Name: Pumpkin Spice Pancake Mix Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 muffins
Cuisine: American
Ingredients: 1 cup 100% pumpkin puree; 1 cup milk; 0.333 cup brown sugar; 1 tsp vanilla extract; 1 egg; 2 cups ‘just add water’ pancake mix; 1 tsp pumpkin pie spice; 0.25 tsp ground cinnamon; pumpkin seeds or chocolate chips

Use pancake mix for something besides pancakes! These Pumpkin Spice Pancake Mix Muffins are super soft, delicious and easy to make in one bowl. Freezer friendly and perfect for your Fall breakfast meal prep!

Breakfast

25 m

American

Project Meal Plan

April 25, 2026

Projectmealplan.com

From the Cook

1/6

Pumpkin Spice Pancake Mix Muffins

Project Meal Plan Verified

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Ingredients

Warning0 allergens identified

Pumpkin Spice Pancake Mix Muffins

Instructions

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Instructions

Preheat the oven to 350F. Use cooking spray or avocado oil to grease a 12 count muffin pan, or use baking muffin liners.

In a large mixing bowl, whisk the pumpkin puree, milk, brown sugar, vanilla, and egg until well combined. Add the pancake mix, pumpkin pie spice and cinnamon, then mix until combined.

Divide all the batter between the prepared 12 muffin tin wells. They’ll be filled about 3/4 of the way to the top. Sprinkle the tops with pumpkin seeds or chocolate chips if you want! Bake muffins in the preheated oven for 20-22 minutes. Muffins are done baking when a toothpick comes out clean.

Let them cool for a couple minutes, then use a butter knife around the edges of the muffins to gently loosen from the sides. Place muffins on a cooling rack and let them cool completely. They are delicious immediately and the days after! Store muffins in a sealed container or food storage bag on the counter and enjoy within 4 days. For long term storage, wrap muffins individually in foil, label, and then store in a freezer safe food storage bag in the freezer for 4-6 months for best quality.

Nutrition

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Tips & Tricks (5)

Don't Overmix the Batter 🥄
Stir until just combined after adding wet ingredients to dry—overmixing develops gluten and creates dense, tough muffins instead of the advertised super soft texture.
Room Temperature Ingredients Are Key 🌡️
Let eggs and milk sit out for 15 minutes before mixing to ensure even incorporation and more uniform muffin crumb structure throughout baking.
Fill Muffin Cups Strategically 🧁
Fill cups two-thirds full and place pumpkin seeds or chocolate chips in the center before topping with remaining batter so they stay suspended throughout baking.
Toast Your Spices First 🌰
Lightly toast the cinnamon and pumpkin pie spice in a dry pan for 30 seconds before adding to the mix to intensify their warm flavors and reduce any raw spice taste.
Freeze Unbaked Batter for Convenience ❄️
Portion batter into muffin cups and freeze before baking—bake from frozen by adding 3-5 minutes to bake time for ultimate meal prep flexibility without any quality loss.