Description
Warm, spiced, and naturally sweet, these Greek Yogurt Kodiak Pumpkin Muffins are packed with protein, moisture, and fall flavor. Made with Kodiak Cakes mix, pumpkin purée, and Greek yogurt, they’re perfect for breakfast or snacks.
Ingredients
Units
Scale
- 2 cups Kodiak Buttermilk Flapjack Mix
- 1 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp salt
- 1 ripe banana (mashed)
- 1 cup pumpkin purée
- 1/3 cup plain Greek yogurt
- 2 tsp pure vanilla extract
- 2 eggs
- 1/2 cup honey
- 1/4 cup avocado oil (or mild oil)
- Brown sugar (optional for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with liners or grease it.
- In a large bowl, whisk together Kodiak mix, cinnamon, pumpkin pie spice, baking powder, and salt.
- In another bowl, mash banana, then whisk in pumpkin, yogurt, vanilla, eggs, honey, and oil until smooth.
- Combine wet and dry ingredients. Stir gently until just combined—don’t overmix.
- Divide batter evenly into muffin cups. Sprinkle brown sugar on top, if using.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Use a ripe banana with brown spots for the best flavor.
- Greek yogurt adds moisture and protein use full-fat for richness or low-fat to lighten it.
- Optional brown sugar topping gives a caramelized crunch.
Nutrition
- Calories: 175
