Kodiak Pumpkin Muffins

Name: Kodiak Pumpkin Muffins
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Ingredients: 3 cups Kodiak Power Cakes Flapjack & Waffle Mix; 15 ounces can of plain pumpkin; 1/4 cup chocolate chips; ½ cup plain Greek nonfat yogurt; ½ cup nonfat milk; ¼ cup Extra Virgin Olive Oil; ¼ cup brown sugar; 1 egg or 2 egg whites ((92 grams egg whites if using from a carton)); 1 tablespoon vanilla; 1 ½ teaspoon baking soda; ¾ teaspoon baking powder; 1 teaspoon Kosher salt; 1 tablespoon cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground cloves; ½ teaspoon ground ginger

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Healthy Kodiak pumpkin muffins with warm, aromatic spices AND chocolate chips?! Yes, please. But wait there’s more: This is a one bowl recipe! Nutritious, delicious, and easy. Hells to the yeah. These pumpkin muffins are the perfect trifecta.

Eight Kodiak pumpkin muffins in a white bowl with a tan napkin on a marble counter. Chocolate chips are sprinkled around and there is a small bowl of salt next to the bowl of muffins.

A Mediterranean for Life Delight

I am so exited to share this recipe with you! While these savory and sweet Kodiak pumpkin muffins are a delicious treat for fall, my family loves them so much we enjoy them year round. That’s right, next time you see me at the pool savoring a pumpkin muffin in the middle of summer, be jealous. Or maybe just ask me for a bite.

I used to love this pumpkin chocolate chip bread recipe. When I began following a Mediterranean pattern of eating, I needed a recipe that used whole grains, less sugar, and Extra Virgin Olive Oil rather than high saturated fat coconut oil. Kodiak Power Cakes Flapjack & Waffle Mix works great in this recipe. It is whole grain, protein rich, and just over $10 for a huge four and a half pound box at Costco.

This recipe reduces added sugar from 17 grams to six, uses all whole grains, and reduces the saturated fat from eight grams per muffin to just under one. And they are DELICIOUS!

An orange heart and Anna handwritten below it.

Instructions

Ingredients for muffin recipe in a white mixing bowl on a marble counter. A wooden spoon is resting on the bowl and muffin liners are on the counter by the bowl.

Prep your ingredients

Measure all of your ingredients into a mixing bowl or stand mixer.

A white bowl of muffin batter with a wooden spoon on a marble counter.

Stir it up

Stop when everything is incorporated. It's hard to mess this recipe up, but try to avoid over mixing.

A muffin baking pan filled with batter sitting on a counter. The bowl of batter is sitting to the left of the muffin pan.

Fill those muffin liners

I use a three tablespoon scoop. A ¼ cup measuring cup works well here too.

Baked muffin on a white plate with a linen napkin and fork.

Bake & Eat them up!

Bake 16 minutes at 350.

"Five stars! A plate full of yumminess!"

Kate, age 8

Substitutions

Eggs: you can make these muffins without eggs by using one flax egg. I do this all the time and my kids don't even notice. To prepare a flax egg, place 1 tablespoon (15 grams) ground flax into a bowl and add 3 tablespoons (45 milliliters) water. Stir and let rest for five minutes before adding to the recipe.

Chocolate chips: When making these for myself or as part of a grown up brunch I use a high quality dark chocolate bar and break it up into chip size pieces. My family prefers semi sweet chips, so that is what I typically use. If the amazing chocolate + pumpkin combination isn't for you just leave them out.

Equipment

Mixing bowl and wooden spoon or Kitchen Aid stand mixer
Three tablespoon cookie scoop or ¼ measuring cup
Measuring cups or food scale
Measuring spoons
If You Care large baking liners
Muffin tin

Storing your Kodiak Pumpkin Muffins

These muffins will stay fresh in an airtight container for 3-4 days.

You can also freeze them for up to three months. I like to pull them out of the freezer the evening before if they’re going to be breakfast. They’ll defrost in a couple of hours if you need them in a hurry.

FAQ

Can I double this recipe?

YES! We do this all the time. Sometimes it’s a triple. Seriously, we eat a TON of these.

What kind of pumpkin should I use?

You want good old plain canned pumpkin. Not pumpkin pie filling. If you aren't sure, check the ingredients. The only ingredient should be pumpkin, pumpkin.

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Pairing

These are my favorite dishes to serve with [this recipe]:

Fudgey Chocolate Brownies