We loooooove pumpkin muffins during the week (also makes amazing pumpkin bread!)
I’ve made several versions of these, but by far this combo is my favorite!
Here is the recipe:
First, preheat your oven to 350F.
Next, prep a 12 muffin tin with nonstick baking spray (I use paper cups lightly coated with PAM).
In a medium bowl, combine your dry ingredients:
2 cups Kodiak Cakes Buttermilk Pancake mix
1/2 cup Level-1 Protein Vanilla Ice Cream, Cinnamon Cookie Batter (or Pumpkin Spice Latte if you still have it)
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
In a larger bowl, mix together:
1-15 oz can of pumpkin purée
1 large mashed banana
1 whole egg
1/3 cup Almond Milk (unsweetened) *substitute with regular almond/coconut/dairy milk if desired
1/4 cup olive oil
2/3 cup Lakanto monkfruit sweetener (get it on Amazon here)
1 1/2 tsp vanilla extract
Fold in the dry ingredients until well incorporated, then lastly mix in 1/3 cup of dark chocolate chips. Using an ice cream scoop, divide the batter evenly between the muffin cups.
Bake for 18-20 minutes at 350F, turning around half way. They’re done when a toothpick comes out clean!
Makes 20 muffins! 116 Calories 5.7g Protein 19.4g Carbs 4.9g Fat
#fitfoodie #pumpkinmuffins #wonderfullyfit
Kelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables.