Portable cream cheese stuffed pumpkin spice pancake cups are perfect for hectic mornings and even lunch boxes. Store leftovers in the freezer for easy grab-thaw-and-go breakfast.
Cream cheese stuffed pumpkin muffins?
Nope. These are just your regular pumpkin pancake batter baked in a muffin tin
- No standing near a hot stove flipping pancakes
- Easy to eat
- Looks like a cross between a muffin and pancake – can we call it PANFIN? MUFFCAKE?, ok…I’m stopping right here before I come with more crazier names:)
- Great for lunch boxes
- Freezes well <– thaw one or two or 7!
Breakfasts for lunch? B-R-U-N-C-H
Baked pancake cups are perfect for packing into lunch boxes when compared to a regular pancake. Don’t ya agree?
I love to pack Something fun on Fridays <– Pizza Fridays or Brunch Box Fridays!
Here are some Brunch Boxes to try —-> Bagels with buttered cream cheese and candied walnuts, Easy Healthy Gluten Free Oat Waffles, Baked Fluffy Pancake Cups
Hey! I’m after all the cool mom. Though my children have never agreed with me:)
This cream cheese stuffed pumpkin spice pancake cups is just the cream cheese version of my pumpkin Streusel Pancake Cups minus the streusel.
Let us get to the method of making these amazing cream cheese stuffed pumpkin pancakes –
- Whisk all dry ingredients
- Mix in room temperature butter with your fingertips <— My secret to baking a great pancake cup! The fat coats every flour mixture and inhibits gluten formation which results in a tender pancake.
- Whisk all wet ingredients together
- Mix wet into dry
- Pour into muffin pan with a frozen cream cheese filling stuffed inside
- Sprinkle walnuts
- Eat or pack with maple syrup
Why freeze cream cheese filling??
Ain’t easier just to spoon some cream cheese mixture into the batter? So, why go through the trouble of freezing?
Frozen cream cheese filling just has a chance of thawing to room temperature when baked which results in ooey gooey filling instead of baking into the pancake. Ooey gooeiness for win!
How to freeze leftover pancakes?
Place leftoover cream cheese stuffed pumpkin spice pancake cups in a gallon size zip lock bag and freeze.
Remove as many as you need several hours before and place at room temperature to thaw. OR place as many as you need in a microwave safe plate and microwave until hot.
How to pack baked pumpkin spice pancake cups for lunch box?
Place a few cooled pancake cups in a lunch box with maple syrup in a seperate jello shot container or leak proof box. Finish lunch box with mixed nuts/fresh fruits.
Cream Cheese Stuffed Pumpkin Spice Pancake Cups
Cream cheese filling
- 4 ounces cream cheese, half block
- 1/4 cup confectioners sugar
- 1/2 teaspoon vanilla extract
Pumpkin spice pancake cup
- 1 and 1/4 cup all purpose flour
- 2 tablespoons sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg, beaten to combine
- 1 cup buttermilk
- 1/2 cup canned pumpkin puree (100% pure pumpkin)
- 3 tablespoons unsalted butter, room temperature
- 1/3 cup walnuts, coarsely chopped
- maple syrup, for serving
Make and freeze cream cheese filling
Combine all cream cheese filling ingredients in a medium bowl and beat with a hand held electric beater until smooth.
Line a small baking pan or large freezer-safe plate with parchment paper. Make 12 equal mounds of the cream cheese filling (not touching each other). Place pan/plate in the freezer and freeze several hours or until solid. (This can be made and frozen for up to 2 days ahead)
Make Pumpkin spice pancake cups
Preheat oven to 350 degrees F and spray a 12-cup standard muffin pan with non-stick spray and set aside.
Combine all wet ingredients in a small bowl until smooth and set aside.
Whisk together all dry ingredients in a medium bowl. Add room temperature butter and mix with your fingertips, until it resembles coarse sand. Add wet ingredients and stir to combine. DO NOT OVERMIX.
Spoon about a heaped tablespoon of the batter into each of the muffin tin. Place a piece of frozen cream cheese filling in the middle and then top with remaining batter evenly. (Spread the batter to enclose all the cream cheese filling so it does not leak when baked).
Sprinkle chopped walnuts on top.
Bake for about 22-24 minutes , until a tooth pick inserted in the side comes clean. ( Insert the toothpick in the side of the pancake to check the doneness of the batter )
Place pan on a wire rack to cool.
Serve cream cheese stuffed pumpkin pancake cups warm or at room temperature with maple syrup.
These are fabulous frozen! Place leftover pancake cups (cooled to room temperature) in a large ziplock bag and freeze for up to a month.
Thaw at room temperature and warm in the microwave just before eating.
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