These pumpkin mini muffins are the perfect bite-sized snack for you, your toddlers and kiddos! They’re fluffy, tender and sweet. They serve as the perfect fall breakfast, snack or dessert!
These mini pumpkin muffins have pumpkin puree in them which not only brings fall flavor, but keeps these mini muffins incredibly moist and tender. They’re an easy muffin to make and your family will love them (they don’t last long in my house). I also love how healthy this recipe is; the pumpkin offers several vital nutrients. Other mini muffins you can try of mine are my Healthy Apple Mini Muffins and my Healthy Blueberry Mini Muffins.
I love to make a double batch of these and freeze to always have some on hand! My kiddo loves to make these with me, too. I hope you love this recipe as much and my family and I do!
Ingredients
Pumpkin Puree – canned pumpkin puree (not the pumpkin pie filling)
Maple Syrup – for some sweetness
Coconut Oil – melted
Whole Egg
Vanilla Extract
All Purpose Flour – whole wheat flour can also be used
Pumpkin Pie Spice – cinnamon can be substituted if you don’t have pumpkin pie spice
Baking Powder
Baking Soda
Salt
Mini Chocolate Chips – these are optional. They taste amazing without!
This is silicone mini muffin pan I use every time from Amazon – Silicone Mini Muffin Pan
For Littles
I love to make these for littles because the only are fiend sugar that are in these are the mini chocolate chips and you can omit those. These muffins are full to flavor and nutrients like fiber and antioxidants. You can serve these to your littles 12 months +!
How To
Mix together the wet ingredients, then fold in the dry. Add in the mini chocolate chips and scoop into a mini muffin pan. Bake at 375 for 13-15 minutes
Healthy Pumpkin Mini Muffins
Ingredients
- 1 cup pumpkin puree
- 1/3 cup maple syrup
- 2 tablespoons melted coconut oil
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 375. Set your silicone mini muffin pan on a baking sheet and set aside. If you’re using a metal tin, spray it well with nonstick spray and set aside
- In a large bowl, combine the pumpkin puree, maple syrup, egg and vanilla extract. Whisk until completely combined. Then add in the flour, pumpkin pie spice, baking powder, baking soda and salt. Fold with a rubber spatula until all the flour is mixed in (do not overmix). Fold in the mini chocolate chips if using
- Using a tablespoon cookie scoop or spoon, scoop the batter evenly into the 24 cup mini muffin pan. Bake at 375 for 13-15 minutes
- Let cool for 10 minutes and then pop the mini muffins out. Let cool completely on a wire rack. Serve!
- You can store in an airtight container for up to 4 days at room temperature or freeze for up to 3 months. Enjoy!:)
