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If you love the taste of pancakes but are looking for a quicker, more convenient way to enjoy them, these Simple Pumpkin Pancake Muffins are your new go-to. They capture all the fluffy, tender goodness of classic pancakes with the perfect amount of pumpkin spice, all baked into a portable muffin form. They’re a fantastic way to enjoy the flavors of autumn, whether it’s for a quick weekday breakfast or a lazy weekend brunch.

Why You’ll Love This Recipe

This recipe is designed to be as easy as your favorite pancake mix, but with a rich, from-scratch flavor. You can make a batch ahead of time and have a ready-made breakfast all week long. The combination of canned pumpkin puree and warm spices like cinnamon and nutmeg makes every bite feel like a cozy fall morning. Plus, there’s no standing over the griddle—just mix, bake, and enjoy!

Ingredients

For the pan: Baking spray with flour
For the batter: 2 cups of unbleached all-purpose flour, 2 tsp of baking powder, 2 tbsp of monk fruit sweetener or granulated sugar, 2 tsp of pumpkin pie spice, ½ tsp of kosher salt, 2 large eggs (at room temperature), 2 cups of fat-free milk, 1 tbsp of vanilla extract, ½ cup of canned pumpkin puree, and 1 ½ tbsp of oil.
For serving: Maple syrup

Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C). Generously coat a 12-cup non-stick muffin tin with baking spray with flour.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sweetener/sugar, pumpkin pie spice, and salt until well combined.
Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, milk, vanilla extract, pumpkin puree, and oil until the mixture is smooth.
Combine: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. The batter will be slightly lumpy, and that’s exactly what you want! Do not overmix.
Bake: Fill each muffin cup to the top with batter. Place in the preheated oven and bake for 22-25 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out with only a few moist crumbs.
Cool and Serve: Let the muffins cool in the pan for 10 minutes before gently removing them and transferring them to a wire cooling rack. Serve them warm with a generous drizzle of maple syrup.

How to Store Your Pumpkin Pancake Muffins

These muffins are perfect for meal prep!

Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer freshness, store them in the refrigerator for up to 1 week.
Freezing: To freeze, place the muffins in a single layer on a baking sheet and freeze for about an hour until firm. Then, transfer them to a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm them in the microwave for a few seconds.

Common Mistakes to Avoid

Overmixing the Batter: This is the most common mistake. Overmixing will develop the gluten in the flour, resulting in dense, tough muffins. A few lumps are a good sign!
Not Greasing the Pan Properly: Because the muffins are light and fluffy, they can stick to the pan. Be sure to use a generous amount of baking spray or liners.
Using the Wrong Type of Pumpkin: Make sure you use 100% pure canned pumpkin puree, not pumpkin pie filling, which is pre-spiced and sweetened.

Conclusion