Description

These Pumpkin Pancake Muffins are a delicious blend of classic pancake flavors baked into convenient muffin shapes. Featuring warm pumpkin pie spice and a moist pumpkin puree base, they offer a perfect fall-inspired breakfast or snack. Baked to fluffy perfection, these muffins deliver the comforting taste of pancakes with the ease of grab-and-go convenience. Serve them warm with your favorite syrup for a delightful start to your day.

Ingredients

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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 is best)
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: Preheat your oven to 375°F (190°C). Generously spray a 12-cup non-stick muffin tin with baking spray to ensure the muffins release easily after baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, monk fruit sweetener (or granulated 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 (or milk of choice), vanilla extract, pumpkin puree, and oil until fully blended.
Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Whisk gently until just combined; the batter should be slightly lumpy. Avoid overmixing to keep the muffins light and fluffy.
Fill Muffin Tins: Spoon the batter evenly into the prepared muffin tin, filling each cup to the top.
Bake: Place the muffin tin in the oven and bake for 22 to 25 minutes. Rotate the pan halfway through baking to ensure even cooking. The muffins are done when a toothpick inserted into the center comes out clean.
Cool and Remove: Allow the muffins to cool in the pan for 10 minutes. Then, use a paring knife or offset spatula to carefully loosen the edges and transfer the muffins to a cooling rack to cool completely.
Serve: These are pancake-style muffins and are best served warm with your favorite syrup, such as sugar-free maple syrup.

Notes

These are pancakes baked in a muffin form, so they require syrup or honey topping just like regular pancakes.
To serve immediately, cool the muffins for about 5 minutes on a rack before serving.
For meal prep, cool completely, then 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 warm.
To reheat from frozen, microwave for 1 to 2 minutes until heated through.

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