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Mini Pumpkin Pie Pancake Muffins
cup Original Bisquick™ mix
teaspoon pumpkin pie spice
cup canned pumpkin (not pumpkin pie mix)
cup semisweet chocolate chips
Heat oven to 350°F. Spray 16 mini muffin cups with cooking spray.
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.
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.
Serve the muffins with maple syrup for dipping.
The chocolate chips can be omitted, if desired.
No nutrition information available for this recipe.
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