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Mini Pumpkin Pie Pancake Muffins

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Mini Pumpkin Pie Pancake Muffins
  • Prep 10 min
  • Total 25 min
  • Servings 16
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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.
By Paula Jones
Updated Sep 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve the muffins with maple syrup for dipping.
  • tip 2
    The chocolate chips can be omitted, if desired.

Nutrition

Nutrition Facts are not available for this recipe
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