Healthy Pumpkin Mini Muffins (Sugar-Free)

These Healthy Pumpkin Mini Muffins (Sugar-Free) are the perfect fall treat for the little ones. They are naturally sweetened with dates, made with whole wheat flour, and dairy-free! They have a moist texture and are filled with delicious pumpkin warm spices!

Sugar-Free Pumpkin Muffins for Toddlers and Babies

If you are looking for a delicious fall baby-led weaning muffin recipe, look no further! These muffins are sugar-free, so you can offer them to toddlers and babies! I only use dates to sweeten a dried fruit, and you can benefit from the flavor and all the fibers and nutrition. Dates are a much better option than maple syrup (which should not be used to sweeten recipes for babies under 2 years of age).

Reasons to Love These Sugar-Free Pumpkin Muffins

• They are protein-rich: I added peanut butter to the recipe, which adds healthy fats and makes it a super filling and healthy snack.
• They are sugar-free muffins: The AAP (American Academy of Pediatrics) recommends that children under 2 years of age avoid foods or drinks with added sugars, including honey and pure maple syrup. These muffins are naturally sweetened with dates!
• The texture is perfect for the little ones: moist and fluffy muffins.
• Made with whole grain: These pumpkin mini muffins are made with whole wheat flour.
• Can be frozen: The perfect snack for those busy days!

Ingredients to Make the Best Healthy Pumpkin Muffin Recipe

You will need these simple ingredients to make an easy muffin recipe this pumpkin season:

• Eggs: These provide structure and act as a binder for the muffins. For best results, remove the eggs from the fridge for 5 minutes before adding them to the recipe.
• Pumpkin puree: The main ingredient in this recipe, making it a perfect fall treat with the best texture. You can use homemade fresh pumpkin puree or canned; make sure to choose pure pumpkin puree and not pumpkin pie filling, as it contains sugar.
• Dates: The main source of sweetness. Use Medjool dates for best results as they are softer. If using Deglet Nour, double the quantity, as they are much smaller.
• Peanut butter: For added protein and flavor, choose a brand that is 100% peanuts, with no salt, sugar, or oils added.
• Avocado oil: You can use any neutral vegetable oil.
• Whole wheat flour: I used 100% whole wheat flour in this recipe, and the muffins are very soft and moist.
• Ground cinnamon: For added warm fall flavor. You can use pumpkin pie spice instead of cinnamon.
• Pumpkin spice blend: For added pumpkin flavor. You can substitute it with a mix of ground nutmeg, ginger, and cinnamon.
• Baking soda: For added fluffiness.
• Baking powder: Leavening agent to make the muffins rise.

Step by Step Instructions

• Preheat oven to 356F (180C), grease your mini muffin tray, or use muffin paper liners.
• Add the dates to a glass container and cover them with water. Microwave for 1 minute and set aside for 5 minutes (be careful as it will be very hot).
• Drain water from dates as much as possible, squeezing with a fork.
• Add all ingredients to a blender or food processor and blend until smooth. You may need to use a spatula to scrape down the sides a few times until the ingredients are fully combined into a smooth batter (it will be a thick batter).
• Spoon the muffin batter into a mini muffin pan. I used about 1 tbsp of batter for each mini muffin so I could make 24 of them.
• Bake for about 15 minutes, test with a toothpick, and remove from oven when it comes out clean.
• Let them cool for 5-10 minutes and transfer to a wire rack to finish cooling.
• Enjoy or freeze for later!

Recipe Tips

• If you want to make regular-sized healthy muffins, add a few more minutes to the baking time (25-30 minutes). Always test with a toothpick to ensure the muffins are cooked through.
• Grease the mini muffin tin with cooking spray and use a silicone muffin pan or muffin liners.
• Don’t overbake the muffins. For tender muffins, bake them until set. The best way to determine if the muffins are thoroughly baked is to insert a toothpick into the center. If it comes out clean, they are all set!

Tools Needed

• Blender
• Mini Muffin Pan

Serving Suggestions and Substitutions

Here are my favorite ways to serve these healthy pumpkin muffins to babies and toddlers:

• Serve with Greek yogurt for a great breakfast or snack.
• Serve with fruit for a quick snack.
• If served to toddlers older than 2 years of age, you can add a few chocolate chips to the batter.
• Feel free to replace the peanut butter with any other nut butter.

Storage Instructions

Let the muffins cool, transfer to an airtight container or freezer bag, and follow the recommendations below:

Room temperature: You can keep these overnight at room temperature, but due to the pumpkin puree, I recommend refrigerating or freezing them as soon as possible.

Refrigerator: These whole wheat pumpkin muffins should be refrigerated for up to 3 days. I normally keep some in the fridge for the next day and freeze the remaining as soon as they are cooled. This way, they will stay fresh. Reheat in the microwave until warm.

Freezer: If you would like longer storage, these muffins can be frozen for 3 months. To reheat, thaw in the refrigerator overnight or microwave in 15-second increments until defrosted.

Frequently Asked Questions

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🥣Recipe

Other Healthy Pumpkin Recipes You May Like

• Healthy Pumpkin Oatmeal Bars (Baby-Led-Weaning)
• Sugar free Pumpkin Cookies
• Pumpkin Banana Pancake Bites
• Pumpkin Banana Smoothie

Meal Planning Bundle

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