t pound the heck out of it; you want it kind of lumpy. If adding chocolate chips or nuts, stir those in now.
- Spoon (or glop) the batter into the muffin tin. Fill them almost to the top, honestly. More batter = bigger muffin tops, and we all know that’s the best part.
- Bake for 18–22 minutes. Start at 18, then check with a toothpick (if it comes out clean, they’re done—though sometimes chocolate can fool you, so poke a few spots).
- Let cool in the pan for maybe 5 minutes. Then I try to wait until they’re “fully” cool, but when they smell this good…I usually burn my tongue. Proceed at your own risk.
Some Real Life Notes (Messy Discoveries)
- If you forget the baking soda, the muffins will just be shorter. Still tasty.
- Yogurt can make things extra moist (sometimes almost gooey if you really load it in—ask me how I know).
- I’ve tried mixing all the wet and dry ingredients in just one bowl. Actually, I find it works better if you do the wet first, dry after—less clumping.
- Oddly enough, leftovers taste even better the next day—when I can hide some, anyway.
When I Tried a Few Tweaks (And One Flop)
- Scooped in pumpkin seeds on top once—awesome crunch.
- Tried making them dairy-free with almond yogurt and, well, they were fine. Not my favorite, but palatable if you’re dairy-averse.
- I once swapped out the pumpkin for mashed banana…let’s just say, not everything pumpkin-shaped is pumpkin-flavored. Wouldn’t recommend.
Do You Need Fancy Equipment? Eh…
You can use a classic 12-hole muffin tin, but I’ve used mini tins or even a cake pan in a pinch (just slice like coffee cake). If you don’t have a silicone spatula, a regular spoon works fine (though you might curse a bit trying to scrape the batter out; I always do). I even found out from Serious Eats which muffin pans are apparently top-tier, though I’m still using my old dented one.
On Keeping ‘Em Fresh (or, Try Hiding a Few)
The official line is: store these Kodiak Pumpkin Muffins in an airtight container at room temp for up to three days, or in the fridge for five. But honestly, in my house they rarely last more than a day—and I’m not exaggerating. You can freeze them, wrapped up snug, for a month, but reheating almost always ends in somebody eating them stone-cold from the freezer anyway. Maybe that’s just us?
How I Serve ‘Em (Traditions Optional)
I like these best with a big old mug of strong coffee, but my son always insists on dunking his in hot chocolate (to each their own). Occasionally I’ll slice one in half and slather it in almond butter—messy but top-notch. Oh, and sometimes, just sometimes, we have them warm with a drizzle of real maple syrup on top like little breakfast cupcakes. It’s the weekend treat I pretend is healthy.
Stuff I Wish I Knew Sooner (Pro-ish Tips)
- I once tried to rush the cooling step—muffins collapsed. Oops. Better to just wait, maybe do the dishes (or scroll on your phone, let’s be real).
- Be careful not to over-mix. I used to think smooth batter was good—turns out, lumpy is what you want here.
- If you want mega-muffin tops, fill those tins to the brim. Scary, but worth it.
Real Questions I’ve Actually Been Asked…
- Can you make this with non-Kodiak pancake mix?
Sure! But you won’t get the same protein kick. Still tasty though—I’ve done it; nobody noticed. - How do you prevent muffins from sticking?
I wish I knew a magic trick; mostly, I just use spray or parchment liners. Some days it works, some days…well, you eat them out of the tin with a fork, right? - Can I add more pumpkin?
Yeah, but just a bit. Too much and it gets dense and almost rubbery. Not the good kind of squishy. - Do they freeze well?
Pretty well, honestly. Pop in the toaster oven to revive them, though sometimes they dry out a smidge if you leave ’em too long. Can’t win ’em all! - What if I don’t have pumpkin pie spice?
All good; just shake in some cinnamon, nutmeg, and a bit of ginger or cloves. It’ll taste great, I promise.
P.S., if you love easy muffin recipes, my friend Jamie has a wild list of 13 other wonderful muffin ideas that are worth a peek (just don’t blame me if you end up with a muffin mountain in your kitchen).
If you give these Kodiak Pumpkin Muffins a go, let me know how it goes—or don’t, but I hope you find yourself grinning with a warm muffin in your hand, like I do. Happy baking!
Ingredients
- 2 cups Kodiak Cakes Power Cakes Flapjack & Waffle Mix
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/3 cup maple syrup or honey
- 1/4 cup coconut oil or melted butter
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease.
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2In a large bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, coconut oil, and vanilla extract until smooth.
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3Add the Kodiak Cakes mix, pumpkin pie spice, baking powder, and salt. Stir gently until just combined; do not overmix.
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4Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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5Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
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6Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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