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5.0 from 24 votes

Pumpkin Pancake Muffins

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 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
42 mins
Servings: 6 servings
Calories: 244 kcal
Course: Breakfast , Snacks , Others
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 375F.  Spray a 12-cup non-stick muffin tin generously with baking spray.
  2. In a large bowl, combine dry ingredients from flour to salt.  Whisk to combine.
  3. 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.
  4. Fill 12 muffin tins to the top with batter. 
  5. 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.
  6. 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.
  7. 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 Information

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%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 244

% 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.