Mini Pumpkin Pancake Muffins

Prep Time: 10 minutes
Cook Time: 12 minutes
Course: Breakfast
Cuisine: American
Servings: 24 mini muffins

Inspired by my mini chocolate chip pancake muffin recipe these mini pumpkin pancake muffins are studded with chocolate chips and perfect for fall!

Ingredients:

  • 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

Directions:

  1. Grease a mini muffin pan with pam spray. Preheat oven to 350°F.

  2. 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.
  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.

Nutrition Facts
Mini Pumpkin Pancake Muffins
Amount Per Serving (1 muffin)
Calories 52 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 7mg2%
Sodium 70mg3%
Potassium 19mg1%
Carbohydrates 8g3%
Sugar 5g6%
Vitamin A 420IU8%
Vitamin C 0.1mg0%
Calcium 19mg2%
Iron 0.3mg2%
Net Carbs 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

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