Get ready for some warm and cozy Pumpkin Pancake Muffins! These fluffy treats are packed with pumpkin goodness and spices that smell just like fall.
Perfect for breakfast or a snack, I love to enjoy them with a drizzle of maple syrup on top. Trust me, you won’t want to miss these tasty bites of autumn! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! You can use canned pumpkin puree for convenience or make your own by baking and pureeing fresh pumpkins. If you want a twist, try substituting with sweet potato puree!
Flour: All-purpose flour works well here, but for a healthier option, you can use whole wheat flour. For a gluten-free version, almond or oat flour would be great choices. Just remember, the texture may vary slightly.
Sugar: I recommend starting with 1/4 cup, but you can reduce the sugar if you prefer less sweetness. Honey or maple syrup can also be used as natural sweeteners—just adjust the liquid in the recipe accordingly.
Milk: You can use any milk you like—dairy, almond, oat, or soy. If you want a richer flavor, try using buttermilk instead!
How Do You Mix Wet and Dry Ingredients Without Overmixing?
A common challenge is combining wet and dry ingredients without overmixing, which can lead to tough muffins. Here’s how to do it right:
- First, mix all your dry ingredients well to ensure even distribution.
- In a separate bowl, whisk the wet ingredients until smooth.
- Now, pour the wet mixture into the dry ingredients.
- Use a spatula to gently fold the two together. Stop mixing as soon as no flour pockets are visible. A few lumps are okay!
This gentle mixing keeps your muffins fluffy and tender. Happy baking!
How to Make Pumpkin Pancake Muffins
Ingredients You’ll Need:
- 1 cup pumpkin puree: canned or fresh
- 1 cup all-purpose flour
- 1/4 cup sugar: adjust to taste
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup milk: dairy or non-dairy
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Optional: 1/4 cup chopped nuts or chocolate chips
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 20 minutes to bake. You’ll spend about 30 minutes total from start to finish, including baking time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the muffins cook evenly. Line or grease a muffin tin to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Make sure everything is well combined for even flavor in every muffin.
3. Combine the Wet Ingredients:
In a separate bowl, mix the pumpkin puree, milk, egg, vegetable oil (or melted butter), and vanilla extract. Whisk until the mixture is smooth and creamy. This is where the delicious pumpkin flavor starts!
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula until just combined. It’s okay if there are a few lumps; avoid overmixing to keep the muffins light and fluffy!
5. Add Optional Ingredients:
If you like, fold in the chopped nuts or chocolate chips. This adds some extra flavor and texture!
6. Fill the Muffin Tin:
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. To check if they are done, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!
8. Cool and Enjoy:
Once baked, 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. Serve them warm or at room temperature and enjoy them plain or with a drizzle of maple syrup!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, simply bake a small pumpkin until soft, scoop out the flesh, and blend it until smooth. This can be a fun way to get that fresh pumpkin taste!
How Can I Make These Muffins Vegan?
You can easily make these muffins vegan by substituting the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water), and using non-dairy milk and vegetable oil instead of butter.
Can I Freeze Pumpkin Pancake Muffins?
Yes, you can! Once completely cooled, wrap muffins tightly in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw them in the fridge overnight when you’re ready to enjoy!
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you prefer them warm, you can reheat them in the microwave for a few seconds!
