These Healthy Pumpkin Muffins are toddler friendly and make a great breakfast, snack, or lunchbox treat. Plus, they freeze well, so you can always have some on hand for busy mornings! If you aren't a toddler, don't worry, you will still love these muffins!
Why You'll Love These Toddler-Friendly Pumpkin Muffins
- Naturally Sweetened: These muffins have no added sugar, relying on the natural sweetness of banana and pumpkin, making them perfect for toddlers.
- Nutritious: Packed with pumpkin and whole grains, these muffins offer vitamins, fiber, and nutrients for growing kids.
- Customizable: Add raisins, chopped nuts, or even mini chocolate chips to make these muffins extra special.
- Perfect for Little Hands: The soft texture and small size make these muffins easy for toddlers to hold and eat.
Healthy Pumpkin Muffins Ingredients
Let’s take a closer look at the ingredients that make these muffins both tasty and nutritious:
Pumpkin puree: Full of vitamins A and C, pumpkin also adds natural sweetness and moisture to the muffins. Make sure to use pure pumpkin purée (not pumpkin pie filling!).
- Milk: Use whatever milk you have on hand—almond, oat, or dairy milk all work well.
- Greek yogurt: an excellent source of protein for these muffins.
- Unsweetened applesauce: You can use mashed bananas for this instead.
- Maple syrup: You can omit this, but a little bit of sweetness brings the muffins to the next level.
- Eggs: helps bind the muffins together. You can use flax eggs if you need a plant-based option.
- Oat flour: a whole grain that adds fiber and allows your little ones to feel full for longer.
- Ground flaxseed: an optional ingredient that contains omega-3 fatty acids and aids in digestion
- Cinnamon & nutmeg: these spices are key to giving muffins that cozy fall flavor.
- Baking powder, baking soda, & salt: These give the muffins some rise and flavor
Substitutions and Variations
- Sweeteners: This recipe is naturally sweetened by the ripe bananas and pumpkin puree. If you want a bit more sweetness for older kids or adults, feel free to add a tablespoon or two of maple syrup or honey.
- Flour: You can use whole wheat flour, oat flour, or a 50/50 mix of both. For a gluten-free version, stick with certified gluten-free oats or oat flour.
- Egg-Free: If your toddler is allergic to eggs or if you’re following a plant-based diet, substitute the eggs with a flax egg. To make one flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons of water, then let it sit for 5 minutes to thicken.
- Add-Ins: Feel free to add a handful of mix-ins to boost flavor and nutrition. Some toddler-friendly options include:
- Chopped Apples or Pears: Add tiny chunks for a bit of texture and added fruit goodness.
- Chia Seeds: Sprinkle some for extra omega-3 fatty acids and fiber.
- Mini Chocolate Chips: For a fun treat, throw in some mini chocolate chips—just be mindful of the added sugar.
How to Store Healthy Pumpkin Muffins
One of the great things about these muffins is how easy they are to store and freeze for later:
Room Temperature: Keep the muffins in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, place them in an airtight container in the refrigerator. They’ll last up to a week this way.
Freezer: These muffins freeze beautifully! After baking and cooling, place them in a freezer-safe bag or container, and they’ll keep for up to 2-3 months. To serve, just thaw them in the fridge or warm them in the microwave for 20-30 seconds.
FAQS
- Can I make these muffins gluten-free? Yes of course! You can use a gluten-free all purpose flour blend.
- Are these muffins sweet enough without added sugar? If you use bananas instead of unsweetened applesauce, you do not any more sugar. You cna use your judgment as well. If your kids are a bit older, feel free to add another tablespoon of maple syrup or honey.
- What type of pumpkin should I use? Make sure to use pure pumpkin puree.
- Can I replace the eggs? You can use a flax egg. To make a flax egg, use 1 tbsp of ground flaxseed with 3 tbsp of water and let it sit for 5 minutes to thicken.
- Can I make these muffins without oil? Yes! Replace the oil with unsweeteend applesauce for an oil free version.
If you make these Healthy Pumpkin Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Healthy Pumpkin Muffins (Toddler Friendly)
Ingredients
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/4 cup greek yogurt
- 1/3 cup unsweetened applesauce
- 1/4 cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups oat flour
- 1 tbsp ground flaxseed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F. Grease or line a mini muffin tin (or regular muffin tin) with paper liners.
- In a large bowl, stir in the pumpkin puree, eggs, applesauce, vanilla extract, and milk. Whisk everything together until well combined.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir until well mixed.
- Slowly add the dry ingredients into the wet ingredients and stir just until combined. Avoid over-mixing, as this can make the muffins dense.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. You can use a mini muffin tin for smaller, toddler-sized portions or a regular tin for larger muffins.
- Bake for 15-18 minutes for mini muffins (or 20-22 minutes for regular-sized muffins), or until a toothpick inserted into the center comes out clean.
