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
- Calories190
- Protein4g
- Total Fat12g
- Carbs18g
*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.
Calculations are approximate. Please review directions and ingredients carefully
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.