Pin It Savory, fluffy pancake-inspired muffin balls packed with pumpkin and gooey cheese, perfect for breakfast, brunch, or snacking. These Cheesy Pumpkin Pancake Muffin Balls combine comforting flavors with an easy, quick preparation that suits busy mornings.
I first made these one crisp autumn morning when my kids wanted something different from our usual pancakes. The cheesy pumpkin combination instantly became a hit at our table and is now a regular request for both sleepovers and weekend brunches.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Granulated sugar: 1 tbsp
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Canned pumpkin purée: 1 cup (240 ml) (not pumpkin pie filling)
- Eggs: 2 large
- Whole milk: 1/2 cup (120 ml)
- Unsalted butter: 1/4 cup (60 ml), melted and cooled
- Vanilla extract: 1 tsp
- Shredded sharp cheddar cheese: 1 cup (115 g)
- Grated Parmesan cheese: 1/2 cup (50 g)
- Chopped chives: 2 tbsp (optional)
Instructions
- Prepare the tin:
- Preheat oven to 375°F (190°C). Grease a mini muffin tin or line with paper liners.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients:
- In another bowl, whisk pumpkin purée, eggs, milk, melted butter, and vanilla until well blended.
- Combine mixtures:
- Add the wet mixture to the dry ingredients and mix gently until just combined (do not overmix).
- Fold in cheese and extras:
- Fold in cheddar, Parmesan, and chives (if using) until evenly distributed.
- Fill muffin cups:
- Divide batter evenly among mini muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 18 to 20 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool and serve:
- Cool in tin for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm.
Pin It My kids love helping to press cubes of cheese into the center of each muffin before baking. Eating these warm right out of the oven is now a small family tradition on chilly weekends.
Required Tools
Mixing bowls, whisk, mini muffin tin, measuring cups and spoons, wire rack
Nutritional Information
Each muffin ball provides about 85 calories, 4.5 g fat, 8 g carbohydrates, and 3.5 g protein
Serving Suggestions
Serve muffin balls warm with sour cream or herbed yogurt dip for extra flavor. These pair especially well with a hot cup of tea or cocoa.
Pin It Cheesy Pumpkin Pancake Muffin Balls make any morning brighter. Enjoy them warm fresh from the oven with your favorite dip.
Recipe FAQs
- → Can I use fresh pumpkin instead of canned purée?
Yes, fresh pumpkin can be roasted, mashed, and substituted for canned purée. Ensure it’s smooth and well-drained for best texture.
- → What cheeses work best for the filling?
Sharp cheddar and Parmesan provide robust flavor. Mozzarella cubes in the center yield extra gooeyness if desired.
- → How can I add spice or extra herbs?
A pinch of cayenne or diced jalapeño adds heat. Swap chives for green onions or parsley to vary the herbal notes.
- → Can these muffin balls be made gluten-free?
Try using a 1:1 all-purpose gluten-free flour blend. Results may vary, so check batter consistency before baking.
- → Are these suitable for meal prepping?
Yes, store cooled muffin balls in an airtight container in the fridge; reheat briefly before serving to enjoy warm.
- → What dipping sauces pair well?
Sour cream, herbed yogurt, or a mild salsa complement the savory flavors. Serve dips alongside for added freshness.