Monday, October 17, 2011

Pumpkin Pancake Muffins


I really loved the quick and on-the-go mini chocolate chip pancake muffins I made last week. Since I’ve been on a pumpkin baking spree, I thought I’d try making a pumpkin one too.

These were wetter and a little heavier than the original ones as a result of the pumpkin puree, but they tasted great. I added some sugar to the batter so they were sweet on their own and don’t need any syrup. Next time I might try adding maple syrup to the batter instead of sugar.

I added cinnamon to the batter too to make it a little more fall-like. I might try some pumpkin pie spice next time. I also sprinkled some cinnamon on top along with the chocolate chips. These were quite tasty and perfect for Fall.

I used Bisquick mix rather than make them from scratch because I have a bunch of bisquick to get rid of it. One of these days I’ll try making the recipe from scratch. But the mix makes these even quicker. It’s also perfect to pack and go to eat in the car or at work. The only thing is, I recommend eating them the day of. Just like regular pancakes.

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Mini Pumpkin Pancake Muffins

Prep Time: 10 mins

Cook Time: 12 mins

Ingredients:

1 cup of bisquick mix
1 egg
1/4 cup milk
1/4 cup pumpkin puree
1/4 cup sugar
1 tsp cinnamon plus additional cinnamon for dusting on top
1/2 cup mini chocolate chips

Directions:

1. Grease a mini muffin pan with pam spray. Preheat oven to 350F.
2. In a large glass bowl, mix bisquick, egg, pumpkin puree, milk and 1 tsp cinnamon with a large spoon. Batter should still have some lumps remaining.
3. Pour batter into muffin molds, about 2/3 full. Scatter a few mini chocolate chips on top of each filled muffin mold. Sprinkle some cinnamon on top as well.
4. Bake for 10-15 minutes until toothpick inserted comes out clean.

 

10 Responses to “Pumpkin Pancake Muffins”

  1. 1

    Paula — October 17, 2011 @ 6:48 am

    They must be delicious, and they have a very nice colour!!!

    • Kirbie replied: — October 17th, 2011 @ 8:39 am

      I liked the bright orange. The original pancake muffins were such a pale yellow.

  2. 2

    Kay — October 17, 2011 @ 6:08 pm

    These are SO cute!!

    • Kirbie replied: — October 18th, 2011 @ 8:23 am

      Cute and dangerous because I eat too many. haha =)

  3. 3

    Natalie — November 1, 2011 @ 6:50 am

    This just look delicious and soooo darling. I can’t wait to make them because they are just adorable and I looooove pumpkin. (especially mini pumpkin ;) ) Sooooo excited right now. Yay.

    • Kirbie replied: — November 1st, 2011 @ 8:38 am

      I like how cute they are too

  4. 4

    Jennie — November 3, 2011 @ 9:29 am

    These look delicious! I only have a regular size muffin tin – how would you adjust the cooking time?

    • Kirbie replied: — November 3rd, 2011 @ 9:52 am

      I would do about 20 minutes and then start checking on them. I’m guessing it would be about 20-25 minutes.

  5. 5

    Brian — September 28, 2012 @ 6:26 am

    Is “pumpkin puree” the same as canned pumpkin pie filling?

    • Kirbie replied: — September 28th, 2012 @ 9:04 am

      If you buy canned pumpkin, they have 2 kinds at the grocery store. One is pure pumpkin puree. The other is pumpkin pie filling which has spices and other stuff in it. You want the pure pumpkin one, not the pumpkin pie filling one.

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