I made these muffins special for the last farmer’s market of the season. I used some of my newest favorite products to make these muffins like kodiak cakes power cakes protein pancake and waffle mix (here), labrada nutrition lean body for her protein (here), and amberlyn sugar free chocolate (here) – product review of the amber lyn chocolate coming to the blog soon).
These muffins came out incredibly fluffy thanks to the kodiak cakes pancake mix as well as incredibly moist thanks to the added pumpkin in the batter. The amber lyn chocolates added just enough sweetness to make these the perfect little treat to satisfy that sweet tooth.
Chocolate filled pumpkin spice (protein) muffins – makes 9
1 cup kodiak cakes power cakes pancake and waffle mix
1 cup almond milk
1 tsp vanilla
1 tsp cinnamon
1/4 cup pumpkin puree (not pumpkin filling)
1/2 scoop Jamie Eason lean body for her vanilla protein powder
1/2 cup amber lyn chocolate squares, broken into pieces
1. oil 9 silicone cupcake liners and preheat oven to 350 degrees F.
2. Get out a medium sized bowl and combine all ingredients and mix well. Fill your liners halway with your batter, place a few pieces of chocolate in the center of the batter, and cover with a couple spoonfuls of batter.
3. Bake for ~17-20 minutes or until baked all the way through. Let cool a little. Best eaten warm.
More recipes using Jamie Eason protein powder:
More recipes using kodiak cakes pancake mix: