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!
Pumpkin Pancake Muffins
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, pumpkin puree 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.
- Pour Batter: Fill the greased muffin tin with the batter.
- 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
- Mini Pumpkin Chocolate Chip Muffins
- Pumpkin Bread
- Pumpkin Baked Oatmeal Cups
- Pumpkin Pecan Muffins
- Pumpkin Banana Bread
Pumpkin Pancake Muffins
Equipment
- 12-cup non-stick muffin tin
Ingredients
- Baking spray with flour, Such as Bakers Joy or Pam
- 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 kosher salt
- 2 large eggs, room temperature is best
- 2 cups fat free milk, unsweetened almond milk, or milk of choice
- 1 tablespoon vanilla extract
- 1/2 cup canned pumpkin puree
- 1 1/2 tablespoons oil
- maple syrup, for serving (I use sugar-free)
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 favorite syrup, I use sugar-free maple.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- 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.
nice recipe, got 16, used parchment paper cup liners, like them with some chopped walnuts. Like any pancake recipe that doesn’t require a skillet and one by one.
These were super good!! Very easy to make. I sprinkled the top with walnut crumbs. Delicious!
Delicious! I’m going to add fully cooked sausage next time into the batter for a McGriddle kind of taste! I think it’ll be delightful!
Let me know how they come out!
Can you use applesauce in place of the oil? Can’t wait to make these!
easy and delicious. I used whole wheat flour
We loved this easy breakfast, so delicious!
I meal prepped these for my breakfasts this week and they are simply delicious! I used regular granulated sugar, unsweetened vanilla almond milk and replaced 1/2 c flour with whole wheat flour. I used cupcake papers instead of greasing the muffin tin.
These muffins are perfection & they come together quickly!! This is going to be a fall & winter staple in my house! Yummm!
How can I adjust this recipe for to make regular pancake muffins instead of adding pumpkin puree?
I wonder if protien pancake mix would work instead of flour
I like muffins for grab-and-go breakfasts so I used brown sugar and added 1Tbsp. Still not super sweet, but all of my kids loved them, so I think it was enough.
New fall favorite! So good, and easy to make ahead for a quick breakfast on the go. Might add just a bit more of the pie spice.
Yum yum As easy to make as falling off a log 🎃
These smelled delicious while in the oven but have almost no taste. If I hadn’t added chocolate chips, I wouldn’t taste anything.
Just a reminder, they are pancakes not muffins so you need to add syrup as they aren’t sweetened.
Can you use gluten free flour for these?
I havent tried?
I swapped out the flour with protein pancake mix, reduced the baking powder to 1 tsp and used coconut milk in place of regular milk, came out great! Thanks
Can you use muffins liners? And would you spray/flour them?
Sure
How much pumpkin puree is 1/2 a can? I have different size cans this year in particular. Also could maple syrup be used instead of sugar/monk fruit?
it says 1/2 cup of canned
Are the 6 WW points for 2 muffins?
I calculated WW points in my WW app in current point system. A Two-Muffin serving has 8 points not 6.
These look great! But how much pumpkin do you add to each muffin? A tablespoon?
I mix it all in with the batter… or swirl it in.
I, like most of the other comments, are wondering about the adding the pumpkin puree after putting the mix in the Muffin pan. Is that a mistake?
That was not a mistake – it’s weird but in the body of the article she writes:
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.
I personally would add and gently swirl the pumpkin puree into the mixture after combining and lightly mixing the dry and wet ingredients.
Thanks for this! I ended up adding the pumpkin after combining the wet and dry ingredients.
These look great! If I don’t have baking spray with flour, can I just use grease the muffin tin with butter or coconut oil spray – or grease and then dust with flour? Or will they stick too much?
I would grease then dust with flour (or sugar) so they dont stick.
Was there a mistake in the step when the pumpkin purée is added? Surely you don’t add it after the batter is already in the muffin tin?
Mix it with the wet ingredients.
Can you substitute sugar free apple sauce for the monk fruit?
It still needs a little sweetener, you can add sugar.
These look fabulous!! I can’t wait to make these with my family! Just wondering if you can mix the pumpkin in before putting them in the muffin tin? Or if they’re supposed to be more marbled with the pumpkin puree and muffin mix? Just curious. Thank you!
I wondered the same thing!
Hey Gina, please answer the many questions you have here.
It works either way, it doesn’t matter. To make it easy I just changed the directions to mix it in so no confusion.
The pumpkin puree goes on top of each muffin after filling pan?
Yes.
Am I reading the recipe right? Step 4 says: “Using a 1/3 cup measure, fill 12 muffin tins to the top with batter. Add the pumpkin puree and mix to combine.” So I divide the mix into the muffin tin, THEN add pumpkin puree? Wouldn’t it be easier to add the pumpkin first?
Yes, just mix it with the wet ingredients.