Here is a busy morning breakfast cheat that works so well it has become a constant instead of a cheat. I make a few tweaks to pre-brought pancake mix for quick and easy muffins. Because pancakes are prepared to be light and fluffy you achieve a light and fluffy muffin that bakes up super high and uniformed. In addition, since pancakes are not meant to be overly sweet you get an almost bread like muffin. You can add ingredients to appease that sweet tooth if you choose.
Because it is early September and there is nip in the morning air I have a craving for fall flavors. Today I am opting for a pumpkin spice pancake mix. For the most part, you can follow the package directions when changing pancakes to muffins. The one crucial thing you want to remember is to decrease the liquid.
The brand I am using is Rabbit Creek Products Pumpkin Spice Pancake Mix. Their recipe calls for 2 eggs, 1¼ cups milk, and 3 tablespoons vegetable oil. I will not change the egg or oil quantities. I will decrease the milk. A general rule is by half, but every batter is different. I usually start with a fourth of a cup at a time until I achieve the desired consistency. Since I am changing the recipe from pancakes to muffins I will also add 1 teaspoon of vanilla for additional flavor.
What I love about using pancake mix is how evenly and uniformed the muffins bake and often much higher than you can achieve using a muffin recipe. Yet the inside is perfectly airy and light.
At this point you can mix, bake, and serve and have a perfect muffin. But I like to add a little something to every mix to give it that homemade touch. If I am using a buttermilk pancake mix I like to add blueberries. If you chose to do that make sure you use dried wild blueberries. Fresh blueberries will make the batter heavy and you will not get that beautiful height. Because I am in a fall state of mind and using the pumpkin spice pancake mix I added a crumble before baking. This gives it a nice beautiful finish and adds another layer of deliciousness.
Pumpkin Spice Muffins
- 1 package pumpkin spice pancake mix
- 2 eggs, slightly beaten
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1/2 – 3/4 cup milk
- 3 tablespoons cold butter
- 1/2 cup flour
- 1/2 cup sugar
- Powdered Sugar, for dusting
- Preheat oven to 350°F.
- Make the streusel: Cut the butter into the flour and sugar until you have a crumble. Set aside.
- In a medium bowl whisk the pancake mix and the enclosed pumpkin spices until blended. Add in the oil, vanilla, eggs, and enough milk to make a thick batter. I used 1/2 cup milk. Mix just until combined. Do not overmix.
- Divide the batter between 6 muffin cups that have been sprayed with cooking oil.
- Bake for 15 minutes. Remove from oven and let sit in pan for 5 minutes before removing to a cooling rack.
- When cooled, dust with powdered sugar.