Healthy Pumpkin Muffins

 

Healthier Pumpkin Muffins

Makes 12 muffins; Macros: 6g p / 14g c / 2g f 

1 and 1/3 cup Kodiak Cakes buttermilk flapjack pancake mix
1 scoop vanilla protein powder (I use Clean Simple Eats!)
1 cup canned pumpkin purée
1 large egg 
1 Tbsp vanilla extract
1/2 cup fairlife low fat milk
1 tsp pumpkin spice
1 tsp cinnamon
2 Tbsp sweetener (I use Truvia Sweet Complete but if you use regular sugar, adjust the macros!)
1 tsp baking powder
1/4 cup mini chocolate chips

Preheat oven to 350 degrees and line a full size muffin tin with 12 liners or grease the pan.
In a bowl add pumpkin purée, egg, milk, extract, and sugar substitute. Stir well.
In a separate bowl combine the pancake mix, protein powder, pumpkin spice, cinnamon, and baking powder.
Add dry ingredients into the wet ingredients a bit at a time and stir. Stir just combined. Then fold in 1/2 of the mini chocolate chips.
Scoop into muffin liners with a cookie scoop or large spoon. You won’t need more than one scoop as the muffin batter rises a bit. Add the other half of the chocolate chips to the muffins on top.
Bake for 18-22 minutes or until a toothpick comes out clean. Enjoy!! Keep in the fridge to stay fresh!