These Pumpkin Pancake Muffins are fluffy bites of fall goodness! Made with warm spices and sweet pumpkin, they’re a perfect treat for breakfast or snack time.
I love making a big batch and enjoying them all week long. They taste great warm with a little butter or maple syrup on top. It’s like having a cozy hug in a muffin! 🧡
Key Ingredients & Substitutions
All-Purpose and Whole Wheat Flour: The mix of these flours creates a nice balance of texture. If you want to go gluten-free, try using almond flour or a blend of gluten-free flour instead. Just know that the texture may change a bit!
Pumpkin Puree: Canned pumpkin is super convenient! But if you have fresh pumpkin, you can roast it, scoop out the flesh, and mash it for an even fresher taste. Give it a try if you’re feeling adventurous!
Brown Sugar: This adds sweetness and moisture. For a healthier twist, you can substitute it with coconut sugar or maple syrup. Just adjust the liquid in the recipe if you use syrup to keep the batter thick.
Milk: You can use any kind of milk, including almond, oat, or coconut milk for a dairy-free option. They all work well! Just choose the one you like best.
Pumpkin Pie Spice: If you don’t have this spice mix, you can create your own by combining equal parts of cinnamon and nutmeg, with a pinch of ginger and cloves. Adjust to your taste!
How Do I Get the Best Texture for My Muffins?
The key to fluffy muffins is careful mixing! When you combine the wet and dry ingredients, mix gently. Overmixing can make your muffins dense. Here’s how to do it right:
- Mix the dry ingredients in one bowl and the wet in another.
- Once you combine them, stir just until they come together. It’s okay if there are a few lumps!
- Fill the muffin tins about 3/4 full to give them room to rise without overflowing.
- Keep an eye on them while baking; ovens can vary slightly! A toothpick should come out clean when they’re done.
With these tips, your muffins will come out soft and delicious every time!
How to Make Pumpkin Pancake Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 cup brown sugar, packed
Wet Ingredients:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup milk (any kind)
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Optional Glaze:
- 1/2 cup powdered sugar mixed with 1-2 tablespoons milk or lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake, making a total time of approximately 35-40 minutes. Perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat and Prepare your Muffin Tin:
Start by preheating your oven to 375°F (190°C). While the oven warms up, lightly grease a 12-cup muffin tin or line it with paper liners to prevent sticking. This makes cleanup a breeze!
2. Mix the Dry Ingredients:
In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar. Use a whisk to ensure everything is well mixed and free from lumps.
3. Combine the Wet Ingredients:
In another medium bowl, whisk together the pumpkin puree, eggs, milk, oil (or melted butter), and vanilla extract. Ensure the mixture is smooth and creamy without any lumps.
4. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until everything is combined. Be careful not to overmix—it’s perfectly fine if there are a few lumps left!
5. Fill the Muffin Cups:
Using a spoon or a cookie scoop, divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives the muffins room to rise nicely without overflowing.
6. Bake the Muffins:
Slide the muffin tin into the preheated oven and bake for 18-22 minutes. Keep an eye on them! They are ready when a toothpick inserted into the center of a muffin comes out clean.
7. Cool Down:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. After that, transfer them to a wire rack to cool completely. This step keeps the bottoms from getting soggy.
8. Optional Glaze:
If you want to add a little sweetness, mix the powdered sugar with either milk or lemon juice until smooth, then drizzle it over the cooled muffins.
9. Serve and Enjoy:
These muffins are delicious served warm or at room temperature. Enjoy them with a pat of butter or a drizzle of maple syrup for an extra special treat!
There you go! Enjoy your soft, pumpkin-spiced pancake muffins that capture the cozy flavors of fall in every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, scoop out the flesh, and mash it until smooth. Just make sure to measure out 1 cup for the recipe.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them for slightly longer freshness. To reheat, simply pop them in the microwave for about 15-20 seconds!
Can I Freeze Pumpkin Pancake Muffins?
Yes, these muffins freeze wonderfully! Let them cool completely, then wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. To enjoy, just thaw them at room temperature or warm them in the microwave.
What Should I Serve with These Muffins?
These muffins pair great with a variety of toppings! Try them with butter, maple syrup, or even a dollop of cream cheese. They also make a fantastic accompaniment to coffee or tea for a cozy breakfast treat.
