Pumpkin Chocolate Chip Muffins

Kodiak Cakes Pumpkin Chocolate Chip Muffins

Kodiak Cakes Pumpkin Chocolate Chip MuffinsNeed an easy protein-packed snack?

These quick “keep you full” muffins are inspired by @kristydenny. The recipe uses Kodiak Cakes Power Cakes Flapjack & Waffle Mix. They are very freezer friendly, so you can make a big batch and enjoy them later. You’ll also need canned pumpkin, honey, coconut oil, and egg.

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Pumpkin Chocolate Chip Muffins – These quick "keep you full" Pumpkin Chocolate Chip Muffins are inspired by @kristydenny and use Kodiak Cakes Power Cakes Flapjack & Waffle Mix. They are very freezer friendly, so you can make a big batch and enjoy them later. – Kodiak Cakes Power Cakes Flapjack & Waffle Mix, Pumpkin, egg, vanilla, baking soda, pumpkin pie spice, honey, coconut oil (melted), mini semisweet chocolate chips, , In a mixing bowl combine kodiak cakes mix, baking soda, and pumpkin pie spice.; Add the pumpkin, egg, vanilla, and honey and mix until combined.; Stir in melted coconut oil. ; Lastly stir in mini chocolate chips.; Spoon batter into a lined/greased cupcake tin.; Bake at 350 for 20-22 minutes or until a toothpick inserted comes out clean.; ; – These muffins can be frozen for up to 6 months.

Amount Per Serving (1 muffin): Calories: 187 Total Fat: 6g Carbohydrates: 25g Protein: 8g

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