Use pancake mix for something besides pancakes! These Pumpkin Spice Pancake Mix Muffins are super soft, moist, delicious and easy to make in one bowl. Freezer friendly and perfect for your Fall breakfast meal prep!
I guess 2020 is my year to nail all things pancake mix?? Every pancake mix creation I like more than the last! Get on this pancake mix train because next stop is pumpkin town!
Last year, I shared this delicious recipe for how to make Chocolate Chip Pancake Mix Cookies. Then, as the events of 2020 unfolded and everyone ran out of all-purpose flour, I saw a shift. People needed to bake with something besides all-purpose flour, and that’s where pancake mix came into the picture. Those random pancake mix cookies turned into a hit!
I’ve tried to continue the trend with more creations during the course of this year (Banana Bread Pancake Mix Cookies, PB&J Baked Pancakes, Pancake Mix Zucchini Muffins), but I think this one takes the cake!
Total Time: 25 minutes
Prep: Make-Ahead Friendly
Watch how to make these Pumpkin Spice Pancake Mix Muffins (1 min 17 sec):
What are the ingredients in these Pumpkin Spice Pancake Mix Muffins?
My favorite part about the pumpkin version of these pancake mix muffins is I have everything I need to make them in my pantry and fridge already. This is mostly because I always buy too many cans of pumpkin, but maybe that’s just me!
Here’s every ingredient that’s in these muffins and a little info with each:
- pumpkin puree – Stock up on cans of pumpkin puree so you can make these once a week until January! Okay, kidding but not kidding! I buy mine at Costco – use 100% pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin.
- milk – Any milk you want to use or have on hand will work. I like to use unsweetened almond milk in my baking recipes.
- brown sugar – Just a third of a cup adds the perfect sweetness to these Fall flavored muffins.
- vanilla extract – Best background flavor. You’d notice if it was missing!
- egg – One whole egg please! Not sure if an egg substitute like flax egg works here but you’re welcome to try.
- pancake mix – My preference is Kodiak Cakes Pancake & Waffle Mix (affiliate link!) which I buy at Costco. Great for pancakes but also cookies and muffins!
- pumpkin pie spice & ground cinnamon – Give me all these Fall flavors please and thank you.
What equipment do I need to make these muffins?
To make these muffins, you’ll need a large bowl for mixing – pictured is one of this 8-Piece Pyrex Sculptured Mixing Bowl Set (affiliate link!)! But obviously any mixing bowls will do. I also have a metal set without lids that are super lightweight, easy to clean, and also get the job done.
Another thing you’ll need is a muffin tin or silicone baking liners. My favorite muffin tin I’ve ever used is this OXO Non-Stick Muffin Pan (affiliate link!) – it’s the one pictured here. It was originally gifted to me by OXO a couple years ago, but I would easily spend my own money on it if I had to.
How do you make the Pumpkin Spice Pancake Mix Muffins?
Gather all of your ingredients and preheat the oven to 350F. Use cooking spray or avocado oil to grease a 12 count muffin pan, or use those cute little silicone baking muffin liners.
In a large mixing bowl, whisk the wet ingredients (the pumpkin puree, milk, brown sugar, vanilla, and egg) until well combined. Add in your pancake mix of choice, 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!
Pictured are my all time fave Trader Joe’s Pumpkin Spiced Pumpkin Seeds. I try to limit myself to one pack a season because I could shovel the whole bag into my mouth if no one was watching 🥴
Bake muffins in the preheated oven for 20-22 minutes. The 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 them on a cooling rack and let them cool completely.
Why does pancake mix work in this recipe?
A really solid pancake mix can make you way more things than pancakes! That’s why pancake mix is on my list of 10 Staple Meal Prep Foods Always In My Kitchen!
The reason that almost any ‘just add water’ pancake mix will work for making muffins and cookies is that it the mix will have its own flour and its own leavening agent, all in one. You can double check this by reviewing the ingredients list on you favorite pancake mix!
You might notice some pancake mix boxes have other recipes on them too – this is a great sign! Good for inspiration, but also means your pancake mix is really useful.
It should have “leavener” or “leavening agents” listed, and baking soda should be one of them.
What pancake mixes do you recommend for pancake mix muffins?
I think any ‘just-add-water’ pancake mix will work for this recipe. The key is to make sure the mix has a leavener, usually with baking soda.
My favorite pancake mix to use for both pancakes and not pancakes is Kodiak Cakes Pancake & Waffle Mix (affiliate link!). I buy this at Costco and we always use it up!
Others that would work are Bisquik, Krusteaz, or Trader Joe’s brand.
How long will these muffins last?
These muffins will last up to 4 days in a sealed container on the counter, or about 3-6 months if well wrapped and stored in the freezer.
How to freeze Pumpkin Spice Pancake Mix Muffins:
These muffins are completely freezer friendly. For long term storage, wrap muffins individually in foil, label with name and date, then store in a freezer safe food storage bag for 4-6 months for best quality.
Take one out of the freezer the night before you want to eat it, or even just let it sit on the counter for an hour or so and it will thaw out nicely.
How to store Pumpkin Spice Pancake Mix Muffins:
Store muffins in a sealed container or food storage bag on the counter and enjoy within 4 days.
Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!
Pumpkin Spice Pancake Mix Muffins
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!
- 1 cup 100% pumpkin puree
- 1 cup milk (I use unsweetened almond milk)
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 cups ‘just add water’ pancake mix (I prefer Kodiak Cakes!)
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- optional topping: pumpkin seeds or chocolate chips
- Prep: Preheat the oven to 350F. Use cooking spray or avocado oil to grease a 12 count muffin pan, or use baking muffin liners.
- Mix ingredients: 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.
- Portion & bake: 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.
- Serve & store: 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.
Pancake Mix: Your pancake mix should be a ‘just add water’ variety and should include “leavener” or “leavening agents” (baking soda should be one of them). You can double check this in the ingredients list.
Nutrition information estimated with My Fitness Pal.
- Serving Size: 1 muffin
- Calories: 112
- Fat: 2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
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