Description
These Pumpkin Pancake Muffins offer a delightful twist on traditional pancakes, combining the convenience of muffins with the warm, spiced flavors of pumpkin and pumpkin pie spice. Light and fluffy with just the right amount of sweetness, they are perfect for a cozy breakfast or snack topped with your favorite syrup.
Ingredients
Scale
Dry Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons monk fruit sweetener or granulated sugar
- 2 teaspoons pumpkin pie spice (or more to taste)
- ½ teaspoon kosher salt
Wet Ingredients
- 2 large eggs (room temperature is best)
- 2 cups fat free milk (unsweetened almond milk, or milk of choice)
- 1 tablespoon vanilla extract
- ½ cup canned pumpkin puree
- 1½ tablespoons oil
Other
- Baking spray with flour (such as Bakers Joy or Pam)
- Maple syrup (for serving, preferably sugar-free)
Instructions
- Preheat the Oven and Prepare Muffin Tin: Preheat your oven to 375°F. Generously spray a 12-cup non-stick muffin tin with baking spray that contains flour to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, monk fruit sweetener (or sugar), pumpkin pie spice, and kosher salt until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, fat free milk (or milk alternative), vanilla extract, canned pumpkin puree, and oil until smooth and well incorporated.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients and gently whisk until just combined. Do not overmix; it’s okay if there are some lumps remaining to keep the batter light.
- Fill Muffin Cups: Evenly fill the 12 muffin cups to the top with the batter.
- Bake: Place the muffin tin in the oven and bake for 22-25 minutes. Rotate the pan halfway through the baking time for even cooking. The muffins are done when a toothpick inserted into the center comes out clean.
- Cool the Muffins: Allow muffins to cool in the pan for 10 minutes. Then, using a paring knife or offset spatula, gently loosen and remove the muffins, transferring them to a cooling rack to cool completely.
- Serve: These muffins are essentially pancakes in muffin form and taste best when served warm with your favorite syrup or honey. Sugar-free maple syrup is recommended for a healthier option.
Notes
- These are pancakes, not traditional muffins, so they require syrup or honey for serving just like pancakes.
- To serve immediately, allow to cool 5 minutes on a rack before serving.
- For meal prep, cool completely, then store in an airtight container at room temperature for up to 4 days or freeze tightly wrapped for up to 3 months.
- To reheat from room temperature, microwave on a microwave-safe plate or paper towel for 20-30 seconds until heated through.
- To reheat from frozen, microwave for about 1 to 2 minutes until warm.
Nutrition
- Serving Size: 2 muffins
- Calories: 244 kcal
- Sugar: 5 g
- Sodium: 315.5 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41.5 g
- Fiber: 2 g
- Protein: 10.5 g
- Cholesterol: 63.5 mg
