Pumpkin Pancake Muffins
These Pumpkin Pancake Muffins are the best way to welcome pumpkin season! They combine the fluffy texture of pancakes with the rich, spiced flavor of pumpkin in a muffin form. The batter is similar to traditional pancakes but with pumpkin purée, which adds moisture, and pumpkin spice, which gives them that unmistakable warm autumn flavor. Top them with maple syrup, and enjoy! You may also want to try these Pumpkin Spice Pancakes and Whole Wheat Pumpkin Pancakes with Pecans.
Ingredients
The pumpkin puree and pumpkin pie spice make these pancake muffins perfect for a cozy fall morning. The recipe card below contains the exact measurements.
Kid-friendly: These pancake muffins make breakfast fun and are easy for kids to eat on the go. Great for Meal Prep: You can store them at room temperature or in the freezer and reheat them for a quick breakfast or snack throughout the week. Make Ahead: Baking them in muffin tins makes it simple to serve a crowd or prepare breakfast in advance. Freezer-friendly: Double the recipe and stock your freezer with these muffins. Dietary Restrictions: These are vegetarian, Weight Watchers-friendly, and dairy-free (if using almond milk).
If you make this healthy pumpkin pancake muffin recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Unbleached All-Purpose Flour is the base of these pumpkin muffins. Baking Powder helps them rise. Sweetener: You can use granulated sugar or monk fruit, which has zero calories and net carbs Pumpkin Pie Spice is full of all the fall flavors. Kosher Salt balances the sweetness. Eggs: Bring your eggs to room temperature to help them mix in better. Milk: Use skim milk to reduce the calories or unsweetened almond milk for dairy-free muffins. Vanilla Extract adds warmth. Oil: I used canola oil instead of butter, but coconut oil would also work. Pumpkin provides fiber, vitamin A, and vitamin K. You can use canned or homemade pumpkin puree.
How to Make Pumpkin Pancake Muffins
To make these easy pumpkin pancake muffins, just mix wet and dry ingredients, add the pumpkin puree, and bake! The complete instructions are in the recipe card at the bottom.
Variations
Make Them Healthier: Swap all-purpose with whole wheat or white whole wheat flour or add a tablespoon of protein powder or flaxseeds. Add Mix-Ins: Stir in some mini chocolate chips or chopped nuts. You could also make a cream cheese filling, like the one in this Cream Cheese Pumpkin Muffin recipe. Gluten-Free Muffins: Substitute a gluten-free flour, like Cup4Cup. Toppings: Top the muffins with pancake toppings, such as a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of whipped cream for an extra treat.
Storage for Meal Prep
These pumpkin pancake muffins freeze well, so you can make a batch ahead of time and reheat them for busy mornings.
Allow the muffins to cool completely. Then, transfer them to an airtight container and store them at room temp for up to 4 days, or wrap them tightly and freeze them for up to 3 months. To reheat from room temperature, place the muffin on a microwave-safe plate or paper towel and heat for 20 to 30 seconds or until heated through. To reheat from frozen, heat for 1 to 2 minutes.
More Pumpkin Breakfast Recipes You’ll Love
Mini Pumpkin Chocolate Chip Muffins Pumpkin Bread Pumpkin Baked Oatmeal Cups Pumpkin Pecan Muffins Pumpkin Banana Bread
