Breakfast. Brunch. Dessert. These pancake muffins will do the J.O.B. for all of the above. Just a hint of pumpkin and cinnamon kiss the batter and a maple syrup glaze finishes off this part pancake / part muffin situation.
This recipe is inspired by the Blueberry Pancake Muffins in Joy the Baker‘s new cookbook, Homemade Decadence. If you haven’t already checked out that book, I highly recommend you do! The recipes are fun, kinda kooky, incredibly delicious and approachable. There are many show-stoppers in there, so it’s a wonderful impress-your-guests kind of book. Have fun and get baking!
The pancake muffins await their glaze. Poke several holes in the tops with a toothpick then pour a couple spoonfuls over each muffin, let it soak in, and repeat.
These are perfect if you have a crowd to feed and don’t want to stand over the stove flipping pancakes. These are perfect even if you don’t have a crowd to feed. I mean, look at those. How can you resist?
Pumpkin Pancake Muffins with Maple Glaze
1 large egg
1 large egg yolk
1 Tablespoon pure maple syrup
1 teaspoon pure vanilla extract
3 ounces cream cheese, melted and cooled slightly
7 Tablespoons unsalted butter, melted and cooled slightly
1/3 cup pumpkin puree
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
For the Maple Glaze
3/4 cup pure maple syrup
1 Tablespoon fresh lemon juice
Set a rack in the upper third of the oven and preheat to 375 degrees F. Line a standard muffin tin with 12 paper liners.
In a medium bowl, whisk together the milk, eggs, egg yolk, maple syrup, vanilla and cream cheese. Add the butter and whisk until well combined. Add the pumpkin and whisk once more.
In a separate bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Add the milk mixture to the flour mixture and stir to combine. Divide evenly among muffin cups and bake for 17 – 19 minutes, until a toothpick inserted in the middle comes out clean.
Meanwhile make the maple glaze: combine the maple syrup and lemon juice in a small saucepan and bring to a boil, then reduce heat to low and simmer until reduced and thickened, stirring occasionally, for about 10 – 15 minutes. Remove from heat and let cool slightly for 5 – 10 minutes; the syrup will thicken a bit more as it cools.
When the muffins are cooked, remove them from the oven and let cool for 5 – 10 minutes. Remove the muffins from the tin to a platter or baking sheet. Using a toothpick, poke several holes in the top of each muffin and spoon the maple glaze over each muffin. I did this in 3 rounds, letting the glaze soak into the muffin for a minute or two between each round. Enjoy!
Recipe adapted from Homemade Decadence.