Pumpkin Oat Muffins
kodiakcakes.com/blogs/recipes/pumpkin-oat-muffins
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
- Calories 190
- Protein 4g
- Total Fat 12g
- Carbs 18g
Ingredients
- 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
Directions
- Preheat the oven to 375° Fahrenheit. Line a 12-cup muffin tin with cupcake liners.
- 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.
- Divide the batter between prepared muffin tins, using a scoop to add about 1/4 cup of batter to each liner.
- Top each batter-filled liner with a sprinkling of oats and pepitas.
- Bake in the preheated oven for 13-15 minutes, or until lightly golden brown on top.
- Remove from the oven and cool on a wire rack. Store in an airtight container.
