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Pumpkin Oat Muffins

Prep Time:10 mins
Cook Time:15 mins
  • 190 Calories
  • 4g Protein
  • 12g Total Fat
  • 18g Carbs

Witches, mortals, and creatures alike are gathering around the patch for one thing this season: Pumpkin Oat Muffins. This hearty breakfast (or snack) packs a punch of sweet pumpkin flavor with whispers of nutmeg and cinnamon spice. Plus, these muffins are great on-the-go, whether you’re adventuring on a broomstick or hiking through the haunted forest. No matter what, you can count on protein, whole grains, and the delicious taste of fall in every single pumpkin patch-loving bite.

Recipe provided by Kitchen McCabe


  • 2 cups Kodiak Pumpkin Power Cakes Flapjack & Waffle Mix
  • 1/2 cup Kodiak Protein Rolled Oats Canister
  • 1/2 cup brown sugar 
  • 1 large egg
  • 1/2 cup pumpkin purée 
  • 1/4 cup sour cream
  • 1/2 cup avocado oil (or other neutral cooking oil)
  • 3/4 cup whole milk 
  • 1 teaspoon vanilla extract
  • Pepitas, to top


  1. Preheat the oven to 375° Fahrenheit. Line a 12-cup muffin tin with cupcake liners.
  2. Place the flapjack mix, oats, brown sugar, egg, pumpkin purée, sour cream, milk, and vanilla in a large mixing bowl and whisk together to form a smooth batter. Let sit for five minutes for grains to absorb liquid.
  3. Divide the batter between prepared muffin tins, using a scoop to add about 1/4 cup of batter to each liner.
  4. Top each batter-filled liner with a sprinkling of oats and pepitas.
  5. Bake in the preheated oven for 13-15 minutes, or until lightly golden brown on top.
  6. Remove from the oven and cool on a wire rack. Store in an airtight container.

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