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Pumpkin Pancake Muffins

5 from 11 votes

Pumpkin pancake muffins are pancakes conveniently baked in a muffin tin! They are perfect to make ahead or to feed a crowd, and the best part is that you can customize them with your favorite mix-ins!

Prep Time: 10

Cook Time: 22

cooling time: 10

Total Time: 42

Yield: 6 servings

Course: Breakfast, Meal Prep, Snack

Cuisine: American

Equipment

12-cup non-stick muffin tin

Ingredients

Baking spray with flour (Such as Bakers Joy or Pam)
2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 tablespoon monk fruit sweetener or granulated sugar
2 teaspoons pumpkin pie spice (or more to taste)
½ teaspoon kosher salt
2 large eggs (room temperature is best)
2 cups fat free milk (unsweetened almond milk, or milk of choice)
1 tablespoon vanilla extract
1/2 cup canned pumpkin puree
1 1/2 tablespoons oil
maple syrup (for serving (I use sugar-free))

Instructions

Preheat oven to 375F. Spray a 12-cup non-stick muffin tin generously with baking spray.
In a large bowl, combine dry ingredients from flour to salt. Whisk to combine.
In a medium bowl, combine wet ingredients from eggs to oil. Whisk to combine then pour mixture into the bowl with the dry ingredients. Whisk until JUST combined. Don’t over mix. There will be lumps but don’t worry.
Fill 12 muffin tins to the top with batter.
Place in the oven and bake 22-25 minutes, rotating halfway through bake time, or until a toothpick inserted in the middle comes out clean.
Allow to cool in pan for 10 minutes then with a paring knife or off set spatula, gently remove muffins from tin and transfer to cooling rack.
These are pancakes, not muffins so they will need syrup or honey to top them, just like pancakes do! Top with your favorite syrup, I use sugar-free maple.

Notes

These are pancakes, not muffins so they will need syrup or honey to top them, just like pancakes do!

To serve immediately: Allow to cool 5 minutes on rack then serve.
For meal prep: Allow to cool completely then transfer to an airtight container and store at room temp for up to 4 days. Or freeze for up to 3 months wrapped tightly.
To reheat from room temp: Place muffin on microwave safe plate or paper towel and heat 20-30 seconds, or until heated through.
From frozen, heat about 1 to 2 minutes.

Nutrition

Serving: 2muffins, Calories: 244kcal, Carbohydrates: 41.5g, Protein: 10.5g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 63.5mg, Sodium: 315.5mg, Fiber: 2g, Sugar: 5g

- WW Points: 6

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