Pumpkin Ginger Pancake Muffins

Follow our step-by-step guide on how to make Pumpkin Ginger Pancake Muffins.

1. Step 1

   Start by preheating your oven to a cozy 450°F (230°C) and give your muffin tin a light spritz of cooking spray to ensure those muffins pop out easily later.

2. Step 2

   In a large mixing bowl, combine the pancake mix, creamy pumpkin puree, fat-free milk, a sprinkle of confectioners' sugar, and a dash of ground ginger.

3. Step 3

   Stir everything together until it’s beautifully blended and you can’t resist the warm, inviting aroma.

4. Step 4

   Now, it’s time to fill your muffin tin! Spoon the delightful batter into each cup, filling them about two-thirds full to allow for some lovely rising.

5. Step 5

   Slide the tin into your preheated oven and let them bake for around 12 minutes.

6. Step 6

   You’ll know they’re ready when a toothpick inserted into the center comes out clean, revealing those fluffy muffins inside.

7. Step 7

   Once they’re baked to perfection, transfer the muffins to a wire rack and let them cool completely—this is the hardest part, but trust me, it’s worth the wait! While the muffins are cooling, let’s whip up a simple glaze.

8. Step 8

   In a small bowl, whisk together the remaining confectioners' sugar with just a splash of milk until it’s smooth and silky.

9. Step 9

   Once your muffins have cooled, drizzle that luscious glaze over the top, and watch as it transforms them into a sweet masterpiece.

10. Step 10

    Now, they’re ready to be enjoyed—perfect for breakfast, a snack, or any time you need a little pick-me-up!.