Mini Pancake Muffins (Pumpkin)

Who doesn’t love pancakes in the morning?! What if we turned them into Mini Pancake Muffins perfect for those little hands! (And not to mention, perfect to eat when time is short!) Keep reading for the recipe!

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I’ve never understood people that don’t eat breakfast, or aren’t very hungry in the morning. I feel like they can’t be trusted…

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I go to bed thinking about what I’m going to have for breakfast, I wake up in the middle of the night wanting that breakfast, and I get up in the morning rushing to go eat that breakfast. Almost before I do anything, like put my glasses on. Or get my children out of their bed.

Luckily for me, my girls are just as excited about breakfast, and usually remind me at 6 in the morning it’s time to get up RIGHT THIS SECOND and make it for them because they might pass out of starvation.

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My four year is the most particular about the foods she eats, so I usually get asked every morning if she can have Cheerios, water, and five pounds of blueberries. As easy as it is to sometimes let her get her way, I’m trying my best to offer her different suggestions. (And let’s be honest, blueberries aren’t cheap when you buy them by the pounds…)

I usually can do pancakes with her, but not waffles. Unless I lie and tell her it’s a pancake, then I’m in the clear. But don’t add blueberries to the batter because she will react as if you cut off all her hair in the middle of the night while she was sleeping. Dramatic? No, total reality. She definitely doesn’t get it from me…

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So I took a big leap of faith and decided to make muffins out of pancake batter. I thought it would be fun to make them bite because for some reason kids LOVE mini foods! I added a few chocolate chips on top, which was a risk, but it definitely went over well. I also thought about making these banana muffins, which you could do, but I bought 47 cans at the beginning of pumpkin season so I’m trying my best to use those up!

Oh boy…these were good!

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My girls dipped theirs in pure maple syrup, but you could definitely drizzle it on top as well! Even adding a little melted butter or coconut oil on top would be heavenly!

These, my friends are 4 year old dramatic princess approved!

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Mini Pancake Muffins (Pumpkin)
 
Ingredients
  • 2 c. pancake mix, I used kodiak cakes protein pancakes because they have the best ingredients
  • 1 c. milk of choice
  • 1 chia egg=1 TB. chia seeds mixed w/ 3 TB. cold water. (let sit for 5 minutes.) OR one egg
  • ½ c. coconut sugar
  • ¼ c. melted coconut oil
  • 1 c. pumpkin puree-Can sub mashed banana
  • 1 TB. pumpkin pie spice
  • 1 TB. pure vanilla extract
  • Chocolate chips to top muffins with
Instructions
  1. Combine all ingredients in a mixing bowl and whisk until combined. (Leave out the chocolate chips.)
  2. Spray a mini muffin pan with oil, or use mini muffin liners. Add batter to the pan, filling about ¾ full. Top with a few chocolate chips.
  3. Bake in the oven at 350 for 18-20 minutes, or until they are done.
  4. *If using an egg, these may cook faster than if using a chia egg, so watch muffins carefully!)

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Just looking at these muffins makes me hungry for 2nd breakfast!

Wait, what? You don’t have 2nd breakfasts? Oh…It must be a 29 weeks pregnant thing than right?

Right????!!! 😉

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Comments

  1. Those look great! My 19 month old is very picky too, but i bet he would eat these 🙂

  2. LOVE how easy and quick these are to make! Nothing like portable pancakes for the morning but these are soooo dangerous to have around and not demolish all of them!

  3. How fun! I love Kodiak Cakes mix for when I’m in a pinch. I’m sure these would be a big hit over here!

  4. Ari,
    We’ve met a couple of times though you probably wouldn’t remember because they were fairly random occasions. I always enjoy reading your posts and seeing your photos on instagram, believe me when I say they bring a smile to my face. Would it be possible to email you with a question I have?

  5. Thanks for this awesome recipe. How long will these last? Would they need to be refrigerated?
    Thanks a ton!

    • Hi! I would say they would last about 3-4 days on a plate covered in foil or a sealed container. No need to refrigerate. You can freeze them if needed too!

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