Pumpkin Power Muffins

Pumpkin Power Muffins

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We bought a box of Kodiak Cakes Power Cakes, All Natural, Non GMO Protein Pancake, Flapjack and Waffle Mix, Buttermilk, 20 Ounce (Pack of 3) a while back and used them to make pancakes, but this time I wanted to add a muffin into our morning rotation. I made these on Sunday afternoon for the week and froze the rest. This recipe makes a total of 18 muffins.


  1. Power Cakes Mix – 2 c. (we buy the above brand)
  2. Whole Milk – 1 c.
  3. Egg – 1 c.
  4. Brown Sugar – 1/2 c.
  5. Softened Butter – 4 Tbs.
  6. Canned Pumpkin – 15 oz. (we use Libby’s 100% Pure Organic Pumpkin, 15 oz)
  7. Pumpkin Spice or Cinnamon – 2 tsp. (we use Pumpkin Pie Spice By Penzeys Spices 1.0 oz 1/4 cup jar and Vietnamese Cinnamon Ground By Penzeys Spices .7 oz 1/4 cup jar)
  8. Chocolate Pieces – 3 Tbs.


  1. Preheat oven to 350ºF.
  2. Place all ingredients in a bowl and mix well.
  3. Fill each one 3/4 full and bake for 15 minutes. Test a muffin with toothpick or knife to make sure it comes out clean before pulling out of the oven.
  4. Once cooled, sprinkle with cinnamon sugar.

Once cooled, sprinkle with cinnamon sugar. I think next time I’ll try this with strawberries and blueberries. I wonder if it would be amazing with shredded apples?



Comments, Suggestions, Ideas?