Pumpkin Pancake Muffins

Portable Pumpkin Pancake Muffins with dark chocolate chips – don’t forget the drizzle of pure maple syrup!

Serves: 12Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 12


  • 1⁄2 cup canned pure pumpkin purée
  • 1⁄2 cup Deer Park® Lively Lemon Sparkling Water
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups pancake mix
  • 1 teaspoon Ground Cinnamon
  • 1⁄2 teaspoon Ground Nutmeg
  • 1⁄2 teaspoon Ground Ginger
  • 1⁄2 teaspoon allspice
  • 1⁄4 cup granulated sugar
  • 1⁄4 cup brown sugar, packed
  • 1 cup dark chocolate chips
  • Pure maple syrup, for topping


  • Preheat oven to 350°F and grease a standard non-stick muffin tin with cooking spray. Set aside.
  • In a large bowl, whisk together pumpkin purée, lemon water, eggs and vanilla. Set aside.
  • In a medium sized bowl, stir together pancake mix, cinnamon, nutmeg, ginger, allspice, granulated sugar and brown sugar.
  • Pour dry ingredients into wet ingredients and use a spatula to gently combine.
  • Fold in dark chocolate chips. Do not over mix or you’ll end up with very dense muffins.
  • Use a 1/4 cup measuring cup to evenly scoop batter into prepared muffin tin.
  • Bake in preheated oven for 10-15 minutes, or until the tops are golden brown and the muffins are cooked though. Do not over bake.
  • Remove muffins from muffin tin and serve warm with maple syrup.