Mini Pumpkin Pie Pancake Muffins

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

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 16

cup Original Bisquick™ mix
cup sugar
teaspoon pumpkin pie spice
egg, beaten
cup milk
cup canned pumpkin (not pumpkin pie mix)
cup semisweet chocolate chips

  • 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

Serve the muffins with maple syrup for dipping.

The chocolate chips can be omitted, if desired.