Kirbie's Cravings

Pumpkin Pancake Muffins

photo of a plate of Pumpkin Pancake Muffins with small pumpkins in the background
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.
photo of the muffins in a muffin tin
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.
photo of one muffin
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.
close-up of the muffins on a white plate
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.
photo of a btach of Pumpkin Pancake Muffins

Mini Pumpkin Pancake Muffins

Servings: 24 mini muffins
Prep Time: 10 minutes
Cook Time: 12 minutes
Course: Breakfast
Cuisine: American
Inspired by my mini chocolate chip pancake muffin recipe these mini pumpkin pancake muffins are studded with chocolate chips and perfect for fall!


  • 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.


Serving: 1muffin, Calories: 52kcal, Carbohydrates: 8g, Fat: 1g, Sodium: 70mg, Sugar: 5g, NET CARBS: 8

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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10 comments on “Pumpkin Pancake Muffins”

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

    • 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.

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

  3. 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.

  4. These are SO cute!!

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