Description

Delicious and fluffy Pumpkin Pancake Muffins that combine the comforting flavors of pumpkin and warm spices in a convenient muffin form. These are perfect for a fall breakfast or snack, offering the delightful taste of pancakes in easy-to-grab portions. They are lightly sweetened with monk fruit or sugar and can be topped with your favorite syrup for extra indulgence.

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)
2 cups fat free milk (unsweetened almond milk, or milk of choice)
1 tablespoon vanilla extract
½ cup canned pumpkin puree
1 ½ tablespoons oil

Other

Baking spray with flour (such as Bakers Joy or Pam)
Maple syrup (for serving, sugar-free recommended)

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Instructions

Preheat and prepare muffin tin: Preheat your oven to 375°F (190°C). 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 well combined.
Combine wet ingredients: In a separate medium bowl, whisk together the eggs, fat-free milk, vanilla extract, canned pumpkin puree, and oil until smooth and fully combined.
Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients bowl. Whisk gently just until combined. The batter will still have some lumps; avoid overmixing to keep the muffins tender.
Fill muffin tins: Evenly divide the batter into the 12 prepared muffin cups, filling each to the top.
Bake: Place the muffin tin in the oven and bake for 22-25 minutes, rotating the tin halfway through baking for even cooking. The muffins are done when a toothpick inserted into the center comes out clean.
Cool and remove muffins: Allow the muffins to cool in the pan for 10 minutes. Then, gently run a paring knife or offset spatula around the edges and transfer the muffins to a cooling rack.
Serve: These muffins are actually pancakes in muffin form, so serve them warm topped with your favorite syrup or honey, such as sugar-free maple syrup.

Notes

These are pancake batter muffins and require syrup or honey topping to enhance their flavor, just like traditional pancakes.
To serve immediately, cool muffins on a rack for about 5 minutes before serving.
For meal prep, cool completely and 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 plate or paper towel for 20-30 seconds until heated through.
To reheat from frozen, microwave for 1 to 2 minutes or until thoroughly heated.

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