Maple Pumpkin Pie Pancake Muffins

These maple pumpkin pie pancake muffins sound like a mouthful, but I promise that they will be gone in no time. They are the perfect fall breakfast muffin to have during the cozy winter months. Plus, if you top them with whipped cream, they will taste just like dessert.

Print Recipe

Maple Pumpkin Pie Pancake Muffins

A delicious fall breakfast item that is perfect for any day.

Prep Time10 mins

Cook Time25 mins

Course: Breakfast

Cuisine: American

Keyword: Muffins, Pumpkin Spice

Servings: 6 Jumbo Muffins

Ingredients

• 1 1/2 Cup Birch Benders Paleo Mix
• 1/2 Cup Organic Cane Sugar
• 1 tsp Baking Powder
• 1/4 Cup Coconut Oil
• 3/4 Cup Almond Milk
• 1 Egg
• 1/4 Cup Pumpkin Puree
• 1 tsp Apple Cider Vinegar
• 1 tsp Pumpkin Pie Spice
• 1 tsp Maple Extract
• 1/2 Cup Purely Elizabeth Maple Granola

Instructions

• Mix all of your ingredients together.
• Line a 6 count muffin tin with jumbo cupcake liners (or regular ones).
• Pour mix into the muffin pan and bake at 350 for roughly 20-25 minutes.
• Remove from oven and let cool. Eat by themselves or top with whipped cream, more granola and it will taste like you are eating dessert for breakfast!