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pumpkin pancake muffins

Simple Pumpkin Pancake Muffins

Delicious Simple Pumpkin Pancake Muffins recipe with step-by-step instructions.
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Prep Time 12 minutes
Cook Time 24 minutes
Total Time 36 minutes
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.