With just a handful of nutritious ingredients, these Healthy Pumpkin Muffins are a treat that we love to make and enjoy each fall for breakfast, snack time, or as a simple side dish for dinner. And it’s easy to adjust for allergies as needed!

healthy-pumpkin-muffins-on-bear-plate

Healthy Pumpkin Muffins

This easy muffin recipe is loaded with nutrients and the batter simple stirs together in a bowl or blender. Plus, the muffins bake up in just 14 minutes! We make a few batches of these muffins each fall when pumpkin fever is running high—and if I’m lucky, I get to stash some into the freezer for future days.

I love this recipe even more because you simply stir the ingredients together in a bowl—no fancy tools or a pile of bowls needed. It also tastes, great, is super easy, a great way to use up leftover pumpkin, and would be a great one to make with the kids if you like to have them in the kitchen with you.

We love to eat these plain, topped with a drizzle of honey, or even topped with a smear of cream cheese to transform them into pumpkin cupcakes. And you can make one simple adjustment to make them added-sugar-free as a baby muffin.

Ingredients You Need

To make this pumpkin recipe, you’ll need the following ingredients so you know what to have on hand or to pick up from the store.

ingredients in healthy pumpkin muffins on counter.

Step-by-Step Instructions

Here’s a look at how to make these simple Pumpkin Muffins. Scroll down to the bottom of this post for the full information.

how to make healthy pumpkin muffins in grid of four.
  1. Preheat oven and grease a mini muffin tin with nonstick spray. Gather all ingredients.
  2. Add all ingredients to a blender and blend well. OR add to a large bowl and whisk well to thoroughly combine the wet ingredients into the dry ingredients.
  3. Spoon the batter into muffin tins. (Be sure to grease the tin well with nonstick cooking spray. I find that to be better than using muffin liners, which may stick to the muffins.)
  4. Bake until golden brown and firm to the touch. Remove from the oven and let cool on a wire rack.

TIP: The muffins are done when they are set on top, have little cracks, and a cake tester inserted into the center comes out cleanly.

healthy pumpkin muffins on rack

Protein Muffins with Pumpkin

The nut butter and eggs in these muffins lends each one almost 3 grams of protein, which is pretty good for a little muffin. Each muffin also has a range of balanced nutrition which makes them a nice snack or meal component.

They are very moist and not too dense, which makes them a nice texture for toddlers who may struggle with the texture of bread.

TIP: Cut them into small cubes for younger toddlers as needed for easier chewing.

pumpkin muffins on plate

Can I make these Pumpkin Muffins nut-free?

You can use sunflower seed butter instead of the almond butter called for in the recipe, but know that there seems to be about a 50/50 chance that the finished muffins will turn green. If you do use sunflower seed butter, I would recommend omitting the baking soda to reduce the likelihood of this happening. (They’d still be safe to eat, they’re just a funny looking color!)

pumpkin muffins in storage bag for freezer

How to Store

You can store these Pumpkin Muffins in an airtight container or storage bag in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw at room temperature or in the fridge. We like to let these cool fully and eat them at room temperature or chilled.

If freezing in a freezer bag, lay flat so the muffins are in one layer so they’re easy to remove from the bag one at a time—or thaw evenly if thawing the whole bag at once.

Best Tips for Success

  • To make this pumpkin muffin recipe nut-free, use sunflower seed butter and omit the baking soda.
  • To make egg-free, use a product like Just Eggs instead of something like flax eggs.
  • Serve chilled or at room temperature.
  • You can use pureed butternut squash instead of pumpkin puree.
  • Use canned or homemade pumpkin puree.
  • Add ¼ cup raisins, cranberries, or chocolate chips to the batter for extra flavor. Add extra pumpkin spice or even a little ground ginger if you like.
  • Eat these plain, topped with a drizzle of honey, or apple butter.
  • Let the almond butter sit at room temperature for at least 30 minutes to ensure it’s not too hard when it’s time to stir.
  • Use the same amount of applesauce in place of the maple syrup to make these added-sugar-free.

I’d love to hear what you think of the recipe if you try it, so please comment below with your thoughts!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
healthy pumpkin muffins on bear plate

Healthy Pumpkin Mini Muffins

Use a gluten-free flour blend or whole wheat depending on what works best for your family. This recipe has very little flour—that is not a mistake. They bake up wonderfully, so have faith! Adapted from Against All Grain. 
4.99 from 172 votes
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Cuisine American
Course Muffins
Calories 175kcal
Servings 12  (Makes 24 mini muffins)

Ingredients

Save this recipe?
Enter your email to save this recipe in your inbox!
Please enable JavaScript in your browser to complete this form.

Instructions

  • Preheat oven to 350 degrees F and grease a mini muffin tin with nonstick spray.
  • Add all ingredients to a medium bowl and stir for 30-60 seconds to thoroughly combine. Or use a blender and blend well.
  • Spoon the batter into muffin tins. It should be about 1 ½ tablespoons of batter in each one.
  • Bake 14 minutes, or until a toothpick comes out clean. Allow to cool in muffin pan. Remove and serve.

Video

Notes

  • Store in an airtight container in the fridge for up to 5 days. Or freeze in a freezer bag with as much air removed as possible for up to 6 months. Serve warm or chilled.
  • Add ¼ cup raisins or chocolate chips to the batter for more flavor.
  • Nut-free: Use sunflower seed butter in place of the almond butter and omit the baking soda.
  • Gluten-free: Use cup for cup GF flour in place of the whole wheat flour.
  • Use canned or homemade pumpkin puree.
  • Serve chilled or at room temperature.
  • Eat these plain, topped with a drizzle of honey, or apple butter.
  • You can use honey instead of maple syrup if you prefer for kids over age 1.
  • Use ¼ cup applesauce in place of the maple syrup to make these added-sugar-free.

Nutrition

Serving: 2muffins, Calories: 175kcal, Carbohydrates: 11g, Protein: 5g, Fat: 13g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 94mg, Potassium: 179mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1649IU, Vitamin C: 1mg, Calcium: 103mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published November 2017.

Related Products

Share it with the world

Pin

Filed Under

4.99 from 172 votes (107 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?




Comments

  1. 5 stars
    Added about 1/4-1/3 cup old fashioned oats for some extra nutrition, as well as some chocolate chips for some yummy flair. The muffin itself, regardless of chocolate chips and oats, is delicious!

  2. 5 stars
    The best pumpkin muffin recipe I’ve found. These are so amazingly fluffy and have a great flavor. I can’t believe they turn out this good with everything into the blender! Toddler loves making them and eating them.

  3. 5 stars
    Holy cow! This muffin is tender and so yummy. I made it with applesauce for my 10 month old, and used some whole wheat flour and some of his oatmeal/cereal. They are really light and fluffy, despite how wet the batter was. 10/10, totally going to make again.

  4. These taste great but they stuck to the pan SO badly. My toddler enjoys the taste but I was hoping for an easy on-the-go snack and this is not it. I followed the recipe exactly, used a greased non-stick pan and my oven is true to temperature and every single muffin stuck to the pan and broke on the way out.

    1. If a muffin sticks to a pan, it’s not the fault of the muffin. It’s something about the pan or the grease that was used. I am sorry this happened!

  5. 5 stars
    How are these muffins so amazingly fluffy?! I used natural, unsweetened peanut butter instead of almond, and homemade date syrup instead of maple syrup. Very happy with the result and will certainly make these again. A great use of a partial can of pumpkin! My toddler LOVES them.

    1. I haven’t made them any other way and I am not sure they would be as moist if you leave it out (so they may taste dry). Let me know if you try it.

      1. 5 stars
        thank you! i made them with half the amount of unsalted melted butter and they still turned out great for my little one. i’m actually about to make another batch since he finished those 😅

  6. 5 stars
    Our 9 month twins demolished these! I replaced the maple syrup with apple sauce since we’re trying to limit added sweeteners at this age. Fluffy and delicious.

  7. 5 stars
    Summer yummy, easy to make and my 10 month old loves them. I used homemade apple sauce and the pumpkin I puréed after carving it. I enjoyed them as well. I made a Greek yogurt frosting with leftover pumpkin, apple, ginger and cinnamon.

  8. 5 stars
    I was looking for a pumpkin muffin recipe for my toddler and am glad I stumbled across this one. These came out great! Thank you for offering a no added sugar modification that actually works, as it makes these perfect for infants or younger toddlers. I added a little ground flax seed for some added iron, protein, healthy fats, and fiber.

  9. 5 stars
    I made 28 of these mini muffins last night and only had 15 left this morning , family of 4. Safe to say the kids LOVED them