Description
These Fluffy Pumpkin Pancake Muffins combine the delightful taste of pumpkin with the convenience of a muffin, making them a perfect fall-inspired breakfast treat.
Ingredients
- Baking spray with flour
- 2 cups unbleached all-purpose flour
- 2 tsp baking powder
- 2 tbsp monk fruit sweetener or granulated sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 2 large eggs (at room temperature)
- 2 cups fat-free milk
- 1 tbsp vanilla extract
- 1/2 cup canned pumpkin puree
- 1 1/2 tbsp oil
- Maple syrup for serving
Instructions
- Preheat the oven to 375°F (190°C) and generously coat a 12-cup non-stick muffin tin with baking spray with flour.
- Whisk together the flour, baking powder, sweetener or granulated sugar, pumpkin pie spice, and salt until well mixed.
- In a medium bowl, whisk the eggs, milk, vanilla extract, pumpkin puree, and oil until everything is smooth and well combined.
- Pour the wet ingredients into the dry ingredients, and gently whisk until just combined. Remember, lumps are okay!
- Fill each muffin cup to the top with the batter.
- Bake for 22-25 minutes, rotating the pan halfway through. You’ll know they’re done when a toothpick inserted in the center comes out with only a few moist crumbs.
- Allow the muffins to cool in the pan for 10 minutes, then gently remove them and transfer to a wire cooling rack.
- Serve warm with a sprinkle of maple syrup.
Notes
These muffins can be topped with whipped cream or chopped pecans for added texture. They can be stored in an airtight container for 2-3 days or frozen for up to three months.