Pumpkin Pancake Muffins
User Reviews
5
Pumpkin Pancake Muffins
Description
Pumpkin Pancake Muffins combine pancake batter ingredients including pumpkin puree and pumpkin pie spice, baked in a muffin pan to yield thick, soft cakes. The recipe mixes dry ingredients like flour, baking powder, sweetener, and spices with wet ones such as eggs, pumpkin, vanilla, milk, and oil. The batter is only mixed until just combined to avoid toughness, leaving some lumps intact.
Baked at a moderate temperature, the resulting muffins have the texture and flavor of pancakes with autumnal pumpkin notes. Baking in a muffin tin offers portion control and ease of handling compared to traditional pancakes. Since these mimic pancakes, they are best served with syrup or honey for added sweetness and moisture.
They can be served warm shortly after baking or stored cooled for several days. The notes recommend storing in an airtight container at room temperature for up to four days or freezing for longer storage. Reheating instructions include microwaving for brief intervals from room temperature or frozen. This versatility makes them convenient for meal prep while maintaining pancake-like taste and texture.
Ingredients
- baking spray Such as Bakers Joy or Pam, with flour
- 2 cups all-purpose flour unbleached
- 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 egg room temperature is best
- 2 cups milk unsweetened almond milk, or milk of choice, fat free
- 1 tablespoon vanilla extract
- 1/2 cup pumpkin puree canned
- 1 1/2 tablespoons neutral cooking oil generic cooking 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
- Allow muffins to cool briefly before serving with syrup or honey to maintain their pancake qualities.
- Store cooled muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- Reheat from room temperature by microwaving 20-30 seconds; from frozen, heat 1 to 2 minutes until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 2muffins | |
| Calories | 244kcal | 12% |
| Carbohydrates | 41.5g | 14% |
| Protein | 10.5g | 21% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 63.5mg | 21% |
| Sodium | 315.5mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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