These Pumpkin Pancake Muffins are a delightful blend of fluffy pancakes and warm pumpkin spice. Perfect for breakfast any day, they smell amazing while baking!
They taste just like fall in a muffin! I love to top them with a drizzle of maple syrup or a sprinkle of powdered sugar. It feels like a cozy hug in every bite! 🎃
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! If you prefer fresh, use cooked and mashed pumpkin instead. Just ensure there’s enough moisture.
All-Purpose Flour: Commonly used and works well, but for a gluten-free option, swap with a gluten-free flour blend. Almond or oat flour can add extra flavor but may require some adjustment in liquid.
Granulated Sugar: Regular sugar works perfectly, but you can use brown sugar for a richer flavor. Maple syrup or coconut sugar are healthier substitutes, just adjust the liquid accordingly.
Pumpkin Pie Spice: This spice mix is essential for that warm flavor. If you don’t have it, mix cinnamon, nutmeg, allspice, and ginger in equal parts instead.
Buttermilk: If you’re out, mix 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice and let it sit for a few minutes. This mimics buttermilk’s tanginess and works just fine.
How Do You Get the Best Texture in Muffins?
To achieve fluffy muffins, be gentle when mixing the batter. Overmixing can make them dense. Here’s how to do it:
- Whisk the dry ingredients separately before adding to the wet mixture.
- Pour wet into dry, and gently fold with a spatula. Stop when you see some flour streaks—it’s okay if the batter is lumpy.
- Fill muffin cups only 3/4 full to allow for rising without spilling.
Remember that every oven is different, so keep an eye on the muffins during baking. They should be golden brown and spring back when gently pressed in the center. Happy baking!
How to Make Pumpkin Pancake Muffins
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 2 large eggs
- 1/4 cup vegetable oil (or melted butter)
- 1/2 cup buttermilk
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-20 minutes to bake, totaling around 30 minutes. Perfect for a quick and delicious fall treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing it well to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and ground ginger. Make sure everything is well combined for an even flavor throughout your muffins.
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the eggs, canned pumpkin puree, vegetable oil (or melted butter), buttermilk, and vanilla extract. Mix until everything is smooth and well combined.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl of dry ingredients. Gently stir the two together until just combined. Remember, it’s okay if the batter is a bit lumpy; overmixing can lead to dense muffins.
5. Fill the Muffin Tin:
Using a spoon or ice cream scoop, fill each muffin cup about 3/4 full with the batter. This allows enough room for the muffins to rise without spilling over the edges.
6. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Serve:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. For an extra treat, serve warm with a drizzle of maple syrup, a sprinkle of powdered sugar, or a dollop of whipped cream.
Enjoy these delicious, moist muffins warm or at room temperature, and savor the cozy flavors of fall in every bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, keep in mind that it may create a denser muffin. You might want to add a little extra liquid or reduce the amount of flour slightly for a better texture.
Can I Make These Muffins Vegan?
Absolutely! To make vegan pumpkin pancake muffins, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a non-dairy milk, like almond or oat milk, instead of buttermilk.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can freeze them! Just wrap them tightly in plastic wrap and then in foil or a freezer bag. Thaw at room temperature when ready to enjoy.
Can I Add Mix-Ins to the Batter?
Definitely! Feel free to add mix-ins like chocolate chips, walnuts, or dried cranberries for extra flavor and texture. Just fold them in gently after mixing the wet and dry ingredients, being careful not to overmix.
