These Pumpkin Pancake Muffins are a warm, yummy treat! With the spices of fall and a fluffiness that feels like a hug, they are perfect for breakfast or a snack.
Who knew muffins could taste like pancakes? I love grabbing one on busy mornings. Just pop them in the toaster, and you’re ready to go—delicious and super easy!
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree, which is super convenient and always smooth. If you want, you could make your own using fresh pumpkin. Just roast and blend it until smooth. Pumpkin is packed with nutrients, so it’s a great choice!
Flour: I recommend all-purpose flour for these muffins, giving them a nice structure. If you need a gluten-free version, try almond flour or a gluten-free flour blend, but note that the texture may vary slightly.
Sugar: Brown sugar adds a richer flavor, but feel free to use white sugar or coconut sugar if that’s what you have. You could even cut down on sugar a bit if you like the natural sweetness of pumpkin.
Milk: Whole or 2% milk works best for a richer flavor, but you can also substitute with almond milk or oat milk for a dairy-free option. Just make sure it’s unsweetened to keep the flavor balanced.
Eggs: If you’re looking for an egg substitute, try using flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. This helps bind the muffins, just like eggs do!
How Do I Get the Muffins to Rise Perfectly?
The secret to fluffy muffins starts with your baking powder and baking soda. Make sure they’re fresh for the best rise. Here’s how to ensure your muffins come out light and fluffy:
- Mix dry ingredients well before adding to wet ones to evenly distribute leavening agents.
- Do not overmix! Stir gently until just combined. Overmixing can lead to dense muffins.
- Fill the muffin tins about ¾ full to leave space for rising.
- Preheat your oven properly. A well-heated oven helps the muffins rise quickly as they start baking.
Following these tips will help you achieve the perfect pumpkin pancake muffins that are fluffy and delightful every time!
How to Make Pumpkin Pancake Muffins
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- ½ cup milk (whole or 2%)
- ¼ cup vegetable oil or melted butter
- ½ cup brown sugar, packed
- 1 tbsp maple syrup (optional for deeper pancake flavor)
- 1 tsp vanilla extract
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake, resulting in a total time of around 30-35 minutes. Once baked, allow the muffins to cool for a few minutes before enjoying them warm or at room temperature.
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 375°F (190°C). While that’s warming up, line a muffin tin with paper liners or lightly grease each muffin cup with cooking spray or oil. This will help your muffins come out easily after baking!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, eggs, milk, vegetable oil (or melted butter), brown sugar, maple syrup (if you’re using it), and vanilla extract. Whisk everything together until it’s nice and smooth. This combines all the flavors and makes sure the sugar dissolves well.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This step is important as it ensures all the dry ingredients are evenly distributed and helps remove any lumps.
4. Make the Batter:
Now, gradually add the dry mixture to the wet mixture. Use a spatula or wooden spoon to stir gently. Only mix until you see that the flour is just incorporated—it’s okay if there are a few lumps. Overmixing can lead to tough muffins!
5. Fill the Muffin Cups:
Using a scoop or spoon, divide the batter evenly among the muffin cups, filling each cup about ¾ full. This allows enough space for the muffins to rise without overflowing.
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Keep an eye on them; they’re done when a toothpick inserted into the center of a muffin comes out clean. If the toothpick has batter on it, give them a couple more minutes.
7. Cool and Serve:
Once baked, remove from the oven and allow the muffins to cool in the pan for about 5 minutes. After that, carefully transfer them to a wire rack to let them cool completely. You can enjoy these muffins warm or at room temperature!
8. Optional Toasting:
If desired, you can toast the muffins briefly before serving to enhance the pancake flavor. They are perfect with a pat of butter or a drizzle of maple syrup!
These Pumpkin Pancake Muffins are not only delicious but also make a wonderful snack or breakfast option. Enjoy every fluffy bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the muffins may turn out denser. For best results, consider starting with a mix of half whole wheat and half all-purpose flour to keep them light and fluffy.
Can I Freeze Pumpkin Pancake Muffins?
Absolutely! To freeze, wrap the cooled muffins tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, simply thaw them in the fridge overnight or warm them directly from the freezer in the microwave or toaster.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, try using flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for about 5 minutes to thicken. You can also replace each egg with ¼ cup of applesauce for added moisture and sweetness.
How Long Do These Muffins Last?
These muffins can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the fridge for up to a week or freeze them for up to 3 months!