5-Ingredient Pumpkin Protein Pancake Muffins
These high protein pumpkin pancake muffins are soft, moist, and so easy to make using the Kodiak pancake mix! They’re a simple treat that’s perfect as a quick breakfast, snack, or dessert.
⏰ TIME: 30 mins
🤑TOTAL COST: $6.60 ($0.55/muffin)
🎃 5 INGREDIENTS
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If you love pumpkin flavored everything as much as I do, you’re going to want to add these high protein pumpkin pancake muffins to your breakfast rotation!
They’re so easy to make! You just mix all 5 ingredients in a bowl, pour it in the muffin pan, bake, and boom you have an easy protein-packed breakfast, dessert, or snack for the week.
I’m using my favorite Kodiak buttermilk pancake mix for these pancake muffins, which is made with clean ingredients and packs protein in every bite!
🥞 Love pumpkin pancakes? Check out my 3-ingredient pumpkin protein pancake recipe!
And then there are the chocolate chips 😍 Oh my gosh, I’m a sucker for the combination of pumpkin and chocolate!
I mix plenty of chocolate chips right into the batter and sprinkle even more over the tops before baking because, in my opinion, you can never have too many chocolate chips in a pumpkin muffin!
🎃 I also have a 5-ingredient pumpkin banana chocolate chip bread if you love pumpkin + chocolate chip just as much as I do.
These pancake muffins are especially nice on those busy mornings when I need a quick grab & go breakfast but don’t just want to eat the same ol’ granola bar.
Make a batch on the weekend, stash them in the fridge or freezer, and reheat & eat it in the morning with a cup of coffee. Whether you’re meal prepping for a busy week or just looking for an easy fall breakfast, these 5-ingredient pumpkin pancake muffins are definitely worth making!
🍂🍁 More 5-Ingredient Fall Recipes
- 3-Ingredient Pumpkin Protein Pancakes
- Butternut Squash Ravioli With Cream Sauce
- Creamy Soup Recipes
- High Protein Fall Dinners
- Pumpkin Banana Chocolate Chip Bread
- Spooky Halloween Desserts
- Thanksgiving & Holiday Side Dishes
- White Chicken Chili with Salsa Verde
🍳 50+ grab & go breakfast ideas (free printable pdf!)
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Why You’ll Love This Recipe
🎃 These pumpkin chocolate chip pancake muffins are:
- Made with just 5 ingredients
- High protein
- Soft & fluffy
- Perfect for meal prep
- Freezer-friendly
Ingredients & Substitutions
- Buttermilk pancake mix: You can use any buttermilk pancake mix you prefer, but I love the Kodiak Buttermilk Pancake Mix for these muffins because it’s made with clean ingredients and adds protein in every bite.
- Pumpkin puree: A batch of these pancake muffins uses up a whole 15-ounce can of pumpkin puree, which makes these pancake muffins soft and moist. You wanna make sure you’re using 100% pumpkin puree and not pumpkin pie filling.
- Eggs: Helps to bind the ingredients together and makes the pancake muffins less dense.
- Milk: I used 2% milk but you can use whole milk if you prefer. I haven’t tested this recipe with nonfat or alternative milks, but I think it would probably work just fine!
- Chocolate chips: Adds some sweetness to the muffins and just goes so well with the pumpkin! Without the chocolate chips, the pancake muffins will be less sweet. If you don’t want to use chocolate chips you can substitute it with 2-3 tablespoons of maple syrup, brown sugar, or honey.
Equipment You’ll Need
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- Silicone liners: Trust me, this is a total game changer! I’ve used paper and aluminum liners in the past, but they just get messy and the muffins never peel off right. The silicone liners cook the muffins a lot more evenly, they’re much easier to peel off, clean up is a lot easier, and they’re reusable too!
- 12-cup muffin tin: For baking the pancake muffins.
- Mixing bowl: For mixing up the pancake muffin mixture.
How To Make the Pumpkin Chocolate Chip Pancake Muffins
Storage Instructions
- Make Ahead: Make a batch of the pancake muffins, let them cool, and keep them stored in an airtight container for an easy breakfast throughout the week.
- Fridge: Store cooled muffins in an airtight container or gallon size freezer bag at room temperature for up to 4 days.
- Freezer: Place cooled muffins in a freezer-safe bag or an airtight container and freeze for up to 3 months.
- Reheating: I definitely recommend eating these pancake muffins warm! You can eat these cold or at room temp, but I think they taste way better when they’re warm.
- From the fridge: Microwave each muffin for about 10–15 seconds. Let it cool a bit before digging in.
- From the freezer: Microwave each muffin for 30–45 seconds, then continue heating in 10–15 second intervals until warmed through. Let it cool a bit before digging in.
The Printable Recipe Card
5-Ingredient Pumpkin Protein Pancake Muffins
Equipment
- 12 muffin liners
- Muffin pan
- Mixing bowl
Ingredients
- 2 cups buttermilk pancake mix I used the Kodiak brand
- 15 oz pumpkin puree
- 2 eggs
- 3/4 cup milk I used 2% milk
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with muffin liners.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, and milk until smooth.
- Stir in the pancake mix until just combined. Be careful not to overmix.
- Gently fold in 3/4 cup chocolate chips into the batter.
- Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the tops of each muffin.
- Bake for 18–22 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5–10 minutes before transferring them to a cooling rack.
- Serve and enjoy!
🍂🍁 More 5-Ingredient Fall Recipes
