Mini Pumpkin Pie Pancake Muffins

Mini Pumpkin Pie Pancake Muffins

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

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

16

mini

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
  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.
Makes 16 mini muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve the muffins with maple syrup for dipping.
The chocolate chips can be omitted, if desired.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.