These Pumpkin Pancake Muffins are a yummy twist on breakfast! With warm pumpkin spice flavor and a fluffy texture, they are great for fall or any day you want a cozy treat.
Perfect for busy mornings, I love how I can grab one on the go. Plus, they make my kitchen smell amazing while baking! Who wouldn’t want that? 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base for your muffins. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend, which works well in most baking recipes.
Pumpkin puree: Canned pumpkin puree is super convenient, but if you have fresh pumpkin, you can roast and puree it for a homemade option. Just make sure it’s smooth!
Milk: Any milk works, whether it’s whole, almond, or oat milk. For a richer muffin, try buttermilk or yogurt; just thin it out a bit.
Spices: Cinnamon is a must, but feel free to adjust the nutmeg and ginger based on your taste. If you don’t have ground cloves, skip it or add allspice instead for a similar flavor.
Butter or oil: I often use melted butter for its rich flavor, but vegetable oil keeps your muffins nice and moist too. You could also use coconut oil for a slight flavor twist!
How Do I Ensure My Muffins Are Fluffy and Tender?
To get that perfect fluffy texture, avoid overmixing the batter once you combine wet and dry ingredients. Mix just until there are no dry spots left; lumps are okay. Another tip is to let the batter sit for a few minutes before baking, which helps with the rise.
- Preheat your oven to the right temperature before baking; this is key for proper rising.
- Fill the muffin cups only 3/4 full to allow room for expansion.
- Check for doneness with a toothpick, and don’t let them bake too long—remove them as soon as it comes out clean.
How to Make Pumpkin Pancake Muffins
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup canned pumpkin puree
- 1/2 cup milk (any kind)
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Maple syrup, for drizzling (optional)
- Butter, for topping (optional)
How Much Time Will You Need?
This recipe will take you about 10 minutes to prepare and then around 18-22 minutes to bake. Make sure to let your muffins cool for about 5 minutes in the pan before transferring them to a wire rack. In total, you can enjoy these delicious muffins in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First thing’s first! Preheat your oven to 350°F (175°C). While that’s heating up, lightly grease a 12-cup muffin pan or line it with paper liners to make for easier cleanup.
2. Mix the Dry Ingredients:
In a large bowl, whisk together your dry ingredients: flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This will ensure they’re well mixed and ready for the wet ingredients!
3. Combine the Wet Ingredients:
In another bowl, beat together the eggs, pumpkin puree, milk, oil (or butter), and vanilla extract until the mixture is smooth and lovely. This is where all that delicious pumpkin flavor comes from!
4. Mix It All Together:
Now, pour your wet ingredients into the bowl with the dry ones. Stir gently until just combined. Remember, it’s okay if there are a few lumps. Overmixing can make your muffins tough, and we want them light and fluffy!
5. Fill the Muffin Tin:
Spoon the batter into your muffin tin, filling each cup about 3/4 full. This gives them room to rise while baking.
6. Bake and Check:
Pop the muffin pan into your preheated oven. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them to avoid over-baking!
7. Cool and Enjoy:
Once they’re done 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 can’t wait, dig in while they’re warm!
8. Serve Up Some Happiness:
For the final touch, serve your muffins warm with a pat of butter and a drizzle of maple syrup on top. You’ll love how comforting and tasty they are, perfect for any breakfast or snack!
Enjoy your freshly baked, moist, spiced pumpkin pancake muffins that bring all the cozy vibes of autumn, any time of the year!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but for best results, use half whole wheat and half all-purpose flour to keep the muffins light and fluffy.
Can I Substitute Pumpkin Puree with Something Else?
Yes! If you can’t find pumpkin puree, feel free to use unsweetened applesauce for a different flavor profile or mashed ripe bananas for a delicious twist. Just keep in mind this may alter the flavor and texture slightly.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them to extend their freshness, but they may dry out slightly. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months.
Can I Add Mix-Ins Like Chocolate Chips or Nuts?
Definitely! Feel free to fold in chocolate chips, chopped nuts, or dried fruit into the batter for extra flavor and texture. Just add about 1/2 to 1 cup of your chosen mix-ins before baking.
