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!
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.