These soft Pumpkin Pancake Muffins are like a cozy hug on a plate! Packed with warm spices and a hint of sweetness, they smell amazing as they bake.
Breakfast or snack? You don’t have to choose! I love having these muffins with a drizzle of maple syrup on top. They’re just so comforting and perfect for fall! 🍁
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for convenience and consistent flavor. If fresh pumpkin is your thing, you can roast and puree it instead! Just make sure it’s smooth and not too watery.
Milk: I use whole milk for a rich texture, but feel free to substitute with almond milk, oat milk, or any non-dairy milk for a lighter option. Just make sure it’s unsweetened!
Egg: If you’re egg-free, you can use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) or 1/4 cup unsweetened applesauce for moisture.
All-purpose Flour: You can swap with whole wheat flour for a heartier muffin, or use gluten-free flour blends if needed. Just keep an eye on the batter consistency!
Spices: I love the combination of cinnamon, nutmeg, and ginger. If you don’t have one, feel free to mix and match with pumpkin pie spice or just use what you have on hand!
How Do I Get Fluffy Muffins Without Overmixing?
One of the key tricks to making fluffy muffins is avoiding overmixing the batter. When combining wet and dry ingredients, mix just until you don’t see any more flour streaks. The batter can be slightly lumpy – that’s perfectly fine!
- Start by whisking wet ingredients until combined.
- Add the dry mixture in batches, folding gently with a spatula.
- Stop mixing as soon as the flour is incorporated; a few lumps are okay!
This technique keeps the muffins light and airy, so they don’t turn out dense. Plus, it’s easier to mix without a whole lot of elbow grease!
Delicious Pumpkin Pancake Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup canned pumpkin puree
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon vanilla extract
- Optional: pinch of ground cloves or allspice
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and approximately 18 to 22 minutes for baking. So, in about 30-35 minutes total, you can have these tasty muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This step is super important to help your muffins rise perfectly! Line a muffin tin with paper liners or grease it well with cooking spray or butter.
2. Mix Wet Ingredients:
In a large mixing bowl, whisk together the canned pumpkin puree, milk, egg, and melted butter (or oil) until everything is nice and smooth. If you’re using vanilla extract, go ahead and add it in now for an extra flavor boost!
3. Combine Dry Ingredients:
In a separate bowl, mix together the all-purpose flour, sugar, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, and any optional spices like cloves or allspice. Stir them well so they’re evenly distributed.
4. Combine Wet and Dry Mixtures:
Now, gently add the dry mixture to the wet mixture. This is important: use a spatula to fold them together until just combined. It’s okay if the batter is a little lumpy! Avoid overmixing for light, fluffy muffins.
5. Fill the Muffin Cups:
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. This gives them room to rise without spilling over.
6. Bake the Muffins:
Place the muffin tin in the oven and bake for 18 to 22 minutes. The muffins are done when a toothpick inserted into the center comes out clean. Keep an eye on them—every oven is a bit different!
7. Cool the Muffins:
Once baked, take the muffins out of the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. Smell that delicious aroma!
8. Serve and Enjoy:
These muffins can be enjoyed warm or at room temperature. For an even more indulgent treat, drizzle them with maple syrup or sprinkle with powdered sugar right before serving!
Enjoy the warm, cozy flavors of pumpkin and spices in these soft, fluffy muffin treats that taste just like your favorite pumpkin pancakes!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it until tender, then puree until smooth. Just make sure to drain any excess water to avoid a batter that’s too runny.
Can I Make These Muffins Gluten-Free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum for the best results, and add a little extra baking powder if needed to help them rise.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be frozen for up to a month. Just thaw them at room temperature or warm them in the microwave when you’re ready to enjoy!
Can I Add Mix-Ins to the Muffins?
Definitely! You can mix in chocolate chips, nuts, or dried fruits like cranberries for added flavor and texture. Just fold them in gently after the wet and dry ingredients are combined.
