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Mini Pumpkin Pie Pancake Muffins

 5 Ratings
5 Comments
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 16
  • Save
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These tiny muffins are a flavor-packed marvel. Starting with Original Bisquick mix, they add pumpkin and chocolate chips, making a rich and satisfying combination.

Paula Jones Recipe by Paula Jones
September 30, 2012

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

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

Serve the muffins with maple syrup for dipping.

The chocolate chips can be omitted, if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
33.3
% Daily Value
Total Fat
1.2g
2%
Saturated Fat
0.7g
3%
Cholesterol
12.0mg
4%
Sodium
6.6mg
0%
Total Carbohydrate
5.4g
2%
Dietary Fiber
0.3g
1%
Sugars
4.9g
Protein
0.7g
% Daily Value*:
Vitamin C
0.30%
0%
Calcium
0.90%
1%
Iron
1.20%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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