Description
Fluffy, cinnamon-kissed pumpkin muffins made with Kodiak Power Cakes—great for breakfasts, snacks, or a sweet (but sensible) dessert.
Ingredients
Scale
- 2 cups Kodiak Power Cakes Buttermilk Flapjack Mix
- ¾ cup milk (dairy or your favorite plant milk)
- ¾ cup maple sugar* (or light brown sugar / granulated sugar)
- ¼ cup avocado oil (or any neutral oil)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Optional: a sprinkle of turbinado (raw) sugar for the tops
Instructions
- Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the Kodiak mix, milk, maple sugar, oil, pumpkin, egg, cinnamon, and vanilla until the batter looks uniform and smooth.
- Portion the batter evenly into the prepared muffin cups — about ¾ full each. If you like a crunchy top, dust each with a little turbinado sugar.
- Bake for about 16 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer to a rack to finish cooling.
Notes
- Don’t overmix. Stir until just combined—overworking thick batters makes muffins tough.
- Bake promptly. For best rise and texture, get the batter in the oven right after mixing.
- Flavor swaps: Fold in ½ cup chocolate chips, chopped walnuts, or pepitas before scooping for an easy tweak.
- Maple sugar note: This recipe uses maple sugar (dried, granulated maple syrup). It can be replaced 1:1 with brown or white sugar if you don’t have it on hand.
- Storage: Keep muffins in an airtight container at room temperature for 2–3 days or freeze individually for up to 3 months.
Nutrition
- Calories: 179kcal
- Sugar: 15g
- Sodium: 141mg
- Fat: 6g
- Saturated Fat: 1g
- Trans Fat: 0.002g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 17mg