Pumpkin Pancake Muffins

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Pumpkin pancake muffins are pancakes conveniently baked in a muffin tin! They are perfect to make ahead or to feed a crowd, and the best part is that you can customize them with your favorite mix-ins!

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These Pumpkin Pancake Muffins are the best way to welcome pumpkin season! They combine the fluffy texture of pancakes with the rich, spiced flavor of pumpkin in a muffin form. The batter is similar to traditional pancakes but with pumpkin purée, which adds moisture, and pumpkin spice, which gives them that unmistakable warm autumn flavor. Top them with maple syrup, and enjoy! You may also want to try these Pumpkin Spice Pancakes and Whole Wheat Pumpkin Pancakes with Pecans.

Why You’ll Love This Pumpkin Pancake Muffins Recipe

I love an easy breakfast you can make ahead so the kids can eat them on the go and these pancake muffins couldn’t be easier! A few reasons to love them:

Kid-friendly: These pancake muffins make breakfast fun and are easy for kids to eat on the go.
Great for Meal Prep: You can store them at room temperature or in the freezer and reheat them for a quick breakfast or snack throughout the week.
Make Ahead: Baking them in muffin tins makes it simple to serve a crowd or prepare breakfast in advance.
Freezer-friendly: Double the recipe and stock your freezer with these muffins.
Dietary Restrictions: These are vegetarian, Weight Watchers-friendly, and dairy-free (if using almond milk).

If you make this healthy pumpkin pancake muffin recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

Ingredients

The pumpkin puree and pumpkin pie spice make these pancake muffins perfect for a cozy fall morning. The recipe card below contains the exact measurements.

Unbleached All-Purpose Flour is the base of these pumpkin muffins.
Baking Powder helps them rise.
Sweetener: You can use granulated sugar or monk fruit, which has zero calories and net carbs
Pumpkin Pie Spice is full of all the fall flavors.
Kosher Salt balances the sweetness.
Eggs: Bring your eggs to room temperature to help them mix in better.
Milk: Use skim milk to reduce the calories or unsweetened almond milk for dairy-free muffins.
Vanilla Extract adds warmth.
Oil: I used canola oil instead of butter, but coconut oil would also work.
Pumpkin provides fiber, vitamin A, and vitamin K. You can use canned or homemade pumpkin puree.

How to Make Pumpkin Pancake Muffins

To make these easy pumpkin pancake muffins, just mix wet and dry ingredients, add the pumpkin puree, and bake! The complete instructions are in the recipe card at the bottom.

Dry Ingredients: Whisk the flour, baking powder, sugar, pumpkin spice, and salt in a bowl.
Wet Ingredients: Combine the eggs, milk, vanilla, and oil. Add to the dry ingredients and whisk until just combined. It’s OK if there are some lumps–you don’t want to overmix.
Pumpkin Puree: Fill the greased muffin tin with the batter and stir some pumpkin puree into each cup.
Bake the muffins at 375°F for 22 to 25 minutes. Insert a toothpick into the center to check that they are done.

Variations

Make Them Healthier: Swap all-purpose with whole wheat or white whole wheat flour or add a tablespoon of protein powder or flaxseeds.
Add Mix-Ins: Stir in some mini chocolate chips or chopped nuts. You could also make a cream cheese filling, like the one in this Cream Cheese Pumpkin Muffin recipe.
Gluten-Free Muffins: Substitute a gluten-free flour, like Cup4Cup.
Toppings: Top the muffins with pancake toppings, such as a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of whipped cream for an extra treat.

Storage for Meal Prep

These pumpkin pancake muffins freeze well, so you can make a batch ahead of time and reheat them for busy mornings.

Allow the muffins to cool completely. Then, transfer them to an airtight container and store them at room temp for up to 4 days, or wrap them tightly and freeze them for up to 3 months.
To reheat from room temperature, place the muffin on a microwave-safe plate or paper towel and heat for 20 to 30 seconds or until heated through. To reheat from frozen, heat for 1 to 2 minutes.

More Pumpkin Breakfast Recipes You’ll Love

Prep: 10 minutes

Cook: 22 minutes

cooling time: 10 minutes

Total: 42 minutes

Yield: 6 servings

Serving Size: 2 muffins

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.
Using a 1/3 cup measure, fill 12 muffin tins to the top with batter. Add the pumpkin puree and mix to combine,
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.

Last Step:

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To serve immediately: Allow to cool 5 minutes on rack then serve.
For meal prep: Allow to cool completely then transfer to an airtight container and store at room temp for up to 4 days. Or freeze for up to 3 months wrapped tightly.
To reheat from room temp: Place muffin on microwave safe plate or paper towel and heat 20-30 seconds, or until heated through.
From frozen, heat about 1 to 2 minutes.

Serving: 2 muffins, Calories: 244 kcal, Carbohydrates: 41.5 g, Protein: 10.5 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 63.5 mg, Sodium: 315.5 mg, Fiber: 2 g, Sugar: 5 g

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