
"Pumpkin pancake muffins are a delightful twist on traditional pancakes, baked to perfection in a muffin tin! These treats are ideal for prepping in advance or serving a larger group, and the most exciting aspect is that you can personalize them with your preferred mix-ins!"
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Begin by setting your oven to 375°F. Generously coat a 12-cup non-stick muffin pan with baking spray to ensure easy release.
In a spacious mixing bowl, blend the dry ingredients, starting with the flour and ending with the salt. Use a whisk to thoroughly mix them together.
In a separate medium bowl, whisk together the wet ingredients, from the eggs to the oil. Once combined, pour this mixture into the bowl containing the dry ingredients. Stir gently until just mixed; it's okay if some lumps remain—avoid overmixing.
Spoon the batter into each of the 12 muffin cups, filling them all the way to the brim.
Transfer the muffin tin to the oven and bake for 22 to 25 minutes, making sure to rotate the tin halfway through the baking time. They are done when a toothpick inserted into the center comes out clean.
After baking, let the muffins cool in the pan for 10 minutes. Then, using a paring knife or an offset spatula, carefully lift the muffins out of the tin and place them on a wire rack to cool completely.
Remember, these are pancake muffins, so they pair perfectly with syrup or honey, just like classic pancakes! Drizzle with your favorite syrup; I prefer using sugar-free maple syrup.