These mini pumpkin Dutch babies are perfect for Fall eating. Great for breakfast or brunch and feeding a crowd. Freeze beautifully, too!

mini pumpkin Dutch baby pancakes in muffin tin

Why you’ll love these little pumpkin Dutch babies!

  • These delicious, mini pumpkin Dutch babies are quick, easy, fun and perfect for Fall eating! Enjoy them for breakfast, brunch or breakfast-for dinner.
  • These are a great alternative to pancakes, and unlike pancakes, everyone can eat at the same time.
  • I love how these mini Dutch babies bake up into perfect little cups, ideal for holding melted butter, maple syrup and whatever else you’d like to top them with in one place.
  • You’ll love that these pumpkin Dutch babies also
  • Finally, as these only need a little more than 1/4 cup of pumpkin puree, they are a perfect use for a small bit of leftover pumpkin puree from other baking.

Ingredients and Substitutions

Pumpkin Puree – you’ll want to use canned Pure Pumpkin Puree (not Pumpkin Pie Filling).

Spices – I use a pinch of cinnamon, allspice and nutmeg to flavour these Dutch babies, but you could just use a generous pinch of pumpkin pie spice, if you like.

Step-by-Step Photos

photo collage of steps to make mini pumpkin Dutch Babies

Step 1: Mix the batter, either in a blender or in a bowl with an immersion blender.
Step 2: Let the batter rest while you preheat a muffin pan in the oven.
Step 3: Melt some butter and add a bit to each muffin cup.
Step 4: Pour the batter into 12 muffin cups, filling about each about 1/2 way.
Step 5: Bake until puffy and golden, 22-24 minutes.

Refrigerating and Freezing

You can transfer any leftovers to an airtight container and refrigerate for about 2 days, or freeze up to 2 months. Thaw in the refrigerator.

To re-warm (from frozen or thawed), either microwave or place back into a muffin tin, cover loosely with a sheet of aluminum foil (to prevent more browning) and pop into a 350F oven until warmed through.

How to serve these mini pumpkin Dutch Babies

These pumpkin Dutch babies, are perfect served with a pat of butter and maple syrup. You can add some chopped walnuts or pecans as well, which are especially nice if toasted.

Both raisins and dried cranberries go nicely with pumpkin and could also be used as a topping.

Make one large pumpkin Dutch baby instead

If you want to make one large pumpkin Dutch baby instead of 12 mini ones, simply preheat a cast-iron skillet or metal baking pan in the oven (roughly 9-inches), add the butter to the pan and pour all the batter into the pan. Baking time may be slightly shorter, so check at the 15-18 minute mark.

mini pumpkin Dutch baby pancakes in muffin tin

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

mini pumpkin Dutch baby pancakes in muffin tin

Get the Recipe: Mini Pumpkin Dutch Baby Pancakes

These mini pumpkin Dutch baby pancakes are perfect for Fall eating. Great for breakfast or brunch and feeding a crowd. Freeze beautifully, too!
5 stars from 2 ratings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 pancakes


Pancake Batter:

  • 2 Tablespoons butter, melted and slightly cooled
  • 3 large eggs
  • 3/4 cup milk, whole or 2% milk recommended
  • 5 Tablespoons pure pumpkin puree, not pie filling
  • 3/4 cup all-purpose flour
  • 1 Tablespoon white granulated sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon kosher salt, or 1/8 tsp. fine salt
  • Generous pinch of cinnamon
  • Small pinch of allspice and nutmeg

For the pan:

  • 2 Tablespoons butter, melted

For the garnish:

  • Icing/confectioners sugar


  • Place a 12-cup or two 6-cup muffin tins in oven and preheat oven to 425° (with muffin tins in oven).
  • Melt the butter needed for the pancake batter and set aside to cool slightly. Meanwhile, combine pancake ingredients in a blender (or a medium bowl with an immersion blender), adding the cooled, melted butter last. Mix well, until frothy. Leave to stand in blender (or bowl) while oven preheats.
  • When oven is pre-heated, melt the butter for the pan. Remove hot muffin tins from oven and quickly pour a bit of melted butter into each muffin cup. Turn blender on for a few seconds to re-mix the batter, then quickly pour in to hot muffin cups, dividing equally between 12 cups, filling about 1/2 full.
  • Place in oven and bake for 22-24 minutes, or until puffy and deep golden colour. Remove from oven. Pancakes will quickly deflate, but that's what they do. Remove from pan to a cooling rack to cool slightly before serving. (They should come out easily if the muffin cups were well brushed with butter. If not, run a knife around the edges, then use a fork to lift them out).
  • Serve with a pat of butter, maple syrup and some chopped walnuts or pecans, if you like. Garnish with icing/confectioners sugar.


These mini dutch baby pancakes freeze well. To re-heat, simply place frozen dutch babies on a baking sheet or back into a muffin tin and loosely cover with a piece of aluminum foil. Place into pre-heated 350 oven until warmed through, 10-15 minutes. Alternately, you can microwave until warm.
Cuisine: American, Canadian
Course: Breadfast
Serving: 1serving, Calories: 93kcal, Carbohydrates: 8g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 107mg, Potassium: 62mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1186IU, Vitamin C: 1mg, Calcium: 29mg, Iron: 1mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.