Pumpkin Muffin-Pancakes

Pumpkin Muffin-Pancakes
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 114.8
  • Total Fat: 6.1 g
  • Cholesterol: 31.0 mg
  • Sodium: 18.5 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 3.5 g

View full nutritional breakdown of Pumpkin Muffin-Pancakes calories by ingredient


Trying to make healthier muffins Trying to make healthier muffins
Number of Servings: 12


    2 eggs, beaten
    1 cup pumpkin puree
    1 mashed banana
    1-1/2 cups dry instant oatmeal
    1/2 cup chopped walnuts
    1/4 cup almond milk - if needed for moisture
    3 tablespoons mini chocolate chips


Adding additional fiber (bran??) and removing an egg yolk would help with fat content.
I mix in some of the chips but save some to sprinkle on the top.
You can use this as pancake batter and cook up on griddle if desired.
Also: I don't measure. Thrown together. Use your best judgement.


Mix together eggs, pumpkin and mashed banana.
Stir in oatmeal and chopped nuts (optional). Let sit a couple minutes - if too dry add some almond milk until batter like consistency.
Stir in half mini chocolate chips - save some for sprinkling on top if desired.
Spoon into prepared muffin tins (either paper lined or sprayed)
Bake at 375F for about 35 minutes - until knife comes out clean

Serving Size: 12 medium muffins