These Pumpkin Pancake Muffins are a cozy treat that blends the flavors of pancakes and pumpkin spice! They’re soft, fluffy, and perfect for a chilly morning.
Who wouldn’t want a little slice of autumn in muffin form? I love having them warm with a drizzle of maple syrup. They’re so easy to make that even sleepyheads can whip them up!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your muffins. If you’re looking for a gluten-free option, you could use a 1:1 gluten-free flour blend. I’ve noticed the texture is slightly different, but they still turn out great!
Pumpkin puree: Canned pumpkin is convenient, but fresh pumpkin works too! Just roast and puree it. It gives a more vibrant flavor. You can also substitute unsweetened applesauce for a lighter twist.
Milk: I usually use almond milk for a nutty flavor, but any milk will do, including oat or soy. If you’re avoiding dairy, opt for a plant-based milk without added sugar.
Baking powder and soda: These are key for fluffiness. Make sure they’re fresh! If you’re out, you can use self-rising flour instead, just reduce the added salt.
Brown sugar or maple syrup: I love using maple syrup for a richer flavor. If you want lower sugar, consider using mashed ripe bananas or coconut sugar as substitutes.
How Do I Ensure My Muffins Are Moist and Tender?
The secret to moist muffins lies in two crucial steps: mixing and baking. When combining wet and dry ingredients, stir gently. Overmixing can lead to tough muffins. A few lumps are perfectly fine!
- Preheat your oven well; this helps them rise properly.
- Fill the muffin cups only about 3/4 full to prevent overflow.
- Keep an eye on baking time—start checking them a minute or two early; you want them just set!
How to Make Pumpkin Pancake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup milk (dairy or plant-based)
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1/3 cup brown sugar or maple syrup
- 1 teaspoon vanilla extract
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 20 minutes to bake. Make sure to allow for some cooling time afterward, about 5-10 minutes, before enjoying your delicious muffins. In total, plan for about 45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). This is an important step to ensure your muffins rise perfectly! While the oven is heating, line a muffin tin with paper liners or grease it well to prevent stickiness.
2. Mixing Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger). Make sure everything is evenly combined so that your muffins have a consistent flavor!
3. Mixing Wet Ingredients:
In another bowl, combine the pumpkin puree, milk, vegetable oil (or melted butter), eggs, brown sugar (or maple syrup), and vanilla extract. Whisk them together until you have a smooth mixture. This is where the magic of pumpkin flavor comes from!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently stir them together until just combined. It’s okay if there are a few lumps—overmixing can make the muffins tough!
5. Fill the Muffin Tin:
Spoon the batter into the muffin tin, filling each cup about 3/4 full. This gives them room to rise without overflowing when they bake!
6. Bake Your Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. Keep an eye on them; they’re done when a toothpick inserted into the center comes out clean. The smell is going to be amazing!
7. Cool and Transfer:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Optional Glaze:
If you’d like to add a sweet glaze, whisk together the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. Drizzle this over your cooled muffins for extra sweetness and flavor!
9. Enjoy!
These Pumpkin Pancake Muffins can be enjoyed warm or at room temperature. Serve them with a drizzle of maple syrup or a pat of butter for an extra cozy touch. They are perfect for breakfast or a delightful snack!
Now you have a delightful muffin that delivers the flavors of fall in every bite. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can replace all-purpose flour for added nutrition. Just keep in mind that the muffins may be slightly denser, so you might want to start with a mix of whole wheat and all-purpose if you prefer a lighter texture.
What Can I Use Instead of Eggs?
If you need an egg substitute, mashed banana (1/4 cup per egg) or unsweetened applesauce works well! You can also use flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) for a vegan option.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly and freeze for up to 3 months. Just thaw them overnight in the fridge before enjoying!
Can I Add Mix-Ins Like Nuts or Chocolate Chips?
Yes, mix-ins are a great way to customize your muffins! Feel free to add 1/2 to 1 cup of chopped nuts, chocolate chips, or dried cranberries. Just fold them into the batter gently before filling the muffin tin.
