A Fall Treat – Pumpkin Muffin Recipe
Are you looking for another great option for a quick, but healthy breakfast or mid-day pick-me-up? I’ve been testing out recipes in the kitchen, looking for new and yummy non-cereal options for my kids for breakfast. We all know that a protein filled breakfast is the best way to start your morning. It provides your body with the nutrients it needs to get and keep moving throughout the day. But some mornings we just don’t have time to make a big hot breakfast, so I like to have healthy options that I can pull out of the freezer quickly and warm up.
In my quest for delicious breakfast options, I came across Kodiak Cakes Mix. It says on the box that it’s a pancake mix, but they also have a recipe for muffins. My kids LOVE pancakes, but since so many traditional mixes are loaded with unhealthy ingredients, I was excited to find a better choice. Kodiak Cakes Mix is protein packed, 100% whole grains and is non-GMO. Not only does the Kodiak Cakes Mix make great pancakes and waffles, but you can also make delicious muffins as well! Check out the recipe for the Pumpkin Muffins I made for breakfast this morning. I adapted the muffin recipe on the back of the box to make our pumpkin muffins. My kids already told me not to bother to freeze the rest of the batch, they want them again for breakfast tomorrow!
FYI…I purchased the regular Kodiak Cakes Mix at Costco, but I’ve also seen it at Target and Meijer, and of course you can order it online at Amazon, and if you have a Peanut Butter Lover, they have a Peanut Butter variety on Amazon which I haven’t seen in the stores!
|A Fall Treat - Pumpkin Muffin Recipe|| |
- 2 cups Kodiak Cake Mix
- 1 egg
- 1 cup milk of your choice (I use Cashew Milk)
- 1 can of pumpkin
- ½ cup of plain, fat free greek yogurt
- 1.5 tsp vanilla
- 1-2 TBS Pure Maple Syrup
- 1 TBS (or more to taste) cinnamon
- 2 TBS Brown Sugar
- Chocolate chips or nuts (optional)
- Preheat the oven to 375. Mix all of the ingredients in a large bowl and pour into muffin tins. This would also work well in a loaf pan. Bake at 375 for 15 - 20 minutes - until a tester comes out clean. They are great right out of the oven or they will stay good for 4-5 days in the refrigerator. This recipe also freezes really well.