Ally's Sweet and Savory Eats: Mini Pumpkin Pancake Muffins

Friday, October 24, 2014

Mini Pumpkin Pancake Muffins


 
The kids and I did NOT dream of a way to use up that last half of can of pumpkin while bored one afternoon and we most certainly did NOT eat all 24 of these mini pancake muffins in one day.
 
I wish I was telling you the truth.
 
We did pour over different recipes to use up that can of pumpkin and we did eat ALL of these.  But before I get hate mail of how it is irresponsible to eat a whole pan of muffins in one sitting day, let me tell you these are easily a one bit wonder.
 
You can stick the whole thing in your mouth!  They are light, airy and delicious and I dare you, just dare you to not eat at least half of the pan.
 
 
You call these pancake muffins because they are great dipped in maple syrup and because they taste like a pancake {obviously}.
 
I think I need to make a batch again this week.  It's been one of those weeks.  In the last three days we've been installing new windows, doors and today....carpet in our living area.  Not all was planned, as we are the 'save for one project at a time' kinda family, but it happened.
 
Right now I am sinking my toes into that squishy new carpet while trying to not fall asleep at the computer.  Staying at home with three little babes is not for the faint of heart.  I'm tired!
 
That is why I bake.  It is my stress reliever!
 
 
And before we get to this recipe....yes, I am still working on my 2-Week Meal Plan.  I know some of you have asked how it was coming.
 
Well, it's coming!  That is about all I can say.  When it's finished, tweaked and double checked I'll be sure to share.  Between burping the baby, breaking up fights between and 3 and a 5 year old and construction, it is slowly getting done.  You know...after I type one sentence and start o fall asleep at the computer!
 
While you are waiting, make these muffins!


Mini Pumpkin Pancake Muffins

Print the Recipe!

1 c/ flour
1/2 t. baking soda
1 t. pumpkin pie spice
1/2 t. ground nutmeg
1/4 c. sugar
1 egg, beaten
1/4 c. milk
1/2 c. canned pumpkin

1.  Preheat the oven to 350 degrees and spray a 24 count mini muffin tin with cooking spray.
2.  In a bowl combine flour, sugar, spices, egg, milk and pumpkin.  Divide batter evenly into mini muffin tins, filling each close to the top.
3.  Bake 9-10 minutes or until the tips spring back when lightly touched.  Cool on a wire rack.
4.  Serve warm or at room temperature with maple syrup for dunking if desired.

3 comments:

  1. Just delicious! Pumpkin for breakfast or anytime for that matter is my favorite way to serve it up. These look like they are great anytime for grab and gos!

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  2. I love pancake muffins! Such a genius idea to add pumpkin! I bet these are amazing! And I'm sure I would have no problem devouring them all in one sitting, I mean day! ;)

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