Pumpkin Pancake Muffins are easy pancakes baked in a muffin tin! Perfect for getting ahead or feeding a crowd, and the best part is, you can customize it with your favorite mix-ins!
Pumpkin Pancake Muffins
These Pumpkin Pancake Muffins are the best way to welcome pumpkin season! This product combines the fluffy texture of pancakes and the rich, spicy flavor of pumpkin in muffin form. The batter is similar to a traditional pancake, but with moist pumpkin puree and pumpkin spice for an unmistakable warm fall flavor. Top with maple syrup and enjoy! You can also try pumpkin spice pancakes and whole wheat pumpkin pancakes with pecans.
Why You’ll Love This Pumpkin Pancake Muffin Recipe
I love easy breakfasts that I can make ahead of time so my kids can eat them on the go. These pancake muffins couldn’t be easier! Some reasons to love them:
- Child Friendly: These pancake muffins make breakfast fun and are easy for kids to eat on the go.
- Great for meal prep: You can store it at room temperature or in the freezer and reheat it for a quick breakfast or snack throughout the week.
- Stay ahead: You can bake them in muffin tins for a quick serve to a crowd or make ahead for breakfast.
- Freezer Friendly: Double the recipe and store these muffins in the freezer.
- Dietary Restrictions: It’s vegan, weight watcher friendly, and dairy-free (if you use almond milk).
I would love to see if you make this healthy pumpkin pancake muffin recipe. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
ingredient
Pancake muffins with pumpkin puree and pumpkin pie spice are perfect for cozy fall mornings. The recipe card below includes exact measurements.
- Unbleached All Purpose Flour This is the base for these pumpkin muffins.
- baking powder Help them get up.
- sweetener: You can use granulated sugar or monk fruit, which have zero calories and zero net carbs.
- pumpkin pie spice It’s full of autumn vibes.
- kosher salt Balances the sweetness.
- egg: Leave the eggs out at room temperature to mix better.
- milk: To cut calories, use skim milk or unsweetened almond milk for dairy-free muffins.
- vanilla extract Adds warmth.
- oil: I used canola oil instead of butter, but I think coconut oil would work too.
- pumpkin Provides fiber, vitamin A, and vitamin K. You can use canned or homemade pumpkin puree.
How to Make Pumpkin Pancake Muffins
To make these easy pumpkin pancake muffins, simply combine the wet and dry ingredients, add the pumpkin puree, and bake! Full instructions are in the recipe card at the bottom.
- Dry Ingredients: Whisk flour, baking powder, sugar, pumpkin spice, and salt in a bowl.
- Wet Ingredients: Mix eggs, milk, vanilla and oil. Add dry ingredients and whisk until combined. It’s okay if there are any lumps. Do not mix too much.
- Pumpkin Puree: Fill greased muffin tins with batter and mix pumpkin puree into each cup.
- bake muffins at 375°F for 22 to 25 minutes. Check for doneness by inserting a toothpick in the center.
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- Make yourself healthier: Swap all-purpose flour for whole wheat or white whole wheat flour, or add a tablespoon of protein powder or flax seeds.
- Add mixin: Stir in mini chocolate chips or chopped nuts. You can also make a cream cheese filling like the one in this Cream Cheese Pumpkin Muffins recipe.
- Gluten Free Muffins: Substitute with a gluten-free flour such as Cup4Cup.
- topping: Top your muffins with pancake toppings, such as a drizzle of maple syrup, a sprinkle of powdered sugar, or a dollop of whipped cream for an extra treat.
Storage for meal preparation
These pumpkin pancake muffins freeze well so you can make them ahead and reheat them on busy mornings.
- Let the muffins cool completely. Then, store it in an airtight container at room temperature for about 4 days, or wrap it tightly and store it in the freezer for about 3 months.
- To reheat at room temperature, place muffins on a microwave-safe plate or paper towel and heat for 20 to 30 seconds or until cooked through. To reheat from frozen, heat for 1 to 2 minutes.
More Pumpkin Breakfast Recipes You’ll Love
produce: 6 night soil
Serving Size: 2 muffin
Preheat oven to 375F. Generously spray a 12-cup nonstick muffin tin with baking spray.
In a large bowl, combine dry ingredients, from flour to salt. Stir to combine.
In a medium bowl, combine wet ingredients, from eggs to oil. Mix, then pour the mixture into the bowl with the dry ingredients. Whisk until just combined. Do not overmix. There will be lumps, but don’t worry.
Using a 1/3 cup measure, fill 12 muffin tins with batter. Add pumpkin puree and mix.
Place in oven and bake for 22 to 25 minutes, rotating halfway through baking time, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then using a paring knife or spatula, carefully remove the muffins from the tin and transfer to a cooling rack.
Last step:
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- To publish immediately: Cool on rack for 5 minutes before serving.
- Meal Preparation: Once completely cooled, store in an airtight container at room temperature for up to 4 days. Alternatively, they can be tightly wrapped and frozen for up to 3 months.
- To reheat at room temperature: Place muffins on a microwave-safe plate or paper towel and heat for 20 to 30 seconds until heated through.
- from frozenHeat for about 1 to 2 minutes.
clothing material: 2 muffin, calorie: 244 calorie, carbohydrate: 41.5 g, protein: 10.5 g, province: 5 g, Saturated Fat: 1 g, Cholesterol: 63.5 mg, sodium: 315.5 mg, fiber: 2 g, sugar: 5 g
