Kodiak Pumpkin Muffins
Soft, warmly spiced pumpkin muffins made with Kodiak buttermilk flapjack mix, pumpkin purée, ripe banana, Greek yogurt, honey, and avocado oil. An optional scattering of brown sugar adds a lightly crisp, sweet finish.
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Ingredients
For the Muffin Batter:
- 1 cup pumpkin purée
- 1/4 cup avocado oil or another mild-flavored oil such as canola
- 1 1/2 teaspoons pumpkin pie spice
- 2 cups Kodiak buttermilk flapjack mix
- 1 ripe banana thoroughly mashed
- 1/3 cup plain Greek yogurt brought to room temperature
- 1/4 teaspoon salt
- 1/2 cup honey or pure maple syrup for a richer flavor
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon preferably freshly ground
- 2 large eggs
- 1 teaspoon baking powder preferably fresh for optimal lift
For the Topping:
- Brown sugar optional, for sprinkling over the muffins
Instructions
- Heat the oven to 350°F. Line a muffin tin with paper baking liners, or thoroughly grease the individual muffin wells to prevent sticking.
- Remove the Greek yogurt from the refrigerator so it can approach room temperature before mixing. This allows it to incorporate more smoothly into the batter.
- Place the Kodiak buttermilk flapjack mix, cinnamon, pumpkin pie spice, baking powder, and salt in a medium mixing bowl.
- Whisk until the spices and leavening are evenly dispersed and no noticeable clumps remain. Uniform distribution helps the muffins rise consistently and ensures the spices are balanced throughout the batch.
- In a large bowl, mash the ripe banana until mostly smooth; a few small pieces may remain.
- Add the pumpkin purée, room-temperature Greek yogurt, vanilla extract, eggs, avocado oil, and honey. Stir vigorously until the ingredients are thoroughly blended and the mixture is fairly smooth.
- Pour the wet mixture into the bowl containing the dry ingredients.
- Using a spatula or wooden spoon, gently fold the mixtures together only until no visible streaks of dry ingredients remain. Avoid excessive stirring, as overmixing may produce muffins with a firmer, denser texture.
- Distribute the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
- If desired, scatter a small amount of brown sugar over the surface of each portion. The sugar provides additional sweetness and a delicate crunch after baking.
- Bake the muffins for 18–20 minutes. They are ready when the tops appear golden brown and a toothpick inserted into the center comes out clean or carries only a few moist crumbs.
- Avoid baking beyond this point, as the muffins will continue to set slightly from residual heat after leaving the oven.
- Allow the muffins to remain in the pan for 3–5 minutes. Transfer them to a wire cooling rack and let them finish cooling so excess warmth does not leave the bottoms damp.
- Serve the Kodiak pumpkin muffins warm or at room temperature.
Notes
Fresh baking powder can provide stronger leavening and a better rise. Room-temperature Greek yogurt blends more readily into the wet mixture while contributing moisture and a mild tang. Freshly ground cinnamon may provide a more pronounced spice flavor.