Protein Pumpkin Muffins

🧂 Ingredients

• 2 cups Kodiak Cakes Buttermilk Flapjack and Waffle Mix
• 1 cup Canned pumpkin puree
• 2 large Eggs
• 1/2 cup Milk
• 1/3 cup Brown sugar

  optional for sweetness
• 1/4 cup Greek yogurt
• 1 tsp Pumpkin pie spice
• 1 tsp Cinnamon
• 1/2 tsp Baking powder
• 1 tsp Vanilla extract
• 1/2 cup Dark chocolate chips

  optional mix in

Instructions

• 1 Preheat Oven: Set the oven to 350°F (175°C) and prep your muffin tin with liners
  or cooking spray.
• 2 Mix Dry Ingredients: Combine Kodiak Cakes mix, spices, and baking powder in a
  large bowl.
• 3 Combine Wet Ingredients: In another bowl, whisk together pumpkin puree, eggs,
  milk, brown sugar (if using), Greek yogurt, and vanilla extract.
• 4 Combine Wet and Dry: Slowly mix the wet ingredients into the dry mixture, being
  careful not to over mix.
• 5 Add Mix-Ins: Fold in dark chocolate chips, nuts, or any optional toppings.
• 6 Portion Batter: Spray muffin tin with oil or fill with muffin liners. Fill
  muffin cups 3/4 full. I like to use a cookie scoop for more of a standardized
  scoop.
• 7 Bake: Bake at 350 degrees F for 18–22 minutes, or until a toothpick comes out
  clean.
• 8 Cool: Let muffins cool for 5 minutes in the tin, then transfer to a wire rack.

Nutrition Info