As you may already know, fall is my favorite time of year. I love the striking colors of the leaves and the cooler temperatures. Of course, it is also the season of pumpkin.
We found some pumpkin pancake and waffle mix during a recent visit to our grocery store and my wonderful hubby made some pancakes with it for breakfast the other day. I used the same mix and made some of our favorite pancake muffins! These bite-sized pancake muffins are not only delicious but also quick and easy to prepare.
I love the idea of baking several batches at a time and freezing the extras for those super busy mornings when we need to grab and go. These particular ones were baked the day before and I'd left some out for the next morning, the rest went into the freezer. They are very simple to make, and you get the ease of a muffin with the deliciousness of a pancake. They make for a portable, nutritious, and tasty treat.
Ingredients:
- 2 cups Pumpkin Pancake mix
- 1 egg
- 1 cup milk
- 1/2 cup pure maple syrup
- Pam non-stick cooking spray or muffin cups.
Instructions:
- Preheat oven to 350º.
- In medium bowl, stir together pancake mix until moistened. Do not over-mix.
- Spoon batter into greased or paper lined muffin pan, filling ¾ full.
- There is enough batter to fill one dozen muffin wells.
- Bake at 350º for 13-15 minutes or until a toothpick inserted into center comes out clean.
- Enjoy!!
In this school lunch: A pumpkin pancake muffin, string cheese, granola bar, crackers, nitrate free ham roll-ups in my favorite
silicone cup, organic baby carrots and an organic apple. Packed in an
Easylunchboxes container.
Happy baking, and happy fall season!
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