Greek Yogurt Kodiak Pumpkin Muffins

Pumpkin season always gets me excited about baking again. There’s something about that first cool morning that makes me want to fill my kitchen with the smell of cinnamon and nutmeg. But I don’t always have time to make muffins from scratch, especially on busy school mornings.

That’s where Kodiak Cake mix comes to the rescue. I can whip up a batch of these pumpkin muffins in no time, and they’re packed with protein to keep my kids full until lunch. The best part? I can make them the night before and grab them on our way out the door.

Whether you’re meal prepping for the week or just want something cozy for breakfast, these muffins hit the spot. They taste like fall in every bite, but without all the fuss of measuring out a dozen different ingredients.

What Kind of Pumpkin Puree Should I Use?

For these muffins, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off the balance of flavors in your muffins. Look for cans labeled “100% pure pumpkin” or “pumpkin puree” in the baking aisle. Libby’s is a popular brand that works great, but any plain pumpkin puree will do the trick. If you have leftover puree after making your muffins, it keeps well in the fridge for about a week or can be frozen for later use.

Options for Substitutions

These protein-packed muffins are pretty forgiving when it comes to swaps:

• Kodiak buttermilk pancake mix: This is really the star of the recipe since it provides the protein boost, but if you can’t find it, you can use regular whole wheat flour (use 1¾ cups) plus ¼ cup protein powder. You’ll need to add ½ teaspoon baking soda too.
• Pumpkin puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. In a pinch, you can substitute with mashed sweet potato or butternut squash puree.
• Greek yogurt: Regular yogurt works fine, or you can use sour cream or even mashed banana (though you’ll get extra banana flavor). Applesauce is another good option.
• Honey: Maple syrup works great as a 1:1 swap. You can also use brown sugar (about 6 tablespoons) but add an extra 2-3 tablespoons of liquid to the batter.
• Avocado oil: Any neutral oil like vegetable or canola works perfectly. You can even use melted coconut oil, just make sure it’s cooled slightly before mixing.
• Pumpkin spice: Don’t have pumpkin spice? Mix ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.

Watch Out for These Mistakes While Baking

The biggest mistake when making Kodiak cake muffins is overmixing the batter, which can lead to dense, tough muffins instead of light and fluffy ones – mix just until the ingredients are combined and you still see a few lumps.

Since Kodiak mix already contains protein powder, these muffins can dry out quickly if overbaked, so start checking for doneness at 18-20 minutes with a toothpick rather than waiting the full baking time.

Make sure your pumpkin puree isn’t too watery by giving it a quick stir before measuring, and if your banana is overly ripe and mushy, drain any excess liquid to prevent soggy muffins.

For the best texture, let your wet ingredients come to room temperature before mixing, and don’t skip the resting time after filling your muffin cups – letting the batter sit for 5 minutes helps the Kodiak mix hydrate properly.

What to Serve With Kodiak Cake Pumpkin Muffins?

These protein-packed pumpkin muffins are perfect for breakfast or an afternoon snack, and they pair beautifully with a hot cup of coffee or chai tea. I love serving them alongside scrambled eggs and turkey sausage for a complete breakfast that keeps you full all morning. They’re also great with a dollop of Greek yogurt and a drizzle of maple syrup, or you can spread some almond butter on top for extra protein and flavor. For a cozy fall treat, try warming them up and serving with a glass of cold milk or your favorite pumpkin spice latte.

Storage Instructions

Keep Fresh: These pumpkin muffins stay moist and delicious when stored in an airtight container at room temperature for up to 3 days. I like to line the container with a paper towel to absorb any extra moisture. They’re perfect for grab-and-go breakfasts or afternoon snacks!

Refrigerate: For longer storage, pop them in the fridge where they’ll keep fresh for up to a week. The Greek yogurt and pumpkin puree help keep them nice and tender even when chilled. Just bring them to room temperature before eating, or warm them up slightly if you prefer.

Freeze: I love freezing a batch of these muffins for busy mornings! Wrap each one individually in plastic wrap or store them in a freezer bag for up to 3 months. They thaw perfectly at room temperature in about an hour, or you can microwave them for 30-45 seconds for a quick warm treat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1450
• Protein: 48-54 g
• Fat: 32-38 g
• Carbohydrates: 220-238 g

Ingredients

For the muffin batter:

• 2 cups kodiak buttermilk flapjack mix
• 1 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice blend
• 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 other mild oil

For the topping:

• Brown sugar, optional, for dusting muffin tops

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the muffins as soon as the batter is prepared.

Step 2: Combine Dry Ingredients

• 2 cups Kodiak buttermilk flapjack mix
• 1 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice blend
• 1 tsp baking powder
• 1/4 tsp salt

In a large mixing bowl, add the Kodiak buttermilk flapjack mix, ground cinnamon, pumpkin pie spice blend, baking powder, and salt.

Whisk or stir these together until they are evenly combined and the spices are distributed throughout the mixture.

Step 3: Combine Wet Ingredients

• 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 other mild oil

In a medium bowl, mash the ripe banana with a fork until mostly smooth.

Add the pumpkin purée, plain Greek yogurt, pure vanilla extract, eggs, honey, and avocado oil (or other mild oil).

Stir or whisk until the mixture is fully combined and has a smooth consistency.

I like to use a ripe banana for extra natural sweetness and flavor.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Slowly pour the wet mixture from Step 3 into the large bowl containing the dry ingredients from Step 2.

Stir gently with a spatula or wooden spoon until everything is just combined and no dry streaks remain.

Avoid over-mixing, as this can make the muffins dense.

Step 5: Prepare Muffin Pan and Add Batter

• pumpkin muffin batter from Step 4

Line a muffin pan with cupcake liners or use a silicone muffin pan.

Evenly fill each muffin well with the pumpkin batter from Step 4, smoothing the tops with a spoon or spatula for an even bake.

Step 6: Sprinkle Muffins with Brown Sugar

• brown sugar, optional, for dusting muffin tops

Sprinkle a pinch of brown sugar on top of each muffin for a sweet, lightly caramelized topping.

I find this adds a lovely crunch and sweetness to the muffin tops, but you can skip it if you prefer.

Step 7: Bake the Muffins

Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick or fork inserted into the center of a muffin comes out clean.

Remove from the oven when done and let them cool in the pan for a few minutes before transferring to a wire rack.

Note: all ovens bake differently, so keep an eye on your muffins during the last few minutes.

Greek Yogurt Kodiak Pumpkin Muffins

Delicious Greek Yogurt Kodiak Pumpkin Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings 4

Calories 1375 kcal

Ingredients

  

For the muffin batter:

• 2 cups Kodiak buttermilk flapjack mix
• 1 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice blend
• 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 other mild oil

For the topping:

• brown sugar, optional, for dusting muffin tops

Instructions

 

• Preheat your oven to 350°F (175°C) to ensure it's hot and ready for baking the muffins as soon as the batter is prepared.
• In a large mixing bowl, add the Kodiak buttermilk flapjack mix, ground cinnamon, pumpkin pie spice blend, baking powder, and salt. Whisk or stir these together until they are evenly combined and the spices are distributed throughout the mixture.
• In a medium bowl, mash the ripe banana with a fork until mostly smooth. Add the pumpkin purée, plain Greek yogurt, pure vanilla extract, eggs, honey, and avocado oil (or other mild oil). Stir or whisk until the mixture is fully combined and has a smooth consistency. I like to use a ripe banana for extra natural sweetness and flavor.
• Slowly pour the wet mixture from Step 3 into the large bowl containing the dry ingredients from Step 2. Stir gently with a spatula or wooden spoon until everything is just combined and no dry streaks remain. Avoid over-mixing, as this can make the muffins dense.
• Line a muffin pan with cupcake liners or use a silicone muffin pan. Evenly fill each muffin well with the pumpkin batter from Step 4, smoothing the tops with a spoon or spatula for an even bake.
• Sprinkle a pinch of brown sugar on top of each muffin for a sweet, lightly caramelized topping. I find this adds a lovely crunch and sweetness to the muffin tops, but you can skip it if you prefer.
• Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick or fork inserted into the center of a muffin comes out clean. Remove from the oven when done and let them cool in the pan for a few minutes before transferring to a wire rack. Note: all ovens bake differently, so keep an eye on your muffins during the last few minutes.