Pumpkin Pancake Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin-spiced pancakes baked in muffin tins for easy serving. Fluffy, slightly sweet, and customizable with mix-ins. Perfect for meal prep, feeding a crowd, or grab-and-go breakfasts.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Baking spray with flour (Such as Bakers Joy or Pam)
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoon monk fruit sweetener or granulated sugar
- 2 teaspoons pumpkin pie spice (or more to taste)
- ½ teaspoon kosher salt
- 2 large eggs (room temperature is best)
- 2 cups fat free milk (unsweetened almond milk, or milk of choice)
- 1 tablespoon vanilla extract
- 1/2 cup canned pumpkin puree
- 1 1/2 tablespoons oil
- maple syrup (for serving (I use sugar-free))
At a glance
PER SERVING · TIME 42M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 22m
- Sodium
- 239mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 156mg
- Calcium
- 117mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.