‘Tis the season for pumpkin spice. That also means it’s the season for end-of-year craziness and seemingly fewer and fewer hours to get things done. Who has time to make breakfast or a pumpkin-spiced treat? You do. Thanks to the existence of these Paleo Pumpkin Spice Pancake Muffins. Like my Paleo Lemon Poppyseed Pancake Muffins and Peanut Butter and Banana Paleo Pancake Doughnuts, these pumpkin spice ones are made with the magical Birch Benders Pumpkin Spice Paleo Pancake Mix.
If you’re anything like me, you may also run into a common dilemma during this season: I call it the “leftover pumpkin puree dilemma.” I’m no mathematician, but when you make most baked goods with 1 cup (or less) of pumpkin, and the standard can of pumpkin puree comes with 15 ounces…that means you’ve got leftover pumpkin on your hands. Well, here’s some good news. You can add it to a big batch of Paleo Pumpkin Spice Pancake Muffins and call it a day. And you can feel really good about these muffins, because they’re also grain- and gluten-free, refined sugar free, dairy free and taste like autumn in a muffin tin.
the process
Like all of my pancake baked goods (at this point, it should be a category on my blog), this is a true “shortcut” recipe, in that the bulk of the ingredients come from the Birch Benders grain-free pancake mix. You’ll likely have most of the other ingredients in your pantry and fridge. Feel free to put your own unique spin on these, with a handful of chocolate chips, raisins, or even chopped pecans.
Tip: If you want the most “pumpkin-y” pumpkin pancake muffins, use fresh pumpkin puree. And don’t get intimidated by the phrase “fresh pumpkin puree” – it’s ridiculously easy to make it in an Instant Pot. Just pop a whole pie pumpkin in your Instant Pot with a cup of water, set it for 12 minutes on high and let it naturally release pressure for 10 minutes. Peel and clean out the seeds, scoop out the pumpkin, and voila: fresh pumpkin.
P.S. Please know that canned pumpkin is absolutely fine if you want to go that route as well. I have no judgment towards canned pumpkin and use it all the time.
Paleo Pumpkin Spice Pancake Muffins
Grain-free, dairy-free and refined sugar-free pumpkin pancake muffins with 7 ingredients? You got it!
Ingredients
- 1 cup Birch Bender Pumpkin Spice Paleo Pancake Mix
- 1/2 cup canned pumpkin or homemade pumpkin puree (see notes above for making fresh pumpkin puree in an Instant Pot)
- 1/2 cup unsweetened cashew or almond milk
- 1/2 tsp vanilla
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 cup raisins
Instructions
-
Preheat oven to 350 degrees fahrenheit
-
Add all ingredients to a mixing bowl and combine thoroughly with a whisk or spoon (batter will be fairly thick)
-
Spoon batter into muffin tin, lined with parchment paper liners
-
Bake for 13-15 minutes, until they appear slightly crisp on top