Simple Pumpkin Pancake Muffins

If you ask me, pumpkin pancake muffins are the best of both breakfast worlds.

These fluffy treats combine the cozy spice of pumpkin pancakes with the grab-and-go convenience of muffins. Warm cinnamon and nutmeg mix with real pumpkin puree for that perfect fall flavor.

They bake up golden and tender, with just the right amount of sweetness. A light dusting of cinnamon sugar on top gives them that extra something special.

It’s a family-friendly breakfast that works for busy mornings, a perfect way to enjoy pumpkin season.

What Kind of Pumpkin Should I Use?

For these pumpkin pancake muffins, you’ll want to stick with canned pumpkin puree rather than fresh pumpkin. Canned pumpkin has a consistent texture and moisture content that works perfectly in baking, plus it saves you tons of time and effort. Make sure you’re buying plain pumpkin puree and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works well, but any pure pumpkin puree from the baking aisle will do the trick. If you do have leftover homemade pumpkin puree, just make sure it’s well-drained and smooth before using it in the recipe.

Options for Substitutions

These pumpkin pancake muffins are pretty forgiving when it comes to swaps:

• All-purpose flour: You can substitute with whole wheat flour, but use about 1¾ cups since it’s denser. For gluten-free, try a 1:1 baking flour blend like King Arthur or Bob’s Red Mill.
• Monk fruit sweetener: Regular granulated sugar works perfectly if you don’t have monk fruit. You can also try coconut sugar or even brown sugar for a deeper flavor.
• Pumpkin pie spice: No pumpkin pie spice? Mix 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves. Or just use cinnamon alone if that’s all you have.
• Fat-free milk: Any milk works here – whole milk, 2%, oat milk, or even buttermilk (which will make them extra fluffy). If using thicker milk alternatives, you might need to thin the batter slightly.
• Canned pumpkin puree: This is pretty essential for the pumpkin flavor, but you could try mashed sweet potato or butternut squash in a pinch. The texture might be slightly different, but still tasty.
• Oil: Melted butter, applesauce, or even Greek yogurt can replace the oil. If using applesauce or yogurt, start with ¼ cup and add more if the batter seems too thick.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin pancake muffins is overmixing the batter, which creates tough, dense muffins instead of light and fluffy ones – mix just until the ingredients are barely combined, even if you still see a few lumps.

Another common error is filling the muffin cups too full, so stick to about 2/3 full to prevent overflow and uneven baking, and make sure your eggs and milk are at room temperature to help everything blend smoothly without overworking the batter.

Don’t skip testing for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, not wet batter, and resist the urge to open the oven door too early as this can cause the muffins to collapse.

For extra flavor, try adding a pinch more pumpkin pie spice than the recipe calls for, and let the muffins cool in the pan for about 5 minutes before transferring to prevent them from breaking apart.

What to Serve With Pumpkin Pancake Muffins?

These pumpkin pancake muffins are perfect for breakfast or brunch and taste amazing with a drizzle of maple syrup or a pat of butter melting on top. I love serving them alongside crispy bacon or breakfast sausage for a hearty morning meal, and they pair really well with scrambled eggs too. For a lighter option, try them with Greek yogurt and a sprinkle of granola, or serve with fresh fruit like sliced apples or pears that complement the warm pumpkin spice flavors. They’re also great on their own with a hot cup of coffee or chai tea for an afternoon snack.

Storage Instructions

Keep Fresh: These pumpkin pancake muffins taste great for several days when stored properly. Keep them in an airtight container at room temperature for up to 3 days, or pop them in the fridge for up to a week. I like to wrap them individually in plastic wrap if I’m packing them for lunch boxes.

Freeze: You can definitely freeze these muffins for later! Let them cool completely, then wrap each one in plastic wrap or store them in a freezer-safe container for up to 3 months. They’re perfect for busy mornings when you need a quick breakfast on the go.

Warm Up: To enjoy your stored muffins, just microwave them for 15-20 seconds if they’re from the fridge, or about 30-45 seconds if frozen. You can also warm them in a 350°F oven for about 5 minutes. They taste almost as good as fresh, especially with a drizzle of that maple syrup!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 520-600
• Protein: 20-24 g
• Fat: 8-11 g
• Carbohydrates: 90-100 g

Ingredients

For preparing the pan:

• Baking spray with flour (such as baker’s joy or pam)

For the batter:

• 2 cups all-purpose flour, unbleached
• 2 tsp baking powder
• 2 tbsp monk fruit sweetener or granulated sugar
• 2 tsp pumpkin pie spice (add more if desired)
• 1/2 tsp kosher salt
• 2 large eggs, at room temperature
• 2 cups fat-free milk (unsweetened almond milk or preferred milk)
• 1 tbsp vanilla extract
• 1/2 cup canned pumpkin puree
• 1 1/2 tbsp oil

For serving:

• Maple syrup (use sugar-free if preferred)

Step 1: Preheat Oven and Prepare Muffin Tin

• baking spray with flour (such as Baker’s Joy or Pam)

Preheat your oven to 375°F (190°C).

Generously coat a 12-cup non-stick muffin tin with baking spray containing flour to prevent sticking and help the pancake muffins release easily.

Step 2: Mix Dry Ingredients

• 2 cups all-purpose flour, unbleached
• 2 tsp baking powder
• 2 tbsp monk fruit sweetener or granulated sugar
• 2 tsp pumpkin pie spice (add more if desired)
• 1/2 tsp kosher salt

In a large bowl, combine the all-purpose flour, baking powder, monk fruit sweetener or granulated sugar, pumpkin pie spice, and kosher salt.

Whisk these dry ingredients thoroughly to ensure they’re evenly distributed.

Step 3: Mix Wet Ingredients

• 2 large eggs, at room temperature
• 2 cups fat-free milk (unsweetened almond milk or preferred milk)
• 1 tbsp vanilla extract
• 1/2 cup canned pumpkin puree
• 1 1/2 tbsp oil

In a separate medium bowl, whisk together the large eggs, fat-free milk (or alternative milk), vanilla extract, pumpkin puree, and oil until smooth and well blended.

Step 4: Combine Wet and Dry Ingredients

• dry ingredients mixture from Step 2
• wet ingredients mixture from Step 3

Pour the wet ingredients mixture from Step 3 into the bowl with the dry ingredients from Step 2.

Gently whisk just until combined—don’t overmix.

Some lumps in the batter are okay and will help prevent the pancake muffins from being tough.

Step 5: Fill Muffin Tin and Bake

• batter from Step 4

Fill each of the prepared muffin cups to the top with the batter from Step 4.

Place the muffin tin in the preheated oven and bake for 22-25 minutes, rotating the pan halfway through baking, until a toothpick inserted in the center of a muffin comes out clean.

I like to check a bit early to avoid overbaking—the muffins should be just set.

Step 6: Cool and Remove Muffins

Allow the pancake muffins to cool in the pan for 10 minutes.

Then, using a paring knife or an offset spatula, gently remove the muffins from the tin and transfer them to a cooling rack.

Let them cool slightly before serving.

Step 7: Serve and Top with Syrup

• maple syrup (use sugar-free if preferred)

Serve the pancake muffins warm, topped with maple syrup.

These are pancake-style muffins, so they pair perfectly with your favorite syrup.

I personally love using sugar-free maple syrup for a lighter option.

Simple Pumpkin Pancake Muffins

Delicious Simple Pumpkin Pancake Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 24 minutes mins

Total Time 36 minutes mins

Servings 4

Calories 560 kcal

Ingredients

  

For preparing the pan:

• baking spray with flour (such as Baker's Joy or Pam)

For the batter:

• 2 cups all-purpose flour, unbleached
• 2 tsp baking powder
• 2 tbsp monk fruit sweetener or granulated sugar
• 2 tsp pumpkin pie spice (add more if desired)
• 1/2 tsp kosher salt
• 2 large eggs, at room temperature
• 2 cups fat-free milk (unsweetened almond milk or preferred milk)
• 1 tbsp vanilla extract
• 1/2 cup canned pumpkin puree
• 1 1/2 tbsp oil

For serving:

• maple syrup (use sugar-free if preferred)

Instructions

 

• Preheat your oven to 375°F (190°C). Generously coat a 12-cup non-stick muffin tin with baking spray containing flour to prevent sticking and help the pancake muffins release easily.
• In a large bowl, combine the all-purpose flour, baking powder, monk fruit sweetener or granulated sugar, pumpkin pie spice, and kosher salt. Whisk these dry ingredients thoroughly to ensure they're evenly distributed.
• In a separate medium bowl, whisk together the large eggs, fat-free milk (or alternative milk), vanilla extract, pumpkin puree, and oil until smooth and well blended.
• Pour the wet ingredients mixture from Step 3 into the bowl with the dry ingredients from Step 2. Gently whisk just until combined—don't overmix. Some lumps in the batter are okay and will help prevent the pancake muffins from being tough.
• Fill each of the prepared muffin cups to the top with the batter from Step 4. Place the muffin tin in the preheated oven and bake for 22-25 minutes, rotating the pan halfway through baking, until a toothpick inserted in the center of a muffin comes out clean. I like to check a bit early to avoid overbaking—the muffins should be just set.
• Allow the pancake muffins to cool in the pan for 10 minutes. Then, using a paring knife or an offset spatula, gently remove the muffins from the tin and transfer them to a cooling rack. Let them cool slightly before serving.
• Serve the pancake muffins warm, topped with maple syrup. These are pancake-style muffins, so they pair perfectly with your favorite syrup. I personally love using sugar-free maple syrup for a lighter option.