Healthy Mini Pumpkin Muffins for Toddler + Kids

These Mini Pumpkin Muffins are the perfect treat for the fall! Quick and easy to make, they are a hit with toddlers and kids, and the adults too! Made with no refined sugar and whole wheat, they make for a healthy and delicious snack or breakfast!

Healthy Pumpkin Muffins

I can’t wait for you all to try these! A group of (socially distant) kids 👫👭 devoured an entire batch of these muffins in like 5 seconds flat! It was actually pretty impressive how quickly they disappeared!

These mini pumpkin muffins 🎃 are super moist and flavorful, and your entire family will love them!

They are a great healthy option as they have no added refined sugar and contain whole wheat and they are ready to enjoy in 30 minutes.

They are also nut-free🥜🙅‍♀️, so a great option for school lunch boxes and are perfect as a grab and go breakfast or after school snack.

Reasons to Love Mini Pumpkin Muffins

• toddler, kid and adult-friendly
• easy to make
• can customize with different add-ins
• great for school or packed lunches
• healthy
• freezer-friendly
• great for breakfasts on the go
• can be made gluten and dairy-free
• naturally nut-free

Ingredients

• Flour: I like to use white whole wheat flour for some added nutrients. you can use whole wheat flour, a mixture of 50/50 white and whole wheat flours, all-purpose or gluten-free one-for-one flour. 
• Pumpkin puree: use natural (organic if you can) pumpkin puree without any other added ingredients.
• Oil: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive or melted butter.
• Milk: you can use any milk you like in this recipe. Dairy milk works well, but make them dairy-free by using almond, oat or cashew.
• Maple Syrup: to naturally sweeten the muffins.
• Spices: a little cinnamon and pumpkin pie spice delivier some big flavor!
• Baking soda and powder
• Egg

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 in 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 or raisins
• White Chocolate Chips

How to Make Pumpkin Muffins step-by-step

• Preheat the oven to 350° F. Spray or line a mini muffin tin.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
• In a large bowl, whisk together the pumpkin puree, oil, maple syrup, egg and milk until smooth.
• 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.
• Scoop the batter into the muffin tin, roughly 1 tablespoon per cup. I love using this cookie scoop to get the perfect size muffins.
• Place the muffin tin into the oven, and bake for 12-14 minutes or until just golden brown.
• Let cool for 5-10 minutes, and serve.

How to Store and Freeze Pumpkin Mini Muffins

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.

To freeze the muffins, place the mini muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen.

Thaw frozen mini pumpkin muffins overnight in the fridge or by gently warming them in the microwave.

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.

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. 

More muffins for toddlers

• Applesauce Mini Muffins (Toddler + Kid Favorite)
• Toddler Lemon Blueberry Mini Muffins
• Allergy-Friendly Pumpkin Chocolate Muffins for Toddler + Kids
• Beet Chocolate Muffins for Toddler + Kids

Tools

• Mini Muffin Pan
• Cookie Scoop
• Measuring Cups and Spoons

DID YOU MAKE THESE MINI MUFFINS?
 I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A ⭐️ RATING BELOW 👇

Healthy Mini Pumpkin Muffins

These mini pumpkin muffins are the perfect treat for the fall! Quick and easy to make, they are a hit with toddlers and kids, and the adults too! Made with no refined sugar they are a healthy and delicious snack!

5 from 5 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Servings: 24 mini muffins

Calories: 42kcal

Author: Michele Olivier

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

• Preheat the oven to 350° F. Spray or line a mini muffin tin.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
  
• In a large bowl, whisk together the pumpkin puree, oil, maple syrup, egg and milk until smooth.
  
• 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.
  
• Scoop the batter into the muffin tin, roughly 1 tablespoon per cup.
  
• Place the muffin tin into the oven, and bake for 12-14 minutes or until just golden brown.
• 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. 

Nutrition

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

DID YOU MAKE THIS RECIPE?Mention @Babyfoode or tag #babyfoode!