Pumpkin Power Cake Muffins

I recently tried Kodiak Cakes pancake mix (Power Cakes, Protein Packed) and was pleasantly surprised with the outcome. I’ll make pancakes for breakfast once in a blue moon, but this mix boasts 14g of protein for 3, 4-inch pancakes…so I wanted to give it a try. I prepared the batter with milk (which brought the protein up to about 18 g) and a little cinnamon and they came out great! A healthier alternative if you enjoy a classic pancake breakfast every once and a while.

I decided to make muffins using what was left of the pancake mix and added my own fall flare to the recipe listed on the box. Here’s my recipe:


Pumpkin Power Cake Muffins

  • 1 1/2 cups Kodiak Cakes Power Cakes flapjack mix
  • 1/2 cup old fashioned oats
  • 1 cup non-fat or 1% milk (I used 0% fat fairlife milk)
  • 1/4 cup butter, softened (not melted)
  • 1 egg
  • 1/3 cup brown sugar
  • 1/2 cup canned pumpkin
  • 1 tsp cinnamon

Preheat the oven to 350 degrees F. Add all ingredients to a mixing bowl and mix until smooth. Grease muffin tins with cooking spray. Fill muffin tins 3/4 of the way full with muffin batter. Bake for about 14-18 minutes or until a toothpick inserted into the center comes out clean. Makes 12 muffins.

power-pumpkin-muffinNutrition Information: 1 muffin – Calories: 139 cal  Total fat: 5g  Saturated fat: 3g  Sodium: 148mg Carbohydrates: 19g  Dietary fiber: 3g Sugar: 8g Protein: 6g – calculated via MyFitnessPal

Pumpkin Power Cake Muffins: Tara Tested, Tara, family, and friends approved! At the request of a colleague of mine, I made these muffins without banana and used pumpkin instead. The flavor worked well with the cinnamon and created a moist texture in the muffin. The original recipe calls for 2 cups of the Power Cake mix, but I was running low and decided to use old fashioned oats to make up the difference. If you are after a lighter, more airy muffin, you might want to use regular or whole grain flour. I am happy with how these came out and look forward to experimenting with different variations and recipes! Dark chocolate chips, walnuts, and peanut butter anyone??

Mid-Week Muffins

Last week I had promised some co-workers that I would bake some sort of treat to bring in and share. I knew I wasn’t gong to have much time to get to the grocery store, so I was on the prowl for a simple yet tasty recipe. I found a recipe and each ingredient listed was already stocked in my pantry! I get frustrated sometimes when recipes say that all of the ingredients are staples that you should have on hand – I’m sorry, but I am still in the process of getting my cabinets filled to Rachel Ray or Ina Garten standards. There are some things I just don’t always have around. This recipe however, was perfect for my post-work evening baking session, here it is:
Easy Oatmeal Muffins
Ingredients:
1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
Directions:
Preheat oven to 425 degrees. Grease muffin tin or line with paper muffin liners (a generous spray of Pam did the trick for me). In a small bowl, combine milk and oats, let soak for 15 minutes. In a separate bowl, beat together egg and oil; stir in oatmeal mixture (at this point, I added 1/2 cup of frozen blueberries to the mix). In a third bowl, mix together the flour, sugar, baking powder, and salt. Stir flour into wet ingredients, just until combined. Spoon the batter into the muffin tins until they are 2/3 full. Bake in preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Enjoy!
these muffins made the whole apartment smell delicious!

these muffins made the whole apartment smell delicious!

Easy Oatmeal Muffins: Tara Tested, Tara, boyfriend, co-workers, and friends Approved!
What I really love about this recipe is it’s versatility. You can add pretty much anything to change the flavor of the muffin! Shredded apple, mashed banana, nuts, or even a dash or two of cinnamon  are all delicious add-ins. My boyfriend had the first chance to taste-test the muffins, and even though he claims not to be a “muffin-guy” he enjoyed them (victory!). They were a hit at work, and the few leftover muffins I had were quickly devoured by a group of friends before leaving for happy hour! I give this recipe a 10 out of 10 – it was simple, quick, delicious and a definite go-to if you are in a bind and can’t make it to the store for fancy ingredients.
Blueberry Oatmeal Muffins