These pumpkin protein muffins are as close as it gets to having your cake and eating it too. They are light, fluffy, and packed with white chocolate chips. Yet, each muffin has seven grams of protein and just 100 calories.
If you’ve grown accustomed to the simplicity of my recipes, you won’t be disappointed with these pumpkin protein muffin. With six ingredients and one bowl, you’ll have muffins baking in no time. Seriously, there’s muffin to ’em.
Ingredients for White Chocolate Pumpkin Protein Muffins
Beyond the two primary structural ingredients, I don’t think you’ll have many questions about ingredient modifications. I’ll briefly cover both below.
Kodiak Cakes Pumpkin Flax Pancake Mix
This ingredient might be a bit tricky to modify unless you’re using another flavor of Kodiak Cakes. Using the Buttermilk flavor and adding a bit of pumpkin pie spice would leave you with a similar finished product, as the Pumpkin Flax flavor isn’t terribly strong flavored.
If you don’t have access to Kodiak Cakes, you could try using a blend of all purpose flour, coconut flour, and baking powder. My birthday cake protein cupcakes would be a great example of this. I haven’t tested it, but I’d suggest using the same proportions of both flours and protein powder in the cupcake recipe for these pumpkin protein muffins.
And if you didn’t want to dive too deep into baking, my pumpkin banana bread protein muffins would be a great alternative.
To keep it simple, I’d pick up some Kodiak Cakes. This is the same mix I used for my 3-ingredient pumpkin pizza crust. So if you need another reason to pick up some Pumpkin Flax Kodiak Cakes, that should push you over the edge.
Protein Powder
I used the tried and true Dymatize 100% Whey in recipe testing. If you’re new to my recipes, that’s typically my go-to protein powder for baking and all protein recipes. I would also recommend PEScience Select Whey and Casein blend. I’m not affiliate with either company (or Kodiak Cakes), I just love the products.
If you wanted to use a different protein powder, you should be fine. I’ve found that larger batch recipes like these pumpkin protein muffins are more forgiving with any type of protein powder.
The only note I’d add here would be on batter consistency. If you go to transfer your muffin batter to the baking tin or cups and it’s runny, you may want to add more dry ingredients. The batter should be thick—pourable—but thick.
Speaking of baking cups, the silicone cups you see in the photo above are the best $5 I’ve spent in recent memory. Nothing sticks to them, and you can throw them in the dishwasher and reuse them. I’ve added them to my Amazon recommended tools and products list if you’re tired of peeling off stuck muffin/cupcake liners.
Okay, that’s all you need to know. Buy some Kodiak Cakes and get baking. If you make these pumpkin protein muffins, I want to see them. Snap a pic and tag me on Instagram @mason_woodruff or join my free Facebook group and share it with the gang.
White Chocolate Pumpkin Protein Muffins
Ingredients
- 1 1/4 C 132g Pumpkin Flax Kodiak Cakes Pancake Mix
- 2 scoops, 68g Protein Powder, vanilla
- 1 C 240g Canned Pumpkin
- 1/4 C 60mL Unsweetened Almond Milk
- 1 large Egg
- 1/4 C 56g White Chocolate Chips
Instructions
- Preheat oven to 350F and prepare a 12-muffin tin or place 12 silicone baking cups on a baking sheet.
- Mix all the ingredients except the chocolate chips in a large bowl.
- Fold 2 Tbsp (28g) of the chocolate chips into the batter.
- Spoon the batter into the muffin tin or baking cups, filling them about halfway.
- Add the remaining chocolate chips on top of the batter.
- Bake for 16-18 minutes or until a toothpick comes out clean.
Notes
- Each muffin has 3 Smart Points.
- If you don't have access to Pumpkin Flax Kodiak Cakes:
- If you use a different protein powder, pay attention to batter consistency. The batter should be thick, and you may need to add dry ingredients if the batter is too runny.
These are pretty amazing as is. I subbed dark chocolate for the pumpkin flax. Holy moly it totally satisfied my chocolate craving and I ate two to fill in those macros!
I made these muffins but subbed out the white chocolate with Lily’s sugar free dark chocolate chips! It definitely helped curve that pumpkin chocolate flavor I’ve been having & has just the right amount of sweet. I’ve been eating them with my morning FF yogurt all week & making another batch to take on a road trip.
I made these muffins but subbed out the white chocolate with Lily’s sugar free dark chocolate chips! It definitely helped curve that pumpkin chocolate flavor I’ve been having & has just the right amount of sweet. I’ve been eating them with my morning FF yogurt all week & making another batch to take on a road trip.
Hi. Can i substitute pancake mix with coconut flour?
You could try, but I’d be guessing on the amounts. Try this recipe instead (it uses almond flour): https://masonfit.com/low-carb-pumpkin-protein-muffins/
Made these with regular kodiak cakes mix as well as the pumpkin flax one and both turned out great! the white chocolate chips are so perfect in them!
Made these with regular kodiak cakes mix as well as the pumpkin flax one and both turned out great! the white chocolate chips are so perfect in them!
I have made these 7,000 times. Absolutely love them. Some times I’ll swap the whites chocolate chips for pumpkin seeds, pecans, chocolate chips, or I’ll put the SnickerDoodle topping on them. It is such a great protein snack that are great right out of the freezer and into the microwave.
Ok first of all my 4 yr old won’t stop eating these so that says a lot!! I used regular buttermilk kodiak pancake mix and added pumpkin pie spice and a splash of vanilla. These are probably the best tasting muffins I have made and will keep making them!! So glad I found this blog and Instagram profile to help me on my journey!!
These are sooooo good. I’m usually disappointed when I make high protein treats. The texture usually ruins it for me but these are the bomb. What a treat!!! thank you so much