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Pumpkin Streusel Pancake Cups

Make breakfast even easier by making your pancakes in the oven. No hot stove needed!!!

At first sight, these might look like muffins. UMM…no. 

Pancake batter poured into muffin pan and baked. 

How easy is that? 

No standing behind a hot stove, flipping pancakes!!!!

I’m head over heels for these Pumpkin Streusel Pancakes

PSL might have all its glory, BUT I’d prefer to eat my pumpkin. 

With some maple syrup, Oh yassss! 

Tender and fluffy!!! The secret: Butter is rubbed into the flour <—- fat coats flour, resulting in less gluten. 

(I packed these in school lunch box with a side of maple syrup and was a winner!!!)

Freeze leftover pancake cups – Pop them into a zip lock bag and place in the freezer. Let ’em thaw at room temperature overnight and pop in the microwave to reheat. 

 

 You will totally love these Cream Cheese filled Pumpkin Spice Pancake Cups —-> click here


Skill level – Easy

Pumpkin Streusel Pancake Cups

Ingredients:

Streusel topping

1/4 cup packed light brown sugar

1/4 cup walnuts, chopped fine

1/2 teaspoon ground cinnamon

Pumpkin pancake cups

1 1/4 cups all-purpose flour, scooped and leveled

1 1/2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons unsalted butter, room temperature

1 large egg, whisked lightly

1/2 cup pumpkin puree

1 cup buttermilk

maple syrup, for serving

Preparation:

To make streusel topping,

1. Stir together brown sugar, walnuts and cinnamon in a small bowl and set aside.

To make pancake cups,

1. Preheat oven to 350 degrees F with oven rack placed in the middle of the oven. Grease a 12-cup standard muffin pan with non-stick cooking spray. Set aside.

2. Whisk together flour, sugar, baking powder, baking soda and salt in a medium bowl. Add 2 tablespoons butter and mix with your fingertips, until evenly distributed and it looks like wet sand. Set aside. 

3. In another medium bowl, whisk together lightly beaten egg, pumpkin puree and buttermilk until smooth. Add into the flour mixture and stir with a spatula until just mixed (do not over mix). 

4. Evenly divide batter into the muffin pan (all 12 cups) and sprinkle with prepared streusel.

5. Place pan in oven and bake for about 22-24 minutes, until a tooth pick inserted in the middle comes clean. 

6. Place pan on a wire rack to cool slightly. Remove pancake cups from pan and place on a wire rack to cool. 

7. Serve pancake cups hot/warm/room temperature with maple syrup. 

Makes 12 pancake cups 


Notes:

-The original recipe includes some almond flour. But, some readers requested for one with only all purpose flour. So, here it is.

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.

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Thursday 16th of November 2017

i kind of like flipping pancakes (to the point where i maybe daydream about being a brunch cook at a restaurant). BUT i'm not a morning person, so on days when i need to grab and go breakfast, these sound like they'd be perfect (: