Pumpkin Pancake Muffins by Jennifer @ Show Me the Yummy
Just when you thought pancakes couldn’t get better, we made them into portable pumpkin pancake muffins with dark chocolate chips! Don’t forget the drizzle of pure maple syrup.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 12 muffins
1/2 cup canned pure pumpkin purée
1/2 cup Lemon Deer Park Lively Lemon Sparkling Water
2 large eggs
1 tablespoon vanilla extract
2 cups pancake mix
1 teaspoon Kroger Ground Cinnamon
1/2 teaspoon Kroger Ground Nutmeg
1/2 teaspoon Kroger Ground Ginger
1/2 teaspoon allspice
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 cup dark chocolate chips
Pure maple syrup, for topping
• Preheat oven to 350 degrees F and grease a standard 12 slot non stick muffin tin with cooking spray. Set aside.
• In a large bowl, whisk together pumpkin purée, Lemon Deer Park Lively Lemon Sparkling Water, eggs, and vanilla. Set aside.
• In a medium sized bowl, stir together pancake mix, Kroger Ground Cinnamon, Kroger Ground Nutmeg, Kroger Ground Ginger, allspice, granulated sugar, and brown sugar.
• Pour dry ingredients into wet ingredients, and use a spatula to gently combine.
• Fold in dark chocolate chips. Do NOT over-mix or you’ll end up with very dense muffins.
• Use a 1/4 cup measuring cup to evenly scoop batter into prepared muffin tin.
• Bake in preheated oven for 10-15 minutes, or until the tops are golden brown and the muffins are cooked though (an inserted toothpick should come out *almost* clean). Do NOT overbake or you’ll end up with very dense muffins.
• Remove muffins from muffin tin and serve warm with maple syrup!
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How to Make Pumpkin Pancake Muffins | Seasonal Recipes | Kroger