Pumpkin Protein Muffins 🎃
AKA your new fall obsession that makes your house smell like Starbucks without the $7 latte.
Listen, I don’t know who decided pumpkin spice was only for October, but these muffins are year-round vibes. They’re fluffy, high-protein, kid-approved, and they won’t wreck your macros. Basically, you get cozy fall flavors and muscle-building fuel in one little wrapper.
Why You’ll Love Them:
They taste like dessert but act like meal prep.
You can eat them on the go (aka in the car while wrangling kids).
Protein-packed so you actually stay full.
No weird “chalky” protein texture here.
The Recipe:
Ingredients
1 can pumpkin purée (not pumpkin pie filling)
2 cups Kodiak Cakes Flapjack & Waffle Mix
1 cup whole milk
2 eggs
¼ cup maple syrup
1 tsp cinnamon
1 tbsp pumpkin pie spice
1 tsp vanilla extract
½ cup walnuts (optional, but they add a nice crunch)
Directions
Preheat oven to 350°F.
Mix all ingredients in a bowl. (No need to get fancy—just throw it all in.)
Scoop batter into a muffin pan (silicone pans = lifesaver).
Bake for 15–20 minutes, or until a knife comes out clean.
Let cool, then store in the fridge.
Macros (per muffin):
Protein: 11g
Carbs: 19g
Fat: 5g
Pro Tips:
Store in the fridge for up to 5 days, or freeze for later.
Warm one up and smear with almond butter = next-level fall snack.
Pair with coffee for main character pumpkin vibes.
If you want them sweeter, toss in some chocolate chips or a sprinkle of cinnamon sugar on top before baking.
~ Click here to download the Pumpkin Protein Muffin Recipe PDF ~
