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Pumpkin Pancake Muffins
These Pumpkin Pancake Muffins are the perfect way to welcome pumpkin season! Combining the fluffy texture of pancakes with the rich, spiced flavor of pumpkin in a muffin form. The batter includes pumpkin puree for moisture and pumpkin spice for that warm autumn flavor. Enjoy them topped with maple syrup!
Why You’ll Love This Pumpkin Pancake Muffins Recipe
These pancake muffins are kid-friendly, great for meal prep, make-ahead, freezer-friendly, and suitable for various dietary restrictions.
Ingredients
The pumpkin puree and pumpkin pie spice give these muffins the perfect fall flavor. See the complete recipe card below for exact measurements.
Dry Ingredients:
- Unbleached All-Purpose Flour
- Baking Powder
- Sweetener (granulated sugar or monk fruit)
- Pumpkin Pie Spice
- Kosher Salt
Wet Ingredients:
- Eggs
- Milk (skim milk or unsweetened almond milk)
- Vanilla Extract
- Oil (canola or coconut oil)
- Pumpkin Puree
How to Make Pumpkin Pancake Muffins
Combine dry ingredients, mix wet ingredients separately, combine both, add pumpkin puree, and bake in a greased muffin tin. See the recipe card for detailed instructions.
Variations
– Make them healthier by using whole wheat flour or adding protein powder.
– Add mix-ins like chocolate chips or nuts.
– Try gluten-free muffins using a gluten-free flour.
– Top with maple syrup, powdered sugar, or whipped cream for extra flavor.
Storage for Meal Prep
These pumpkin pancake muffins can be stored at room temperature for up to 4 days or frozen for up to 3 months. Reheat in the microwave for a quick and easy breakfast!
More Pumpkin Breakfast Recipes You’ll Love
Enjoy these delicious Pumpkin Pancake Muffins for a cozy fall morning treat. Don’t forget to tag me in your creations on social media!
