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 Mini Muffins

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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 that 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 two 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 two 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 100% whole wheat flour.
  • Can be frozen: The perfect snack for those busy days!
Sugar Free Pumpkin Mini Muffins

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. Remove it from the fridge for 5 minutes before adding it 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; choose pure pumpkin puree and not pumpkin pie filling as it contains sugar.
  • Dates: natural sweetener suitable for babies under two 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.
Sugar Free Pumpkin Mini Muffins Ingredients

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.
  • 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 (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

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.

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 leftovers 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 three months. To reheat, thaw in the refrigerator overnight or microwave in 15-second increments until defrosted.

Frequently Asked Questions

What is pumpkin spice?

Pumpkin spice is made of ground nutmeg, cloves, ginger, and cinnamon. You can purchase it ready to use in recipes or make your own blend at home!

Can I make this egg-free?

Since this recipe uses 3 eggs, I do not recommend replacing them with flax eggs. Normally, egg replacements work in recipes using one or two eggs.

Other Pumpkin Recipes You May Like

🥣Recipe

Sugar Free Pumpkin Mini Muffins

Sugar Free Pumpkin Mini Muffins

These Sugar Free Pumpkin Mini Muffins are the perfect fall treat for the little ones.
5 from 3 votes
Print Pin Rate
Course: Breakfast, Lunchbox, Snack
Cuisine: American
Keyword: best ever pumpkin muffins, easy pumpkin muffin, fall recipe, moist pumpkin muffins, muffin de abóbora sem açúcar, muffin doce de abóbora, muffin para bebês, protein rich muffin, pumpkin muffins recipe healthy
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 24 Mini muffins
Calories: 66kcal
Author: Carol Pecora

Equipment

Ingredients  

Instructions

  • Preheat oven to 356F (180C) and grease your mini muffin tray.
  • 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 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.
  • Spoon the batter into a mini muffin tray. I used about 1 tbsp of batter for each minimuffin 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!

Notes

Nutrition

Nutrition Facts
Sugar Free Pumpkin Mini Muffins
Amount per Serving
Calories
66
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
20
mg
7
%
Sodium
 
118
mg
5
%
Potassium
 
66
mg
2
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
1222
IU
24
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
64
mg
6
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!
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