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.
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!