Cheesy Pumpkin Pancake Muffin Balls

Savory, fluffy pancake-inspired muffin balls packed with pumpkin and gooey cheese, perfect for breakfast, brunch, or snacking.

I first made these Cheesy Pumpkin Pancake Muffin Balls last autumn for a weekend brunch. Their tender crumb and the way cheese oozed from the center was a hit with my entire family, and they’ve asked for them ever since.

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 (not pie filling): 1 cup (240 ml)
• Large eggs: 2
• Whole milk: 1/2 cup (120 ml)
• Unsalted butter (melted and cooled): 1/4 cup (60 ml)
• Vanilla extract: 1 tsp
• Shredded sharp cheddar cheese: 1 cup (115 g)
• Grated Parmesan cheese: 1/2 cup (50 g)
• Chopped chives (optional): 2 tbsp

Instructions

Preheat Oven:

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 Wet and Dry:

Add the wet mixture to the dry ingredients and mix gently until just combined (do not overmix).

Fold in Cheeses and Chives:

Fold in the cheddar, Parmesan, and chives (if using) until evenly distributed.

Portion Batter:

Divide batter evenly among the 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 the tin for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm.

Pin

My kids love helping mix the batter and sneak bits of cheddar while we prep these together on crisp fall mornings. They’ve become our favorite autumn tradition for weekend breakfasts.

Required Tools

Mixing bowls, whisk, mini muffin tin, measuring cups and spoons, wire rack

Nutritional Information

Each muffin ball has about 85 calories, 4.5 g fat, 8 g carbs, and 3.5 g protein.

Notes & Variations

Try pressing a cube of mozzarella into each muffin for extra cheesiness. Add cayenne or jalapeño for heat. Serve with sour cream or herbed yogurt dip, and swap chives for green onions or parsley as desired.

Pin

Enjoy these warm for the best flavor and make a double batch to freeze for weekday snacking. Their cheesy pumpkin flavor is irresistible all year round.

Recipe FAQ

→ How do I get muffin balls fluffy?

Use fresh baking powder and soda, avoid overmixing, and bake until just set for a soft, fluffy texture.

→ Can I substitute the cheeses in this dish?

Swap cheddar or Parmesan for mozzarella, gouda, or your favorite cheese. Adjust seasoning to match the new flavors.

→ What herbs work best with pumpkin and cheese?

Chives add a mild onion note, while green onions or parsley offer freshness. Try thyme or rosemary for earthy depth.

→ Is it possible to make these gluten-free?

Use a gluten-free all-purpose flour blend in place of regular flour. Check all other ingredients’ labels for hidden gluten.

→ What dips pair well with these muffin balls?

Sour cream, herbed yogurt, or a spicy aioli complement the savory cheese and pumpkin flavors beautifully.

→ Can I add extra vegetables to the mix?

Finely shredded spinach, carrots, or zucchini work well. Ensure vegetables are squeezed dry before adding for best texture.