Ingredients
1 1/2 cups all-purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup milk (any variety)
1/2 cup pumpkin puree
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 375°F (190°C) and generously grease a 24-count mini muffin tin with butter or non-stick cooking spray.
Step 2: In a large mixing bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt until well combined.
Step 3: In a separate medium bowl, beat the egg, then stir in the pumpkin puree, milk, melted butter, and vanilla extract until the mixture is smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until the flour is incorporated. Do not overmix your pumpkin pancake bites batter.
Step 5: Using a small cookie scoop or a tablespoon, fill each mini muffin cup about 3/4 full with the batter.
Step 6: Bake for 10-12 minutes, or until the pumpkin pancake bites are puffed up and a toothpick inserted into the center comes out clean.
Step 7: Let the pumpkin pancake bites cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm with your favorite syrup or toppings.
Notes
For a gluten-free version, use a 1-to-1 gluten-free flour blend. These bites freeze exceptionally well!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 3 bites
- Calories: 145 kcal
- Sugar: 6g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin pancake bites, mini pancakes, fall breakfast, pumpkin recipes, kid-friendly breakfast
