Pumpkin Pancake Muffins Recipe

I absolutely love how this Pumpkin Pancake Muffins Recipe brings together the cozy flavors of fall in a handheld, breakfast-friendly form. They’re perfect for those busy mornings when you want something warm and comforting but also quick and easy to grab on the go. The pumpkin puree and pumpkin pie spice give these muffins that festive vibe without feeling too heavy, and the texture is delightfully tender—almost like fluffy pancakes baked right in a muffin tin.

When I first tried this recipe, I was surprised at how well the pancakes hold their shape and how nicely they bake up without getting dry or crumbly. You’ll find that these Pumpkin Pancake Muffins Recipe work beautifully not only as a sweet breakfast treat but also as a snack during the day. They’re low fuss and don’t require flipping, making the whole pancake experience less messy while still packing in all that deliciousness.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Pancake Muffins Recipe was chosen to create a tender, flavorful muffin that feels like fall in every bite. I recommend using unbleached all-purpose flour for a lighter texture and room temperature eggs to help the batter mix evenly.

• Baking spray with flour: Look for something like Baker’s Joy or Pam to prevent sticking without extra grease.
• Unbleached all-purpose flour: Provides the perfect tender crumb without being too dense.
• Baking powder: Key to getting that nice lift and fluffy texture.
• Monk fruit sweetener or granulated sugar: I love monk fruit since it’s low-calorie but you can swap for your favorite sweetener.
• Pumpkin pie spice: This adds the signature pumpkin flavor with notes of cinnamon, nutmeg, and cloves.
• Kosher salt: Balances the sweetness and enhances all flavors.
• Large eggs: Room temperature eggs help everything mix into a smooth batter.
• Fat free milk or milk of choice: Unsweetened almond milk works great too if you want dairy-free.
• Vanilla extract: A splash adds depth and complements the pumpkin perfectly.
• Canned pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for best results.
• Oil: I use a neutral oil like canola to keep the muffins moist.
• Maple syrup: For serving—my go-to is sugar-free maple syrup to top these delightful muffins.

Variations

I love mixing things up with this Pumpkin Pancake Muffins Recipe depending on the season or who I’m serving. Feel free to add your favorite mix-ins or tweak the sweetness—you really can’t go wrong here.

• Add-ins: I sometimes stir in chocolate chips or chopped pecans for extra texture and flavor; my family goes crazy for the nutty crunch.
• Dairy-free option: Swapping milk for almond or oat milk works seamlessly without changing the batter consistency.
• Spice level: If you love bold flavors, add an extra teaspoon of pumpkin pie spice or cinnamon for a more pronounced pumpkin vibe.
• Sweetener swap: Feel free to use honey or maple syrup in the batter instead of monk fruit or sugar if you prefer natural sweeteners.

How to Make Pumpkin Pancake Muffins Recipe

Step 1: Prep your pan and oven

Start by preheating your oven to 375°F and generously spraying a 12-cup non-stick muffin tin with your preferred baking spray. I like spraying a little extra to make sure the muffins pop right out after baking without any sticking—trust me, it saves time and frustration later!

Step 2: Combine dry ingredients

In a large bowl, whisk together the flour, baking powder, monk fruit sweetener (or sugar), pumpkin pie spice, and kosher salt. Mixing these well upfront helps the spices to release their flavors evenly throughout the batter—plus, it keeps clumps from forming later on.

Step 3: Mix wet ingredients and combine

In a separate bowl, whisk eggs, milk, vanilla extract, pumpkin puree, and oil together. Pour the wet ingredients into the dry and stir gently until just combined. Don’t worry if there are lumps—that’s a good thing! Over mixing can lead to tough muffins, so stop as soon as everything is moistened.

Step 4: Fill muffin cups and bake

Divide the batter evenly into the prepared muffin cups, filling each to the top. Pop the tin into the oven and bake for 22 to 25 minutes, rotating halfway through for even cooking. Use a toothpick inserted in the center to check doneness—it should come out clean or with just a few moist crumbs.

Step 5: Cool and remove muffins

Let the muffins cool in the pan for about 10 minutes. Then, slide a paring knife or offset spatula gently around each muffin to loosen and transfer them to a wire rack to cool completely or serve warm. These aren’t traditional muffins—they’re pancakes baked in muffin form—so don’t forget the syrup!

How to Serve Pumpkin Pancake Muffins Recipe

Garnishes

I love topping these muffins with a generous drizzle of sugar-free maple syrup—it really brings out the pumpkin spice flavor. Sometimes I add a pat of butter or a sprinkle of chopped toasted pecans for a little extra crunch and richness.

Side Dishes

For a fuller breakfast, I pair Pumpkin Pancake Muffins with scrambled eggs or a side of fresh fruit like berries or sliced apples. A simple yogurt parfait also complements the warm spices beautifully and makes for a balanced meal.

Creative Ways to Present

For a special weekend brunch, I arrange these muffins on a large platter with little ramekins of different syrups and spreads. Adding cinnamon sticks and a few mini pumpkins or autumn leaves around the plate turns it into a festive centerpiece that guests love.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftover muffins in an airtight container at room temperature for up to 4 days. They keep surprisingly well without drying out, so I often make a batch ahead for busy weekday breakfasts.

Freezing

For longer storage, I wrap individual muffins tightly in plastic wrap and freeze them inside a freezer bag. They freeze beautifully and keep their flavor and texture for up to 3 months—perfect for stocking the freezer!

Reheating

When I’m ready to enjoy a frozen muffin, I microwave it on a plate for about 1 to 2 minutes until warmed through. For room temperature muffins, 20 to 30 seconds in the microwave does the trick without making them rubbery.

FAQs

Final Thoughts

This Pumpkin Pancake Muffins Recipe has become one of my go-to autumn breakfasts because it’s so simple yet brings that comforting pumpkin spice feeling in a fresh way. I love that it saves me the hassle of standing at the stove flipping pancakes while still giving me that same cozy morning treat. You’ll enjoy how easy they are to make, how well they store, and most of all, how delicious they taste—trust me, once you try these, they’ll become a fall breakfast staple in your home too!

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