Trader Joe’s Pumpkin Pancake Mix Muffins Recipe

This fluffy spiced Trader Joes Pumpkin Pancake Mix Muffins Recipe is made with boxed pancake mix, milk, and eggs, and ready in 25 minutes. The kitchen fills with the scent of cinnamon and nutmeg as the muffin tops crack and turn golden brown. I love finding new ways to use my favorite seasonal pantry staples.

What I Learned Making This

When I first tried baking muffins using a standard pancake mix, they turned out incredibly dense and flat. I realized that adding a bit of melted butter and adjusting the liquid ratio was strictly essential for a tender crumb.

Do not overmix the batter if you want your baked goods to stay airy. Leaving a few lumps in the bowl ensures the muffins bake up light rather than tough and rubbery.

Trader Joes Pumpkin Pancake Mix Muffins Recipe Ingredients

• 2 cups Trader Joe’s Pumpkin Pancake & Waffle Mix
• 1/2 cup whole milk
• 1/4 cup melted unsalted butter
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

How To Make Trader Joes Pumpkin Pancake Mix Muffins Recipe

1. Prep the oven: Preheat your oven to 350°F and line a standard muffin tin with paper liners.
2. Mix wet ingredients: Whisk the whole milk, melted butter, brown sugar, egg, and vanilla extract in a medium bowl until perfectly smooth.
3. Fold in the mix: Pour the wet mixture into the pumpkin pancake mix and stir gently until just combined.
4. Fill the tin: Divide the batter evenly among the muffin cups, filling each one about two-thirds full.
5. Bake and cool: Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean, then cool on a wire rack.

Recipe Tips

• Do not overmix: Stirring too much activates the gluten in the mix and leads to dense muffins.
• Add mix-ins: Toss in a handful of chocolate chips or chopped pecans for extra texture and flavor.
• Check your mix: Even though it comes from a box, ensure your mix is not expired for the best possible rise.

What To Serve With Pumpkin Muffins

These pair beautifully with a hot cup of dark roast coffee or a sweet spiced chai latte. For a more filling breakfast spread, serve them alongside crispy baked bacon and soft scrambled eggs.

How To Store

Keep these muffins in an airtight container at room temperature for up to three days to maintain freshness. You can also freeze them in a sealed freezer-safe bag for up to three months.

FAQs

Can I use water instead of milk?

Yes, water works fine for this batter. However, milk gives the muffins a much richer flavor and softer texture.

Do I need to add extra pumpkin spice?

The boxed mix is already heavily spiced with autumn flavors. You do not need to add more unless you prefer a very strong cinnamon and nutmeg punch.

Can I make these dairy-free?

Absolutely. Just swap the whole milk for unsweetened almond or oat milk and use a neutral baking oil instead of butter.

Nutrition

• Calories: 180 kcal
• Total Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 30mg
• Sodium: 220mg
• Total Carbohydrate: 28g
• Protein: 4g

Try More Recipes:

• Trader Joes Pancakes Recipe
• Trader Joes Scallion Pancakes Meal Recipe
• Trader Joe’s Pancake Bread Recipe

Trader Joes Pumpkin Pancake Mix Muffins Recipe

Recipe by Nate Collins

Servings

10

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

Trader Joes Pumpkin Pancake Mix Muffins Recipe creates fluffy, tender treats using boxed mix, fresh milk, and butter. Ready in just 25 minutes, these warm spiced baked goods are a incredibly quick and reliable choice for a cozy autumn morning.

Ingredients

• 2 cups Trader Joe’s Pumpkin Pancake & Waffle Mix

• 1/2 cup whole milk

• 1/4 cup melted unsalted butter

• 1/4 cup packed brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

Directions

• 1. Prep the oven: Preheat your oven to 350°F and line a standard muffin tin with paper liners.
• 2. Mix wet ingredients: Whisk the whole milk, melted butter, brown sugar, egg, and vanilla extract in a medium bowl until perfectly smooth.
• 3. Fold in the mix: Pour the wet mixture into the pumpkin pancake mix and stir gently until just combined.
• 4. Fill the tin: Divide the batter evenly among the muffin cups, filling each one about two-thirds full.
• 5. Bake and cool: Bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean, then cool on a wire rack.