Pumpkin Pancake Muffins

Ingredients:

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons monk fruit sweetener or granulated sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon kosher salt
• 2 large eggs, room temperature
• 2 cups fat-free milk, unsweetened almond milk, or milk of choice
• 1 tablespoon vanilla extract
• 1/2 cup canned pumpkin puree
• 1 1/2 tablespoons oil
• Maple syrup, for serving (I use sugar-free)

Optional additions:

• 1/4 cup chopped nuts (e.g., walnuts, pecans)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Instructions:

1. Preheat oven: Preheat oven to 375°F (190°C). Spray a 12-count non-stick muffin tin generously with baking spray.
2. Combine dry ingredients: In a large bowl, whisk together flour, baking powder, monk fruit sweetener (or sugar), pumpkin pie spice, and salt.
3. Combine wet ingredients: In a medium bowl, whisk together eggs, milk, vanilla extract, pumpkin puree, and oil.
4. Combine wet and dry ingredients: Pour wet ingredients into dry ingredients and whisk until just combined. Don't overmix.
5. Bake: Fill muffin tins to the top with batter. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Let cool in the pan for 10 minutes, then remove and transfer to a cooling rack. Serve warm with maple syrup.

Optional additions:

• For extra flavor: Add chopped nuts, cinnamon, or nutmeg to the batter.
• For a richer texture: Use a combination of butter and oil.
• For a spicier kick: Add a pinch of cayenne pepper to the pumpkin spice mix.

Enjoy your delicious Pumpkin Spice Pancakes!