Are you looking for a super moist and fluffy pumpkin muffin recipe? That’s also healthy? Then, I’ve got you! These Mini Pumpkin Muffins are made with no refined sugar and whole wheat. They make for a healthy and delicious snack or breakfast—the perfect treat for the fall!

Small kids hands holding 3 mini pumpkin muffins.
5 stars (83 ratings)
“My go to muffins! Easy to make and delicious every time. Everyone in our household loves these muffins for snack or breakfast. ” -Crystal
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Healthy Pumpkin Muffins

I can’t wait for you all to try these! The first time I made these, I made them for a group of my kids’ friends 👫👭, and they devoured an entire batch of these muffins in about 5 seconds flat! It was actually pretty impressive how quickly they disappeared!

Since then, we have made these dozens of times. And they still disappear just as quickly.

These mini pumpkin muffins are super moist and flavorful, and your entire family will love them! They are also nut-free 🥜🙅‍♀️, so they are a great option for school lunch boxes and are perfect as a grab-and-go breakfast or after-school snack.

My oldest kid likes to add mini chocolate chips to theirs, while the other prefers their muffins without any toppings, so I like to add them at the end instead of mixed in. But you do you! Either way these muffins will rock your taste buds.

Mini Pumpkin Muffins Video

Let’s Get Baking

healthy whole wheat flour for mini pumpkin muffins.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
Mixed together wet ingredients for mini pumpkin muffins.
In a large bowl, whisk together the pumpkin puree, oil, maple syrup, egg, and milk until smooth.
Bowl of pumpkin muffin batter for kids.
Pour the dry ingredients into the wet ones.
Gently fold the dry ingredients into the wet ones until just combined. DO NOT overmix. Add in any mix-ins you want to use.
Healthy mini muffins in a muffin tin.
Scoop the batter into the muffin tin, roughly 1 tablespoon per cup. I love using a small cookie scoop to get the perfect-sized muffins.
Plate of pumpkin muffins for toddler and kids.
Let cool for 5-10 minutes, and serve.

Mix-Ins

These pumpkin muffins are delish as is – or you can add in a 1/3-1/2 cup of your favorite mix-ins. Personally, I always make half of the batch plain and then add some mix-ins for the other half. This way, we have plenty of options for a yummy snack, and both of my kids are happy! Some of our favorites are:

  • Mini Chocolate Chips
  • Chopped Walnuts
  • Craisins
  • Raisins
  • White Chocolate Chips
Plate full of healthy pumpkin muffins.

Tips for Making the Best Pumpkin Muffins

  • Do No Overmix: I can’t stress this point enough – do not over mix the muffin batter, if you do they won’t rise in the oven and will become dense and hard. The dry ingredients should be just combined with the wet ingredients.
  • Preheat Oven: make sure the oven is fully preheated so that the muffins cook through evenly.
  • Let Cool: let the muffins cool for about 10 minutes before enjoying them and let them cool completely before storing.
Small kids hands holding 3 mini pumpkin muffins.

Get the recipe: Super Moist 20-Minute Pumpkin Mini Muffins for Toddler + Kids

5 stars (83 ratings)
These mini pumpkin muffins are the perfect breakfast or snack for the fall! Quick and easy to make, they are a hit with toddlers and kids
Yield: 24 mini muffins
Prep: 10 minutes
Cook: 13 minutes
Total: 23 minutes
Author: Michele Olivier
Course: Breakfast
Cuisine: American
Diet: Vegetarian
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Ingredients 

  • 1 cup white whole wheat flour (see notes)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice (see notes)
  • 1/2 cup pumpkin puree
  • 1/3 cup oil – coconut, avocado, oil, vegetable or melted butter
  • 1/3 cup maple syrup
  • 1 large egg
  • 1/4 cup milk of choice, regular, almond, oat, cashew

Instructions 

  • Prep: Preheat the oven to 350° F. Spray or line a mini muffin tin.
  • Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
  • Mix Dry Ingredients: In a large bowl, whisk together the pumpkin puree, oil, maple syrup, egg and milk until smooth.
  • Pour: Pour the dry ingredients into the wet ones.
  • Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ones until just combined. DO NOT overmix. Add in any mix-ins.
  • Fill Muffin Tin: Scoop the batter into the muffin tin, roughly 1 tablespoon per cup.
  • Bake: Place the muffin tin into the oven, and bake for 12-14 minutes or until just golden brown.
  • Eat: Let cool for 5-10 minutes, and serve.

Notes

Age: roughly 9 months and up (omit chocolate chips for under 1 year)
Storage: store in an air-tight container on the counter or fridge for up to 5 days or in the freezer for up to 2 months. 
Note on Flours: you can use whole wheat flour, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, all-purpose, or gluten-free one-for-one flour. 
Note on Pumpkin Pie Spice: if you don’t have a pre-mix of pumpkin pie spice, you can mix together 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger and 1/8 tsp ground cloves. 
Regular Siza Muffins: you can also make these regular size muffins and the only thing you have to change is that you are going to bake them for 16-18 minutes. 
Cooking with Kids

Toddlers

  • Toddlers can help measure and put the ingredients into the bowl.
  • They can help mix the ingredients together.
  • Toddlers can help scoop the dough into the muffin pan.

Kids

  • Preheat the oven. 
  • They can pick out and measure all of the ingredients. 
  • Kids can help mix the ingredients together.
  • They can help to fill the muffin cups with the batter.
  • Once filled, kids can carefully put the muffin tin into the oven (with adult supervision) and remove once baked. 
How to Store: Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week.
Calories: 42kcal, Carbohydrates: 7g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 11mg, Sodium: 186mg, Potassium: 50mg, Fiber: 1g, Sugar: 3g, Vitamin A: 810IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg

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