Pumpkin Pancake Muffins Recipe

I absolutely love this Pumpkin Pancake Muffins Recipe because it combines the best of both worlds—fluffy pancakes transformed into a convenient, grab-and-go muffin form. Whether you’re rushing out the door on a busy weekday morning or looking for a cozy weekend treat, these muffins deliver that warm pumpkin spice flavor we all crave this time of year.

When I first tried this recipe, I was amazed at how easy it was to whip up a batch that feels indulgent but doesn’t take forever. You’ll find that these pumpkin pancake muffins stay moist and tender, and they’re perfectly portioned to satisfy without leftover guilt. Plus, they freeze beautifully for later, making breakfast prep a breeze!

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Ingredients You’ll Need

I love how these ingredients come together to create a moist texture without being dense or heavy. Using pumpkin pie spice really helps infuse that quintessential fall flavor, while the monk fruit sweetener keeps it lightly sweet without overdoing it. Here’s a quick peek at what you’ll want to gather before starting:

• Baking spray with flour: Helps these pancake muffins slip right out of your tin without sticking—a non-negotiable in my kitchen.
• Unbleached all-purpose flour: The base of the batter, provides just the right structure.
• Baking powder: Gives these muffins their fluffy lift—make sure it’s fresh for best results.
• Monk fruit sweetener or granulated sugar: I prefer monk fruit to keep the sweetness natural and low-calorie.
• Pumpkin pie spice: The magic mix that takes these from ordinary to pumpkin perfection.
• Kosher salt: Enhances all the flavors—you definitely need a pinch.
• Large eggs (room temperature): Better incorporation and fluffier texture when eggs aren’t cold straight from the fridge.
• Fat free milk or milk of choice: I often use unsweetened almond milk to keep it lighter, but whole milk works beautifully too.
• Vanilla extract: Adds subtle depth and sweetness, don’t skip it!
• Canned pumpkin puree: Pure pumpkin goodness—make sure it’s 100% pumpkin, not pie filling.
• Oil: Provides moisture; I stick to neutral oils like vegetable or canola.
• Maple syrup for serving: A must-have topping to bring the pancake muffin experience full circle.

Variations

One of my favorite things about the Pumpkin Pancake Muffins Recipe is how easy it is to get creative. I often switch up the sweetener or add mix-ins depending on what’s in my pantry or my family’s mood that day. Feel free to play around—you might discover your new favorite twist!

• Add-ins: I love tossing in a handful of chopped walnuts or pecans for some crunch, or fold in dark chocolate chips when I want a little indulgence.
• Flavor swaps: Sometimes I bump up the pumpkin pie spice or add a dash of cinnamon to make it extra cozy—perfect for fall brunches.
• Diet-friendly tweaks: For a gluten-free version, I swap the all-purpose flour for a gluten-free blend and it still turns out wonderfully.
• Vegan option: Use a flax egg or chia egg and plant-based milk to make this recipe dairy- and egg-free, and it works like a charm!

How to Make Pumpkin Pancake Muffins Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 375°F (190°C). This step is crucial because these pancake muffins bake quickly once the batter hits the oven. Generously spray a 12-cup non-stick muffin tin with baking spray that contains flour — this ensures the muffins release easily without crumbling or sticking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, monk fruit sweetener (or sugar), pumpkin pie spice, and kosher salt. Whisking well helps distribute everything evenly so your muffins bake perfectly and have a consistent flavor in every bite.

Step 3: Combine Wet Ingredients

In a separate medium bowl, whisk together the eggs, milk, vanilla extract, pumpkin puree, and oil. I like to crack my eggs ahead of time and bring them to room temperature because it helps the batter come together more smoothly and keeps the muffins tender.

Step 4: Mix Wet into Dry

Pour the wet ingredients into the dry and gently whisk until JUST combined. The batter will be lumpy—that’s completely normal! Overmixing can lead to tough muffins, so resist the urge to keep stirring. A few lumps mean your pumpkin pancake muffins will be delightfully fluffy.

Step 5: Fill Muffin Tins and Bake

Divide the batter evenly among the 12 muffin cups, filling each to the very top. This helps create that golden, slightly domed muffin look. Bake for 22-25 minutes, rotating the pan halfway through to ensure even baking. You’ll know they’re ready when a toothpick poked in the center comes out clean.

Step 6: Cool and Remove

Let the muffins cool in the pan for about 10 minutes. Then, use a paring knife or an offset spatula to gently loosen and lift them from the tin onto a cooling rack. This bit of patience prevents any breakage and lets the muffins set just right.

How to Serve Pumpkin Pancake Muffins Recipe

Garnishes

I love topping my pumpkin pancake muffins with a drizzle of warm, sugar-free maple syrup—it’s essential because these are pancakes in muffin form, after all! Sometimes I sprinkle chopped pecans or a dollop of lightly whipped cream for a little extra indulgence without going overboard.

Side Dishes

These muffins go perfectly with fresh fruit like berries or sliced apples to balance the sweetness and add some freshness. I also enjoy pairing them with a cup of strong coffee or chai for that ultimate breakfast hug.

Creative Ways to Present

For festive fall brunches, I’ve lined a wooden board with parchment paper, stacked the pumpkin pancake muffins, and scattered cinnamon sticks and small pumpkins around as decor—it makes for such a cozy vibe! Adding a small jar of maple syrup on the side invites guests to serve themselves, which always feels welcoming.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I let the muffins cool completely and then store them in an airtight container at room temperature—where they stay fresh for up to 4 days. It’s a great way to enjoy these all week without any fuss.

Freezing

I’m a big fan of freezing these pumpkin pancake muffins individually wrapped in plastic wrap or foil, then placing them in a freezer bag. They freeze well for up to 3 months, which is perfect when I want a quick breakfast option waiting in the freezer.

Reheating

To reheat from room temperature, 20-30 seconds in the microwave does the trick for me. Frozen muffins take around 1 to 2 minutes—just keep an eye so they don’t dry out. A quick tip I learned: covering them loosely with a damp paper towel helps keep them moist as they warm up.

FAQs

Final Thoughts

This Pumpkin Pancake Muffins Recipe holds a special spot in my kitchen because it turns a familiar breakfast staple into something super convenient and just as delicious. It’s the recipe I reach for when I want pumpkin spice comfort without the hassle of standing at the stove flipping pancakes. I truly think you’ll enjoy how simple and satisfying it is—give it a try, and soon you’ll find these muffins becoming a fall favorite for your family too!

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