These Pumpkin Pancake Muffins are a tasty twist on breakfast! They’re fluffy, spicy, and have a cozy pumpkin flavor that will make your mornings feel special.
I love how easy they are to whip up—mix, pour, and bake! They also make great snacks. Trust me, you’ll want to keep these handy for every autumn morning. 🍂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. You can substitute it with cake flour for a softer texture or gluten-free flour if you need a gluten-free option.
Whole Wheat Flour: Adds a nuttier flavor and more fiber. If you’re skipping it, just use more all-purpose flour. For a similar taste, try oat flour.
Pumpkin Puree: Make sure to choose plain pumpkin puree, not pie filling which has added sugar and spices. You can also use homemade puree if you prefer!
Milk: Any kind of milk works here. Unsweetened almond or oat milk are great dairy-free options. You can even use buttermilk for extra moisture and tang.
Pumpkin Pie Spice: This adds a warm flavor. If you don’t have it, mix your own using cinnamon, nutmeg, ginger, and a pinch of cloves.
How Do I Make Sure My Muffins Are Not Overmixed?
Overmixing can lead to dense muffins, so it’s important to mix just enough. Here are some tips:
- Combine dry ingredients and wet ingredients in separate bowls first. This avoids lumps in the dry mix.
- When you pour the wet ingredients into the dry ones, gently fold them together. Use a rubber spatula to cut through the batter and turn it over—just until you don’t see dry flour.
- It’s okay if there are a few lumps! The batter should be slightly thick but not overly smooth.
By taking your time and being gentle, you’ll get fluffy muffins every time!
How to Make Pumpkin Pancake Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 cup whole wheat flour (optional for texture)
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk (dairy or plant-based)
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
For Serving:
- Maple syrup, for drizzling (optional)
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and roughly 20-22 minutes to bake. Once everything is done, let your muffins cool for a bit before serving, making the total time around 40 minutes. Quick and easy breakfast or snack that the whole family will love!
Step-by-Step Instructions:
1. Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While it’s heating, line a 12-cup muffin tin with paper liners or grease it lightly. This prevents the muffins from sticking.
2. Mix the Dry Ingredients
In a large bowl, grab a whisk and combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Mixing these ingredients together ensures they will be evenly distributed throughout your muffins.
3. Combine the Wet Ingredients
In a separate bowl, mix together the pumpkin puree, milk, vegetable oil (or melted butter), egg, and vanilla extract. Use a whisk or fork to make sure everything is blended smoothly. This is where all the flavor comes from!
4. Combine Wet and Dry Ingredients
Next, pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently stir just until everything is combined. Do not overmix! A few lumps in the batter are perfectly fine. You want your muffins to be fluffy!
5. Fill the Muffin Tin
Spoon the muffin batter into the prepared muffin cups, filling each about three-quarters of the way full. This allows room for the muffins to rise while baking.
6. Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check if they’re done by inserting a toothpick into the center of a muffin; it should come out clean. If there’s batter on it, give them a few more minutes.
7. Cool the Muffins
Once baked, remove the muffins from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. This step helps prevent soggy bottoms.
8. Serve and Enjoy!
If you like, drizzle some maple syrup over your muffins before serving. These treats are best enjoyed warm or at room temperature. They’re perfect for a cozy breakfast or a delicious snack throughout the day!
Enjoy your Pumpkin Pancake Muffins! 🎃🥞
Can I Substitute Fresh Pumpkin for Canned Pumpkin Puree?
Yes, you can! Just make sure to roast and puree the pumpkin until smooth. You’ll need about 1 cup of cooked pumpkin, and be sure to drain any excess moisture to prevent the muffins from becoming too wet.
How Can I Make These Muffins Gluten-Free?
No problem! Substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure it includes xanthan gum for the best texture, or add 1/4 teaspoon of xanthan gum to your mixture if it doesn’t.
Can I Freeze Leftover Muffins?
Absolutely! Allow the muffins to cool completely, then place them in an airtight container or a freezer bag. They can be frozen for up to 3 months. To enjoy, thaw in the fridge overnight and warm them up in the microwave or oven.
How Can I Add More Flavor to My Muffins?
To boost the flavor, consider adding chocolate chips, nuts, or dried fruit like cranberries or raisins to the batter. You can also increase the pumpkin pie spice for an extra kick!
