These Pumpkin Pancake Muffins are fluffy, warm, and full of pumpkin goodness! With a hint of cinnamon and nutmeg, they are perfect for fall mornings or anytime you crave something cozy.
Who wouldn’t love pancakes turned into muffins? It’s like breakfast meets a snack! I enjoy them fresh from the oven with a drizzle of maple syrup on top—super yummy!
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure for your muffins, creating that classic muffin texture. If you’re looking for something healthier, you can use whole wheat flour, but it may give a denser result.
Pumpkin Puree: The star of the show! You can use canned pumpkin or make your own by roasting and pureeing fresh pumpkins. Just ensure it’s smooth and not too watery.
Milk: Whole milk gives these muffins a rich taste, but feel free to swap with almond milk, oat milk, or any dairy-free alternatives you prefer.
Sugars: Maple syrup or honey not only sweetens but adds a nice flavor dimension. You can also use brown sugar for a touch of caramel flavor!
What’s the Best Way to Ensure Fluffy Muffins?
To make sure your muffins are nice and fluffy, focus on not overmixing the batter. Combine dry and wet ingredients just until they are moistened. It’s totally fine if there are small lumps; they will come together during baking! Also, use baking powder and baking soda to help them rise nicely.
- Preheat the oven and prepare your muffin tin first, so everything is ready!
- Fold the mixture gently to combine but stop mixing when you see a few lumps.
- Don’t open the oven door while they’re baking. This keeps the heat steady, allowing your muffins to rise perfectly.
Delicious Pumpkin Pancake Muffins
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or substitute with more all-purpose flour)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon ground cloves (optional)
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/2 cup milk (whole or any preferred milk)
- 1/4 cup maple syrup or honey
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting, optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 18-22 minutes to bake. Overall, you’re looking at around 30-35 minutes from start to finish. Perfect for whipping up a delicious breakfast or snack in no time!
Step-by-Step Instructions:
1. Preheat & Prepare the Muffin Tin:
Start by preheating your oven to 375°F (190°C). While it’s warming up, take a 12-cup muffin tin and line it with paper liners or grease it well to prevent sticking later.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Make sure everything is well combined so the muffins have a consistent flavor and light texture.
3. Combine the Wet Ingredients:
In another bowl, mix the pumpkin puree, eggs, milk, maple syrup, melted butter, and vanilla extract. Use a whisk to combine everything until smooth. This mixture will bring moisture and flavor to your muffins.
4. Combine Wet and Dry Mixtures:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined. Remember, it’s okay if the batter has a few lumps—overmixing can make the muffins tough.
5. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups, filling each cup about 3/4 full. This allows them to rise without overflowing.
6. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. They’re ready when a toothpick inserted into the center comes out clean, with just a few crumbs attached.
7. Cool and Serve:
After baking, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. If you like, dust with powdered sugar before serving for an extra touch!
8. Enjoy!
Serve your pumpkin pancake muffins warm or at room temperature. They are wonderful with a drizzle of maple syrup or a pat of butter. Enjoy the warmth and spice of fall in every bite!
These Pumpkin Pancake Muffins are sure to be a hit with family and friends, perfect for breakfast, snacks, or even a tasty treat!
Can I Use Canned Pumpkin Puree Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree is convenient and works perfectly in this recipe. Just make sure to use 100% pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
What Can I Substitute for Whole Wheat Flour?
If you don’t have whole wheat flour, you can use more all-purpose flour in equal amounts. If you prefer a gluten-free version, try using a gluten-free all-purpose flour blend instead.
How Should I Store the Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw in the fridge overnight and warm them in the microwave or oven before enjoying!
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Definitely! Feel free to add 1/2 to 1 cup of your favorite mix-ins, such as walnuts, pecans, or chocolate chips, to the batter. Just fold them in gently when combining the wet and dry ingredients.
