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! These Healthy pumpkin muffins are moist and 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 truly sugar-free, so you can offer them to toddlers and even babies! I only use dates to sweeten, which is 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, by the way, should not be used to sweeten recipes for babies less than 2 years of age).

Reasons to Love These Sugar-Free Pumpkin Muffins

• They are protein-rich: I added peanut butter to the recipe which makes it a super filling and healthy snack.
• They are sugar-free: The AAP (American Academy of Pediatrics) recommends no foods or drinks with added sugars to children under 2 years of age; this includes honey and maple syrup. These muffins are naturally sweetened with dates!
• The texture is perfect for the little ones: they are moist and fluffy.
• Made with whole grain: These pumpkin mini muffins are made with 100% whole wheat flour.
• Can be frozen: The perfect snack for those busy days!

Ingredients to Make the Best Healthy Pumpkin Muffins

You will need these simple ingredients to make the best muffins this pumpkin season:

• Eggs: Used to provide structure to the muffins and as a binder. Ensure you remove from the fridge 5 minutes before adding to the recipe for best results.
• Pumpkin puree: The main ingredient for a perfect fall treat with the best texture. You can use homemade pumpkin puree or canned; make sure to choose pure pumpkin puree and not pumpkin pie filling as it contains sugar.
• Dates: natural sweetener suitable for babies under 2 years of age. Use preferably Medjool dates.
• Peanut butter: For added protein and flavor. Choose a brand that has a composition of 100% peanuts, with no salt, sugar, or oils added.
• Avocado oil: Or 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 pie spice: For added pumpkin spice flavor. You can substitute it with ground nutmeg, ginger, and cinnamon.
• Baking soda: A chemical leavening agent, will help the muffins rise and add fluffiness. Baking soda also leads to a darker batter as it increases the overall pH of the recipe and reduces gluten formation.
• Baking powder: chemical leavening agent, that will help the muffins rise and add fluffiness.

Step by Step Instructions

• Preheat oven to 356F (180C) and grease your mini muffin tray, or use muffin 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.
• Spoon the muffin batter into a mini muffin pan. I used about 1 tbsp of batter for each mini muffin and 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 would like to make regular-sized healthy muffins, just add a few more minutes to the baking time (20-25 minutes). Always test with a toothpick to ensure the muffins are cooked through.
• Grease the mini muffin tin with cooking spray or coat it with butter. I like to use paper towels to spread the butter layer.
• Don’t overbake the muffins. For the fluffiest muffins, bake them until set. The best way to determine if the muffins are thoroughly baked is by inserting a toothpick into the center, and 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:

• With Greek yogurt for a great breakfast or snack.
• With fruit for a quick snack.
• You can add a few chocolate chips to the batter if served to toddlers older than 2 years of age.

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 pumpkin puree, I recommend refrigerating or freezing as soon as possible.

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

Freezer: 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

Other Pumpkin Recipes You May Like

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

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