Pumpkin pancake muffins are a convenient twist on traditional pancakes, baked in a muffin tin for easy preparation. They’re perfect for making ahead or serving a crowd, and the best part is you can personalize them with your favourite mix-ins!

Ingredients

  • aking spray with flour
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 2 tablespoon monk fruit sweetener or granulated sugar
  • 2 teaspoons pumpkin pie spice, or more to taste
  • ½ teaspoon salt
  • 2 large eggs, room temperature is best
  • 2 cups unsweetened almond milk, or milk of choice
  • 1 tablespoon vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1 1/2 tablespoons coconut or avocado oil
  • maple syrup, for serving (I use sugar-free)Pumpkin Pancake Muffins

Instructions

  • Preheat oven to 375F.  Spray a 12-cup non-stick muffin tin generously with baking spray.
  • In a large bowl, combine dry ingredients from flour to salt.  Whisk to combine.
  • In a medium bowl, combine wet ingredients from eggs to oil. Whisk to combine then pour mixture into the bowl with the dry ingredients. Whisk until JUST combined.  Don’t over mix.  There will be lumps but don’t worry.
  • Fill 12 muffin tins to the top with batter.
  • Place in the oven and bake 22-25 minutes, rotating halfway through bake time, or until a toothpick inserted in the middle comes out clean.
  • Allow to cool in pan for 10 minutes then with a paring knife or off set spatula, gently remove muffins from tin and transfer to cooling rack.
  • These are pancakes, not muffins so they will need syrup or honey to top them, just like pancakes do! Top with your favourite syrup, I use sugar-free maple.