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.
Mini Pumpkin Pancake Muffins
- 1 cup of bisquick mix
- 1 egg
- 1/4 cup fat free 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
- Grease a mini muffin pan with pam spray. Preheat oven to 350°F.
- In a large glass bowl, mix Bisquick, egg, pumpkin puree, milk and 1 tsp cinnamon with a large spoon. The batter should still have some lumps remaining.
- 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.
- Bake for 10-15 minutes until toothpick inserted comes out clean.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.