Description

These Pumpkin Pancake Muffins are a delightful twist on traditional pancakes, baked into portable, fluffy muffins that are perfect for a quick breakfast or snack. Featuring the warm flavors of pumpkin and pumpkin pie spice, these muffins are lightly sweetened with monk fruit and ideal for topping with your favorite syrup or honey. Moist and tender, they bring the comforting taste of fall to your table effortlessly.

Ingredients

Scale

Dry Ingredients

2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 tablespoons monk fruit sweetener or granulated sugar
2 teaspoons pumpkin pie spice (or more to taste)
½ teaspoon kosher salt

Wet Ingredients

2 large eggs (room temperature is best)
2 cups fat free milk (unsweetened almond milk, or milk of choice)
1 tablespoon vanilla extract
½ cup canned pumpkin puree
1 ½ tablespoons oil

Other

Baking spray with flour (Such as Bakers Joy or Pam)
Maple syrup (for serving, sugar-free recommended)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Generously spray a 12-cup non-stick muffin tin with baking spray to prevent sticking.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, monk fruit sweetener, pumpkin pie spice, and kosher salt until well mixed.
Mix Wet Ingredients: In a medium bowl, whisk the eggs, fat free milk, vanilla extract, canned pumpkin puree, and oil until smooth and fully combined.
Combine Wet and Dry: Pour the wet mixture into the bowl of dry ingredients. Gently whisk until just combined, taking care not to overmix. The batter should still have some lumps.
Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup to the top for full-sized muffins.
Bake: Place the muffin tin in the oven and bake for 22 to 25 minutes, rotating the pan halfway through for even baking. Check doneness by inserting a toothpick into the center; it should come out clean.
Cool and Remove: Allow the muffins to cool in the pan for about 10 minutes. Use a paring knife or offset spatula to gently loosen each muffin and transfer them to a wire cooling rack.
Serve: These are pancake muffins, so serve them with your favorite syrup or honey, just like pancakes. Sugar-free maple syrup is a great option.

Notes

These are pancakes baked in muffin form, so they are best enjoyed with syrup or honey topping, just like traditional pancakes.
To serve immediately, let muffins cool for 5 minutes on a cooling rack before serving.
For meal prep, cool completely and store in an airtight container at room temperature for up to 4 days, or freeze tightly wrapped for up to 3 months.
To reheat from room temperature, microwave on a microwave-safe plate or paper towel for 20-30 seconds until warm.
To reheat from frozen, microwave for 1 to 2 minutes depending on microwave strength.

Nutrition

Serving Size: 2 muffins
Calories: 244 kcal
Sugar: 5 g
Sodium: 316 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 41.5 g
Fiber: 2 g
Protein: 10.5 g
Cholesterol: 63.5 mg