Mini Pumpkin Pie Pancake Muffins

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

Ingredients

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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Directions

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.

EXPERT TIPS

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.

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REVIEWS & COMMENTS

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

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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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