Pumpkin Pancake Muffins Recipe

I absolutely love sharing this Pumpkin Pancake Muffins Recipe with anyone who enjoys cozy autumn flavors but is short on time. These little beauties are like pancakes in muffin form—super easy to grab on the go, and they bring all the comforting pumpkin spice magic you crave in the cooler months. When I first tried making pancake muffins, I was amazed at how fluffy and satisfying they turned out, especially with the warm pumpkin pie spice weaving through every bite.

You’ll find that this Pumpkin Pancake Muffins Recipe works perfectly for busy weekday mornings or casual weekend brunches where everyone just digs in without fuss. Plus, they’re so versatile—you can make a batch ahead, freeze them, and have that pumpkin goodness ready whenever you want without waiting around for a skillet. Trust me, once you make these, they’ll quickly become your new seasonal favorite.

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Ingredients You’ll Need

Each ingredient in this Pumpkin Pancake Muffins Recipe plays a crucial role to get that tender, fluffy texture and irresistible fall flavor. From the warm pumpkin pie spice to the silky canned pumpkin puree, these combine beautifully to create muffins that taste like pumpkin pancakes.

• Baking spray with flour: Using a flour-infused baking spray makes removing the muffins from the tin a breeze without sticking.
• Unbleached all-purpose flour: This gives structure without making the muffins too dense or tough.
• Baking powder: Essential for that fluffy, lifted texture—don’t skip it!
• Monk fruit sweetener or granulated sugar: Monk fruit is my go-to for a lower-sugar option but sugar works great, too.
• Pumpkin pie spice: The star seasoning here, make sure yours is fresh for the best flavor.
• Kosher salt: Enhances the sweetness and balances flavors beautifully.
• Large eggs: Room temperature eggs help everything emulsify smoothly.
• Fat free milk or milk of choice: I love unsweetened almond milk for a lighter texture, but whole milk ups the richness.
• Vanilla extract: Adds that background note of warmth and sweetness.
• Canned pumpkin puree: Not pumpkin pie filling—pure pumpkin gives moisture and amazing flavor.
• Oil: A tablespoon helps keep muffins moist without greasiness.
• Maple syrup: For serving—my favorite is sugar-free maple syrup, but regular or honey is delicious too.

Variations

I love how flexible this Pumpkin Pancake Muffins Recipe is—once you get the basics down, feel free to mix it up! Whether you want to boost the nutrition or tailor it to your sweet tooth, experimenting here is part of the fun.

• Gluten-Free: I’ve swapped the all-purpose flour for a gluten-free blend with great results—just make sure to use one with xanthan gum for structure.
• Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a plant-based milk to easily make this vegan-friendly.
• Extra Spice: I like to add a pinch of ground cloves or nutmeg for a little something extra during the holidays.
• Add-ins: Fold in mini chocolate chips or chopped pecans if you want a bit more texture and indulgence.

How to Make Pumpkin Pancake Muffins Recipe

Step 1: Gather and Prep Your Ingredients

Before you start, preheat your oven to 375°F and generously spray a 12-cup non-stick muffin tin with a baking spray that contains flour. This step is key to get your pancake muffins out of the pan without any tearing or sticking—I’ve learned this the hard way!

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, monk fruit sweetener (or sugar), pumpkin pie spice, and kosher salt until combined. Getting this well mixed upfront helps the flavors and leavening spread evenly throughout your batter.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk together the eggs, milk, vanilla extract, canned pumpkin puree, and oil until smooth and uniform. I like to use room temperature eggs because they mix better and give my muffins a lighter crumb.

Step 4: Bring It All Together

Pour the wet mixture into the bowl with the dry ingredients and gently whisk until just combined. Be careful not to over mix—your batter will be a little lumpy, and that’s totally okay. Over mixing can make your muffins tough rather than tender.

Step 5: Fill Muffin Tins and Bake

Fill each muffin cup to the top with batter—it tends to rise just enough but not too much. Pop them in the oven for 22-25 minutes, making sure to rotate the pan halfway through baking for even cooking. You’ll know they’re done when a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Once baked, let the muffins cool in the pan for about 10 minutes to firm up, then gently remove them with a paring knife or offset spatula and transfer to a wire rack to cool a bit more. Remember, these are pancake muffins, so they’re best enjoyed with a drizzle of syrup—sugar-free maple is my personal favorite.

How to Serve Pumpkin Pancake Muffins Recipe

Garnishes

I love topping my pumpkin pancake muffins with a generous drizzle of sugar-free maple syrup—it adds that perfect touch of sweetness without overpowering the pumpkin spice. Sometimes, I sprinkle a little chopped pecans or a dusting of powdered sugar for a festive look and extra crunch.

Side Dishes

These muffins pair beautifully with fresh fruit like sliced apples or berries for a bright contrast. If it’s a heartier brunch, sautéed breakfast sausage or crispy bacon on the side balances out the sweetness nicely.

Creative Ways to Present

For a cozy fall brunch, I’ve set up a little “pumpkin pancake muffin station” with various syrups, nuts, and fruit toppings so everyone can customize their own. You can also serve them stacked with whipped cream and a sprinkle of cinnamon for a cute pumpkin spice tower that wows guests.

Make Ahead and Storage

Storing Leftovers

After they’ve fully cooled, I store leftover pumpkin pancake muffins in an airtight container at room temperature for up to 4 days. This keeps them tender and moist without drying out—I’ve found that wrapping individually isn’t necessary but do keep them sealed well.

Freezing

If you want to save some for later, wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag or container. They freeze beautifully for up to 3 months, which has saved me when I want a quick breakfast ready on busy mornings.

Reheating

To reheat from room temperature, I microwave the muffins for about 20-30 seconds. If frozen, I usually zap them for 1 to 2 minutes, depending on my microwave’s power. This way, they come out warm and soft, almost like freshly baked.

FAQs

Final Thoughts

Honestly, this Pumpkin Pancake Muffins Recipe is one I come back to every fall because it’s just that easy and satisfying. Whether you’re feeding a crowd or need a quick breakfast fix, these muffins bring pumpkin-spiced comfort in a convenient, portable package. Give them a try—I promise you’ll enjoy how simple they are to make and how quickly they disappear!

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