These pumpkin pancake muffins are a fun twist on your favorite breakfast! They are fluffy and packed with warm spices, just like a cozy fall morning.
They’re easy to grab and eat on the go, which is perfect for busy mornings. Plus, the pumpkin makes them moist and delicious! Who can resist a treat that tastes like a big hug? 😊
Ingredients & Substitutions
All-Purpose Flour: This gives structure to the muffins. If you want a gluten-free option, try using almond flour or a gluten-free flour blend.
Whole Wheat Flour: Adding whole wheat offers extra fiber. You can use more all-purpose flour if whole wheat isn’t available. It will still taste great but with a different texture.
Pumpkin Pie Spice: A mix of spices really brings out the pumpkin flavor. If you don’t have it, you can create your own blend using cinnamon, nutmeg, ginger, and cloves, adjusting the amounts to your taste.
Pumpkin Puree: Canned pumpkin puree is convenient. If using fresh pumpkin, make sure to cook and puree it until smooth. Both options work well!
Buttermilk: Buttermilk adds fluffiness. You can substitute it with milk mixed with a teaspoon of vinegar or lemon juice to mimic the acidity.
Melted Butter/Oil: I enjoy using melted butter for flavor, but vegetable oil works just fine too. It keeps the muffins moist without added flavor.
How Do I Get the Right Texture for My Muffins?
The texture of your pumpkin pancake muffins depends on how you mix the batter. Here’s how to get it just right:
- Start by whisking dry ingredients separately and wet ingredients in another bowl.
- Combine wet and dry ingredients gently. Overmixing can lead to tough muffins.
- Stop mixing as soon as you no longer see dry flour. It’s okay if there are a few lumps.
- Fill the muffin cups about 3/4 full to allow room for rising.
Your muffins should be light and fluffy that are perfectly moist from the pumpkin. Happy baking!
How to Make Pumpkin Pancake Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons brown sugar
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup buttermilk or milk
- 2 large eggs
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract
Optional Topping:
- Powdered sugar or simple icing for drizzling
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and around 20 minutes of baking time. After baking, let the muffins cool for about 5 minutes in the pan and then cool completely on a rack. You can enjoy these warm or at room temperature!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that your muffins bake evenly and rise nicely. While the oven is heating, you can prepare your muffin tin by lightly greasing it or lining it with paper liners.
2. Mix Dry Ingredients:
In a large bowl, whisk together all the dry ingredients: all-purpose flour, whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Make sure everything is well combined so that your muffins have a consistent flavor.
3. Combine Wet Ingredients:
In another bowl, combine the wet ingredients: pumpkin puree, buttermilk (or milk), eggs, melted butter (or oil), and vanilla extract. Mix everything until it’s smooth and well blended. This is where the magic of flavor happens!
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or spoon. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can make your muffins tough!
5. Fill the Muffin Tin:
Spoon the batter into the prepared muffin cups, filling each one about 3/4 full. This gives them room to rise without overflowing.
6. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. The muffins should be golden on top.
7. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. This helps them set up without becoming too moist. Then transfer them to a wire rack to cool completely.
8. Drizzle with Icing (Optional):
If you love a sweet touch, mix some powdered sugar with a few drops of milk to make a simple icing. Drizzle it over the cooled muffins for a delicious finishing touch!
9. Enjoy!
These comforting pumpkin pancake muffins are great warm or at room temperature. Pair them with your favorite cup of coffee or tea for a delightful treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to cook and puree it until it’s smooth. This will give you the same delicious flavor as canned pumpkin.
Can I Substitute the Buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to curdle, and it will work perfectly in the recipe!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 2 months. Just thaw before enjoying!
Can I Add Mix-Ins Like Chocolate Chips or Nuts?
Definitely! Feel free to fold in some chocolate chips, walnuts, or pecans into the batter after mixing the wet and dry ingredients. Just keep in mind that this may alter the baking time slightly.
