Easy Pumpkin Spice Pancakes

Fall officially starts tomorrow! Pumpkin spice deliciousness is a staple of fall and these easy pumpkin spice pancakes let you enjoy it for breakfast! These decadent pancakes are the perfect way to splurge on your diet and treat yourself and the family.

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Collage of Pumpkin Pancakes with Syrup with text overlay - Easy Homemade Pumpkin Spice Pancakes

 

[bctt tweet=”Looking for fall eats? Pumpkin spice deliciousness is a staple of fall and these easy pumpkin spice pancakes let you enjoy it for breakfast!” username=”diyadulation”]

While most of the world is counting down the days until they can pick up a PSL at Starbucks, I have a different pumpkin fave for the season: the Black Pumpkin Coffee from Dunkin Donuts. It’s seriously delicious even if I always get a look from the cashier when I order it black.

Even though I’m not getting a PSL, I’m still whipping up some pumpkin spice deliciousness at home. First up, surprising the kiddos with these awesome pancakes. They are totally filling and they freeze, making them a super easy hot breakfast on school mornings. Apparently they’re great frozen too because that’s how my 10 year old prefers them.

 

Close Up of Bite Out of Pancakes Stack

Pumpkin Pancakes and Syrup on a Plate

Pumpkin Spice Pancakes Ingredients

Step 1

First, mix all of your dry ingredients in a large mixing bowl. A whisk works best for getting the seasoning throughout.

Step 2

Next, add in your remaining ingredients and mix until thoroughly combined. I recommend using a wooden spoon for this step. You can use a whisk but it takes a lot more upper body strength than I think cooking really needs.

Step 3

Then heat a pan over medium heat. I recommend spraying it with nonstick cooking spray but that’s totally optional.

Step 4

Once your pan is heated, pour 1/3 cup of batter into your pan. Cook it on medium heat for 1.5 minutes.

Step 5

Then flip your pancake and cook for an additional 1.5 minutes.

Step 6

Transfer your finished pancake to a plate and repeat until all of your batter is cooked.

This recipe makes about 26 pancakes and 2 pancakes is a serving size.

 

Close Up of Forkful of Pumpkin Pancakes

To Freeze:

Put in gallon freezer resealable bag and store in freezer for up to 3 weeks. To heat up froze, place 2 pancakes on a microwave safe plate and microwave for 90 seconds.

 

Plate of Pumpkin Pancakes with Syrup

Plate of Pumpkin Pancakes with Syrup with text overlay - Easy Homemade Pumpkin Spice Pancakes

Although these pumpkin spice pancakes are crazy easy and delicious, do yourself a favor and get a griddle to cook them on. I don’t have a griddle anymore and cooking one at a time takes a while. Once you get the entire batch made, they’re super quick and easy in the morning. Feeling adventurous? Give them a try frozen and save yourself a step in the morning. Maybe my kiddo’s onto something.

 

Yield: 26 Pancakes

Easy Pumpkin Spice Pancakes

Close Up of Bite Out of Pancakes Stack
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 6 Cups Pancake Mix
  • 3 tsp. Pumpkin Pie Spice Seasoning
  • 1 tsp. Ground Cinnamon
  • 15 oz Can Pureed Pumpkin
  • 3 Cups Applesauce
  • 2 Egg
  • 3 Cups 2% Milk

Instructions

  1. First, mix all of your dry ingredients in a large mixing bowl.
  2. Next, add in your remaining ingredients and mix until thoroughly combined.
  3. Then heat a pan over medium heat and spray it with cooking spray.
  4. Once your pan is heated, pour 1/3 cup of batter into your pan. Cook on medium heat for 1.5 minutes.
  5. Then flip your pancake and cook for an additional 1.5 minutes.
  6. Transfer your pancake to a plate and repeat until your batter is gone.

Notes

To Freeze: Put in gallon freezer resealable bag and store in freezer for up to 3 weeks. To heat up froze, place 2 pancakes on a microwave safe plate and microwave for 90 seconds.

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Nutrition Information:

Yield:

13

Serving Size:

2 Pancakes

Amount Per Serving: Calories: 298

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Crazy Easy Blueberry Muffins – Only 3 Ingredients

They say that variety is the spice of life and that totally applies to your meals too. You don’t have to get stuck in a rut to eat healthy, delicious food everyday. These crazy easy blueberry muffins make it easy to add a treat to your breakfast and snacks without weighing you down with excess sugar!

Affiliate links may be used in this post. Ordering a product through these links may result in a commission. Read the full disclosure here.

Collage of Blueberry Muffins Stacked on Plate with text overlay - Crazy Easy Blueberry Muffins

 

[bctt tweet=”Finally, a muffin you can feel good about eating and that kids totally love. These crazy easy blueberry muffins are not only easy to make but they’re totally low-calorie too!” username=”diyadulation”]

Lately, I’ve been in full prep mode for back to school. Since mornings are my least fave and least productive time of day, that’s where I’ve focused on our freezer cooking. I actually made these super yummy blueberry muffins for me to munch on in the morning but the kids loved them so much I had to share.

These babies were gone in less than a week between the five of us. If you have a big family or simply want to stock your freezer for longer, I recommend making a double batch. Toss one batch in the freezer while keeping the second batch in the fridge for easy access.

 

Close Up of Hand Holding Blueberry Muffin Half

Tip:

 

Overhead of Blueberry Muffins on Plate

Easy Blueberry Muffins Ingredients

Step 1

First, preheat your oven to 350° Fahrenheit and prep your muffins pan by spraying them with non-stick cooking spray.

Step 2

Next, add your pancake mix to a large glass mixing bowl.

 

Pancake Mix and Applesauce in Glass Mixing Bowl

Mixed Pancake Mix and Applesauce Batter in Glass Mixing Bowl

Step 3

Then add your unsweetened apple sauce and mix until well-combined.

 

Blueberries Mixed into Batter in Glass Mixing Bowl

Step 4

Lastly, gently fold in your blueberries until they are mixed throughout the batter.

 

Blueberry Muffin Batter in Muffin Tin

Step 5

Fill your muffin pans with batter about half-full.

Step 6

Bake at 350° Fahrenheit for 20 minutes.

Tip:

Step 7

After you remove the muffins from the oven, immediately turn over onto a cooling rack and allow to cool at least 5 minutes before eating.

 

Close Up of Blueberry Muffin

Storing Your Blueberry Muffins

Store your muffins in a resealable plastic bag for up to a week in the fridge. Freeze in a freezer-safe bag or container for up to 2 months. Warm up frozen muffins for 1 minute in the microwave when ready to eat.

 

Plate of Blueberry Muffins with text overlay - Crazy Easy Blueberry Muffins

These crazy easy blueberry muffins are not only easy to make but they’re totally low-calorie too! Each muffin is only 115 calories and made with no added sugar. Finally, a muffin you can feel good about eating and that kids totally love. Stock your freezer now for delicious healthy breakfasts and snacks that feel like treats any day of the week.

Crazy Easy Blueberry Muffins

Crazy Easy Blueberry Muffins
Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 4.5 Cups Pancake Mix
  • 3 Cups Unsweetened Apple Sauce
  • 2 Pints Blueberries

Instructions

  1. First, preheat your oven to 350° Fahrenheit and prep your muffins pan by spraying them with non-stick cooking spray.
  2. Next, add your pancake mix to a large glass mixing bowl.
  3. Then add your unsweetened apple sauce and mix until well-combined.
  4. Lastly, gently fold in your blueberries until they are mixed throughout the batter.
  5. Fill your muffin pans with batter about half-full.
  6. Bake at 350° Fahrenheit for 20 minutes.
  7. After you remove the muffins from the oven, immediately turn over onto a cooling rack and allow to cool at least 5 minutes before eating.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 115

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Healthy Breakfast Egg Muffins | Freezer Friendly Recipe

The kids aren’t the only ones who need a healthy breakfast in the morning. Mom needs energy to start the day on the right foot too. These healthy breakfast egg muffins make that super easy. One batch preps breakfast for 6 days with minimal time and effort on your part.

Affiliate links may be used in this post. Ordering a product through these links may result in a commission. Read the full disclosure here.

Collage of Omelet Muffins on Plate with text overlay - Healthy Breakfast Egg Muffins

 

[bctt tweet=”These healthy breakfast egg muffins are seriously perfect for busy mornings. One batch and you’re good for the week giving you more time for coffee!” username=”diyadulation”]

I’ve never been much of a breakfast person but I’ve noticed that getting up earlier means I’m hungry about the time the kiddos eat breakfast. Since getting up early has in no way improved my morning person skills, it means prepping my breakfasts beforehand so I can just pop them in the microwave even before I’ve had coffee.

Even better, it means no falling back on bad eating habits like grabbing cheese crackers (which I’ve totally done). These breakfast egg muffins are healthy, low-calorie, and easy. It’s a breakfast tri-fecta!

 

Close Up of Cut Egg Muffin on Plate

Healthy Breakfast Egg Muffins Ingredients

Step 1

First, preheat your oven to 350° Fahrenheit and prep your muffins pan by spraying them with non-stick cooking spray.

 

Diced Mini Sweet Peppers on Cutting Board

Step 2

Next, clean and dice your mini sweet peppers.

 

Baby Greens next to Diced Mini Sweet Peppers on Cutting Board

Chopped Baby Greens next to Diced Mini Sweet Peppers on Cutting Board

Step 3

Then finely chop your mixed baby greens. You don’t want large pieces in your muffins.

 

Eggs in Glass Mixing Bowl

Step 4

Next, crack your eggs into a glass mixing bowl and whisk them together.

 

Seasoning on Whisked Eggs in Glass Mixing Bowl

Step 5

Then add in your garlic pepper and paprika and whisk it into the mixture.

 

Veggies Mixed with Eggs in Glass Mixing Bowl

Step 6

Next, add your chopped mini peppers and baby greens into the mixture and stir to combine.

 

Cheese on Veggies Mixed with Eggs in Glass Mixing Bowl

Step 7

Lastly, stir your cheese into the mixture until all of your ingredients are thoroughly combined.

 

Egg Mixture in Muffin Pan

Step 8

Next, divide the mixture evenly among 12 muffin crevices in your pans.

Step 9

Lastly, bake your muffins in the over at 350° Fahrenheit for 25-30 minutes or until cooked through.

 

Close Up of Cut Egg Muffin on Plate

Meal Prep

Divide your muffins into pairs and store in the fridge for easy breakfasts all week. Microwave for 2 minutes in the morning and enjoy a delicious hot meal to start your day!

 

Close Up of Omelet Muffins on Plate with text overlay - Healthy Breakfast Egg Muffins

These healthy breakfast egg muffins are seriously perfect for busy mornings. Mom can start the day with a healthy boost of energy without the hassle. These are great for breakfast on the go too. Simply warm them up right before you head out the door in the morning and boom! You’re ready to take on your day.

Healthy Breakfast Egg Muffins

Healthy Breakfast Egg Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 12 Large Eggs
  • 10-12 Mini Sweet Peppers
  • 2 Cups Mixed Baby Greens
  • 1 tsp Garlic Pepper Seasoning
  • 1 tsp Paprika
  • 1 Cup Shredded Colby-Jack Cheese

Instructions

  1. First, preheat your oven to 350° Fahrenheit and prep your muffins pan by spraying them with non-stick cooking spray.
  2. Next, clean and dice your mini sweet peppers.
  3. Then finely chop your mixed baby greens. You don’t want large pieces in your muffins.
  4. Next, crack your eggs into a glass mixing bowl and whisk them together.
  5. Add your chops mini peppers and baby greens into the mixture and stir to combine.
  6. Then add in your garlic pepper and paprika and whisk it into the mixture.
  7. Lastly, stir your cheese into the mixture until all of your ingredients are thoroughly combined.
  8. Next, divide the mixture evenly among 12 muffin crevices in your pans.
  9. Bake your muffins in the over at 350° Fahrenheit for 25-30 minutes or until cooked through.

Notes

Meal Prep:

Divide your muffins into pairs and store in the fridge for easy breakfasts all week. Microwave for 2 minutes in the morning and enjoy a delicious hot meal to start your day!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

2 muffins

Amount Per Serving: Calories: 237

See where I’m linking up!

Don’t Forget to Pin It!

Close Up of Omelet Muffins on Plate with text overlay - Healthy Breakfast Egg Muffins

 

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