Are Kodiak muffins actually healthy?

Yes! Kodiak pumpkin muffins are made with whole grain pancake mix that’s high in protein and fiber. Combined with wholesome ingredients like pumpkin puree, Greek yogurt, banana, and a touch of natural sweetener, they’re a much healthier alternative to traditional muffins—especially when compared to sugar-loaded store-bought versions.

Can you freeze Kodiak pumpkin muffins?

Absolutely. These muffins freeze exceptionally well. Once cooled, wrap each muffin individually in plastic wrap or foil, then place in a freezer bag. They’ll stay fresh for up to two months. Just thaw overnight or microwave for 20–30 seconds for a quick, cozy treat.

What’s the best substitute for pumpkin puree?

If you don’t have pumpkin puree, you can substitute mashed sweet potato or butternut squash. They have a similar texture and moisture content. Just make sure to use pure, cooked versions without added sugar or spices. These swaps keep your Kodiak pumpkin muffins moist and flavorful.

How much protein is in Kodiak muffins?

The protein content can vary depending on the mix-ins and specific Kodiak mix you use. On average, each muffin contains 6–8 grams of protein thanks to the high-protein Kodiak Buttermilk Mix, Greek yogurt, and eggs. For an even higher boost, you can add a scoop of protein powder to the dry ingredients.

Kodiak Pumpkin Muffins – 7 Amazing Reasons You’ll Love This Healthy Treat

Description

These healthy Kodiak pumpkin muffins are moist, packed with protein, and bursting with warm fall spices. Perfect for a quick breakfast, school snack, or cozy afternoon treat!

Ingredients

Scale

1 cup Kodiak Buttermilk Pancake Mix

1/2 cup pumpkin puree

1 ripe banana, mashed

1/3 cup plain Greek yogurt

2 tablespoons honey

2 large eggs

1/4 cup avocado oil (or neutral oil)

1 tsp vanilla extract

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

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Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with cups.

2. In a large bowl, mash banana. Add pumpkin puree, yogurt, honey, eggs, oil, and vanilla. Whisk until smooth.

3. In a separate bowl, mix Kodiak mix, baking powder, salt, pumpkin pie spice, and cinnamon.

4. Fold dry ingredients into wet ingredients until just combined—do not overmix.

5. Spoon batter into muffin cups, filling ¾ full.

6. Bake for 18–22 minutes or until a toothpick comes out clean.

7. Cool in the pan for 5 minutes, then transfer to wire rack.

Notes

Use real pumpkin puree, not pie filling.

For extra sweetness, add chocolate chips or dried cranberries.

Store in fridge up to 7 days or freeze for 2 months.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 145
Sugar: 6g
Sodium: 180mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 7g
Cholesterol: 30mg