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These Kodiak pumpkin muffins are soft, fluffy, and filled with warm pumpkin spice flavor! Made with Kodiak Cakes mix and real pumpkin puree, they’re an easy fall breakfast or snack that comes together with simple ingredients. If you love pumpkin spice and want a delicious homemade muffin with a tender texture, these Kodiak Cakes pumpkin muffins are a must-try!
I love making these muffins when I’m craving something pumpkin spice but want a lighter muffin. Kodiak Cakes gives them a really nice light and fluffy texture, and they come together so easily. For even more delicious pumpkin muffins, don’t miss our classic healthy pumpkin spice muffins, pumpkin oat muffins, healthy pumpkin cream cheese muffins, and pumpkin chocolate chip muffins!
🔎 Quick Look: Kodiak Pumpkin Muffins
- ⏱️ Prep Time: 10 minutes
- ⏱️ Cook Time: 22-24 minutes
- 🕒 Total Time: ~30 minutes
- 🍽 Calories: ~93 kcal per muffin
- 👥 Servings: 12 muffins
- 💙 WW: 1 point per muffin if using a sugar-free sweetener
- 🥣 Key Ingredients: Kodiak Cakes, pumpkin puree, pumpkin pie spice, sweetener, almond milk, eggs
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy
Why You Will Love This Recipe
- Lighter Muffins: These muffins are a lighter option made with Kodiak Buttermilk Power Cakes.
- No Banana: There’s no banana in these muffins, just pumpkin puree and plenty of pumpkin spice flavor! They’re such a delicious fall treat!
- Soft and Fluffy Texture: I love using Kodiak Cakes in these muffins because it adds protein while keeping them soft and fluffy. I find that Kodiak Cakes gives these muffins a lighter and fluffier texture than traditional flour, which I love! For more recipes with Kodiak Cakes, don’t miss our easy pumpkin mug cake and sheet pan protein pancakes.
- Simple Ingredients: You only need a handful of simple ingredients to make these muffins, and they’re ready in about 30 minutes.
Key Ingredients
- Kodiak Cakes: The base of these delicious pumpkin muffins! For more Kodiak muffin recipes, try our banana chocolate chip Kodiak muffins and chocolate protein Kodiak muffins next!
- Pumpkin Pie Spice: Adds that warm, classic pumpkin spice flavor.
- Pumpkin Puree: Gives the muffins pumpkin flavor and keeps them soft and tender.
- Sweetener: Just the right amount to sweeten the muffins.
- Almond Milk: Helps bring the batter together and keeps the muffins light.
- Eggs: Help bind everything together and give the muffins structure.
Find the full list of ingredients and measurements in the recipe card below.
Substitutions & Variations
- Chocolate Chips: If you love chocolate in your pumpkin muffins, regular-sized or mini chocolate chips are so good in these! You can use regular or sugar-free chocolate chips.
- Nuts: Chopped walnuts or pecans are both delicious if you want to add a little crunch. I especially like pecans with the pumpkin spice flavor.
- Sweetener to Use: I tested these with sugar and a 1:1 sugar-free sweetener. Use whichever you prefer.
- Homemade Pumpkin Pie Spice: If you’re out of pumpkin pie spice, you can easily make your own. Mix 1¼ teaspoons cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. Or, for an even simpler swap, use 2 teaspoons of cinnamon or apple pie spice.
- Serving Ideas: These muffins are perfect on their own or with a spread on top. My favorites are sugar-free pumpkin butter, slow cooker apple butter, or almond butter.
How to Make Kodiak Pumpkin Muffins
- Add the Kodiak Cakes mix, baking powder, baking soda, pumpkin pie spice, and sweetener to a large bowl. Thoroughly mix these dry ingredients.
- In a separate medium bowl, whisk the eggs. Then, add the pumpkin puree, almond milk, and vanilla extract and whisk until combined.
- Pour the wet ingredients into the bowl with the dry ingredients a little at a time until fully combined. Make sure not to over-mix.
- Line a non-stick muffin pan with parchment muffin liners, or lightly spray with olive oil. Pour the batter into the muffin cups.
- Bake the muffins at 350°F for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Once done, let them slightly cool, then serve and enjoy!
Expert Tips
- Don’t Over-Mix: Mix the batter just until everything is combined. Over-mixing can make the muffins dense instead of light and fluffy.
- Check the Batter: If you’re using a sugar-free sweetener, keep an eye on the batter consistency. Some sugar-free sweeteners can absorb more liquid, so you may need to add a little extra almond milk if the batter seems too thick.
- Use Pumpkin Puree: Be sure to use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which can change the flavor and sweetness of the muffins.
- Use an Ice Cream Scoop: I like using a large ice cream scoop to divide the batter evenly between the muffin cups. It helps make sure the muffins are the same size so they bake evenly.
Storage Instructions
Store leftover Kodiak pumpkin muffins in an airtight container in the refrigerator for 3-4 days. Or, store them on the counter at room temperature in an airtight container for up to one day. These muffins also freeze well! Freeze them in a freezer-safe container for 1-2 months.
Kodiak Pumpkin Muffins FAQs
Can I Make Kodiak Muffins with Pumpkin Puree?
Yes! Pumpkin puree is perfect for making Kodiak pumpkin muffins. It adds pumpkin flavor while helping keep the muffins soft and tender.
More Kodiak Recipes to Try!
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Kodiak Pumpkin Muffins
Ingredients
- 1 ¾ cups Kodiak Cakes Buttermilk Power Cakes Mix
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 3/4 cup sugar or 1:1 sugar-free sweetener
- 2 eggs, whisked
- 1, 15-ounce can pumpkin puree
- 1/4 cup unsweetened almond milk or milk of choice
- 1 teaspoon vanilla extract
Instructions
- Add the Kodiak Cakes mix, baking powder, baking soda, pumpkin pie spice, and sweetener to a large bowl. Thoroughly mix these dry ingredients.
- In a separate medium bowl, whisk the eggs. Then, add the pumpkin puree, almond milk, and vanilla extract and whisk until combined.
- Pour the wet ingredients into the bowl with the dry ingredients a little at a time until fully combined. Make sure not to over-mix.
- Line a non-stick muffin pan with parchment muffin liners, or lightly spray with olive oil. Pour the batter into the muffin cups.
- Bake the muffins at 350°F for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Once done, let them slightly cool, then serve and enjoy!
Video
Notes
- Homemade Pumpkin Pie Spice: If you’re out of pumpkin pie spice, you can easily make your own. Mix 1¼ teaspoons cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. Or, for an even simpler swap, use 2 teaspoons of cinnamon or apple pie spice.
- Check the Batter: If you’re using a sugar-free sweetener, keep an eye on the batter consistency. Some sugar-free sweeteners can absorb more liquid, so you may need to add a little extra almond milk if the batter seems too thick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
