These mini pumpkin muffins are a hit with kids and adults alike! Made with whole grain flour and vitamin-rich pumpkin, they are also low in added sugar and total calories.
These muffins are my 6-year old’s favorite. Fortunately, they are one of my favorites too, so this is one pumpkin recipe you will see eaten year-round in our house. (They are too good to reserve for pumpkin season only!)
What I love about mini muffins is that you can have a few and it’s ok. They are minuscule compared to standard bakeshop muffins, and about 1/3 of the size of a regular homemade muffin. While a hit with kids, these muffins are a great choice for young and old alike. They are high in fiber, lower in sugar than most muffins, and a source of vitamin A and iron.
My kids like them with a chocolate chip (or three) pushed into the tops. While I have never been one to turn down chocolate, I also like them with a pecan. (And I have found that the best way to make sure the kids leave some for me is to add pecans to at least a few!) You could also add walnuts or pumpkin seeds–whatever you prefer.
These muffins are perfect for breakfast, as a snack, and in lunchboxes. So make extra and freeze, that way you will be good to go for at least a few days! (Did I mention that I made one batch yesterday and they were gone by the end of the day? Yes, be sure to freeze half before that happens to you!)
Tip: To make these part of a balanced breakfast, be sure to serve them with a protein rich food such as a glass of milk, greek yogurt, a hard-boiled egg, or a dollop of peanut butter.
Making muffins in the morning is easier than you think if you prep the dry ingredients the night before. That way you can just preheat the oven and finish the recipe while you sip your coffee. And in less than 20 minutes you will have fresh muffins.
- Cooking spray
- 2 cups white whole wheat flour (or 1 cup
speltflour + 1 cup white whole wheat)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ½ cup packed light brown sugar
- 1 tablespoon maple syrup
- ¼ cup canola, grapeseed, or melted coconut oil
- 2 large eggs
- 1 cup pumpkin puree (look for BPA-free canned pumpkin)
- 1 teaspoon vanilla extract
- ¾ cup cultured milk (such as kefir, buttermilk, or non-dairy alternative)
- Bittersweet chocolate chips (just 1-3 on each will do!)
- Pumpkin seeds
- Spray mini muffin pans with cooking spray.
- Preheat oven to 400 degrees Fahrenheit.
- Whisk together the flour through nutmeg in a medium bowl.
- In another, larger bowl, mix together the brown sugar, maple syrup, oil, and eggs. Whisk well to combine. Add the pumpkin and vanilla and whisk.
- Add half of the flour mixture to the sugar-pumpkin batter. Whisk until combined and then add the cultured milk and the rest of the flour. Mix until just combined.
- Using a spoon or a small scooper, scoop the batter into the muffin pan. Add a chocolate chip, pecan, or a few pumpkin seeds to the tops of each muffin, pressing them in slightly with your fingers.
- Bake for 10-12 minutes or until lightly browned and a toothpick inserted into the middle comes out clean.
- Cool on a wire rack and enjoy!
Here is the nutrition information for 2 mini muffins without toppings (because it’s hard not to eat at least 2!).