Pumpkin Muffins

We've been fans of pumpkin pancakes for a long time. However, on a school night, who wants to rank out a dozen pancakes on a griddle?! Not me.

We took the same batter recipe and found the right cooking temperature and time for muffins, instead. Easy Peasy!

Pumpkin Pancakes
from Jane Maynard at This Week for Dinner


- 3c buttermilk pancake mix
- 2c cold water
- 2/3c canned pumpkin
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cardamom

** You can substitute the spices for 2T of pumpkin pie spice.

1. Preheat oven to 350º.

2. In a medium/large bowl, whisk all the ingredients until just blended. 

3. Spray muffin tin with nonstick spray and fill each tin 2/3 full

4. Cook for 18-22 minutes - or until a toothpick comes out clean.

Serve with syrup for dipping and enjoy!