Easy Pumpkin Pancake Muffins
You can never have too many morn meal recipes, so give Easy Pumpkin Pancake Muffins a try. This lacto ovo vegetarian recipe serves 15 and costs 30 cents per serving. One portion of this dish contains around 2g of protein, 3g of fat, and a total of 100 calories. 42 people found this recipe to be delicious and satisfying. It is brought to you by Lynns Kitchen Adventures. If you have baking mix, canned pumpkin, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 42%, this dish is pretty good. Users who liked this recipe also liked Mini Pumpkin Pie Pancake Muffins, Easy Pumpkin Muffins, and Too Easy Pumpkin Muffins.
Servings: 15
Ingredients:
2 cups baking mix (Bisquick), homemade baking mix, or gluten free baking mix
1/2 cup canned pumpkin
1 teaspoon cinnamon
1 egg
1/4 cup maple syrup
1 cup milk
Equipment:
muffin liners
muffin tray
whisk
bowl
oven
toothpicks
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees.Grease muffin pan and set aside.In a large bowl whisk together all ingredients. Batter will be thick and a few lumps might remain.Scoop batter into muffin cups filling about 3/4 full.Bake for 18-19 minutes or until toothpick inserted in the center comes out clean.Let cool for about 2 minutes. Remove from pan.Serve with additional maple syrup.
Step by step:
1. Preheat oven to 350 degrees.Grease muffin pan and set aside.In a large bowl whisk together all ingredients. Batter will be thick and a few lumps might remain.Scoop batter into muffin cups filling about 3/4 full.
2. Bake for 18-19 minutes or until toothpick inserted in the center comes out clean.
3. Let cool for about 2 minutes.
4. Remove from pan.
5. Serve with additional maple syrup.
Nutrition Information:
covered percent of daily need
