Pumpkin Pancake Muffins

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Pumpkin Pancake Muffins are pancakes conveniently baked in a muffin tin! They’re perfect for making ahead or feeding a crowd, and the best part is that you can customize them with your favorite mix-ins!

These Pumpkin Pancake Muffins are the best way to welcome pumpkin season! They combine the fluffy texture of pancakes with the rich, savory flavor of pumpkin in a muffin tin. The dough is similar to traditional pancakes but with pumpkin puree to add moisture and pumpkin spice to give them that unmistakable warm fall flavor. Drizzle them with maple syrup and enjoy! You might also want to try these Pumpkin Spice Pancakes and Whole Wheat Pumpkin Pecan Pancakes.

Why You’ll Love This Pumpkin Pancake Muffins Recipe

I love an easy breakfast that you can make ahead of time for the kids to eat on the go, and these Pancake Muffins couldn’t be easier! A few reasons to love them:

Suitable for children: These pancake muffins make breakfast fun and easy for kids to eat on the go.
Great for Food preparation: You can store them at room temperature or in the freezer and reheat them for a quick breakfast or light breakfast throughout the week.
Go ahead: Baking them in muffin tins makes it easy to serve to a crowd or make breakfast ahead of time.
Suitable for freezer: Double the recipe and stock your freezer with these muffins.
Dietary restrictions: These are vegetarian, Suitable for weight watchersand without dairy products (if using almond milk).

If you make this healthy Pumpkin Pancake Muffins recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTokor Facebook!

ingredients

Pumpkin puree and pumpkin pie spice make these pancake muffins perfect for a cozy fall morning. The recipe card below has the exact measurements.

Unbleached all-purpose flour is the base of these pumpkin muffins.
Baking powder helps them rise.
Sweetener: You can use granulated sugar or monk fruitwhich 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 so they mix better.
milk: Use skim milk to cut 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 work too.
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, simply mix wet and dry ingredients, add pumpkin puree and bake! Full instructions are in the recipe card at the bottom.

Dry ingredients: Whisk the flour, baking powder, sugar, pumpkin spice and salt in a bowl.
Wet Ingredients: Combine the eggs, milk, vanilla and oil. Add to the dry ingredients and beat until combined. It’s okay if there are lumps – you don’t want to over mix.
Pumpkin puree: Fill a greased muffin tin with the batter and mix a little pumpkin puree into each cup.
Bake the muffins at 375°F for 22 to 25 minutes. Insert a toothpick in the center to check for doneness.

Variations

Make them healthier: Replace all-purpose with whole-wheat or white whole-wheat flour, or add a tablespoon of protein powder or flaxseed.
Add mixes: Stir in some chocolate chips or chopped nuts. You can also make a cream cheese filling, like the one in this one Pumpkin Cream Cheese Muffins Recipe.
Gluten Free Muffins: Substitute gluten-free flour, e.g Cup4Cup.
Toppings: Top the muffins with pancake toppings like a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of whipped cream for extra indulgence.

Food preparation storage

These Pumpkin Pancake Muffins freeze well, so you can make a batch ahead of time and reheat them for busy mornings.

Let the muffins cool completely. Then transfer to an airtight container and store at room temperature for up to 4 days, or wrap tightly and freeze 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 rewarm from frozen, reheat for 1 to 2 minutes.

More Pumpkin Breakfast Recipes You’ll Love

preparation: 10 minutes

chef: 22 minutes

cooling time: 10 minutes

Total: 42 minutes

Production: 6 portions

Serving Size: 2 muffins

Preheat oven to 375F. Spray a 12-cup nonstick muffin pan generously with baking spray.
In a large bowl, mix the dry ingredients from the flour to the salt. Whisk to combine.
In a medium bowl, whisk together the wet ingredients from the eggs to the oil. Whisk to combine, then pour the mixture into the bowl with the dry ingredients. Beat until JUST combined. Do not over mix. There will be lumps, but don’t worry.
Using a 1/3 cup measure, fill 12 muffin tins to the top with batter. Add the pumpkin puree and stir to combine,
Place in the oven and bake for 22-25 minutes, rotating halfway through the baking time or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then using a paring knife or a slotted spatula, carefully remove the muffins from the pan and transfer to a cooling rack.

Last step:

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To serve immediately: Let cool 5 minutes on a wire rack, then serve.
For food preparation: Allow to cool completely, then transfer to an airtight container and store at room temperature for up to 4 days. Or freeze for up to 3 months tightly wrapped.
To reheat from room temperature: Place the muffin on a microwave-safe plate or paper towel and heat for 20-30 seconds or until heated through.
From frozenheat for about 1 to 2 minutes.

Serving: 2 muffins, Calories: 244 kcal, Carbohydrates: 41.5 g, Protein: 10.5 g, fats: 5 g, Saturated Fats: 1 g, Cholesterol: 63.5 mg, sodium: 315.5 mg, Fibers: 2 g, sugar: 5 g