Mini Pumpkin Pie Pancake Muffins

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Blogger Paula Jones of bell’alimento makes yummy “portable pancakes” in mini muffin form.

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PREP TIME 10 Min
TOTAL TIME 25 Min
SERVINGS 16

1: cup Original Bisquick® mix

1/4: cup sugar

1: teaspoon pumpkin pie spice

1: egg, beaten

1/4: cup milk

1/4: cup canned pumpkin (not pumpkin pie mix)

1/4: cup semisweet chocolate chips

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1 Heat oven to 350°F. Spray 16 mini muffin cups with cooking spray.
2 In medium bowl, stir together Bisquick mix, sugar, pumpkin pie spice, egg, milk and pumpkin until blended. Stir in chocolate chips. Divide batter evenly among muffin cups, filling each two-thirds full.
3 Bake about 10 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan to cooling rack. Serve warm or cool.

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Expert Tips

Serve the muffins with maple syrup for dipping.

The chocolate chips can be omitted, if desired.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Posted 12/18/2012 9:20:35 AM REPORT ABUSE MommaLady said:

Rating:

My kids loved these. They were very light and fluffy and the pumpkin flavor really comes through. My only changes were to add vanilla and I used cinnamon instead of pumpkin pie spice.

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