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Mini Pumpkin Muffins

February 26, 2015 by Maria Adams 2 Comments

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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.

pic of muffinsPin

Disclosure: Some of the links below are Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.

These mini pumpkin 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!)

Made with spelt flour, these mini pumpkin muffins are healthy enough to pass for snack time, but will also satisfy your sweet tooth! Click To Tweet

Mini Sized Muffins

These little pumpkin muffins are the perfect size for adding to breakfast or serving as a snack.  Their petite size makes them a hit with young kids, but teens and grown-ups love them too. They are high in fiber, lower in sugar than most muffins, and a source of vitamin A and iron.

I love my mini muffin pans but you could also use a regular-sized pan if you prefer standard-sized muffins. (I have a feeling I may soon need to move up to making bigger muffins as my kids continue to grow!)

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Don’t Forget the Toppings

My kids like these pumpkin muffins with a chocolate chip (or several!) pushed into the tops. While I have never been one to turn down chocolate, I also like them with a pecan or some pumpkin seeds. (And I have found that the best way to make sure the kids leave some for me is to add nuts and seeds to at least a few!)

Freeze for Later

These muffins are perfect for breakfast, as a snack, and in lunchboxes. So freeze half or 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!)

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Tip: To make these part of a balanced breakfast, 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.

Prep Ahead

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.

Other Muffin Favorites

  • Cardamom Oat Muffins
  • Banana Bread Mini Muffins
  • Mini Morning Glory Muffins
  • Zucchini Muffins
  • Cardamom Carrot Zucchini Muffins

Note: Post updated October 2018.

Mini Pumpkin Muffins

Maria Adams
These whole grain pumpkin muffins are lightly sweetened and perfect for breakfast, snack time, or even dessert.
Print Recipe
Prep Time 15 mins
Cook Time 10 mins
Course Breakfast
Cuisine American
Servings 36

Ingredients
  

  • Cooking spray
  • 2 cups white whole wheat flour or spelt flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup packed light brown sugar
  • 1 tablespoon maple syrup
  • 1/4 cup avocado, grapeseed, or organic canola oil
  • 2 large eggs
  • 1 cup pumpkin puree (look for BPA-free canned pumpkin)
  • 1 teaspoon vanilla extract
  • 3/4 cup cultured milk (kefir, buttermilk, or non dairy alternative)

Toppings

  • Bittersweet Chocolate chips (just 1-3 on each will do)
  • Pecans
  • Pumpkin seeds

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.
  • Spray mini muffin pans with cooking spray.
  • 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!

Notes

Refrigerate the leftover pumpkin puree in an airtight glass container and add it to pasta sauce, pancake batter, or curry.
Not sure you will use within a few days? Store it in the freezer!
Keyword kid-approved, mini pumpkin muffins, pumpkin

pic of muffinsPin

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Filed Under: Breakfast, Brunch, Fika, Kid-Favorite, recipes, Snacks Tagged With: kid-favorite, mini muffins, pumpkin, whole grain

Previous Post: « Bring on Spring with Parsley Pesto
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  1. Mini Morning Glory Muffins - HÄLSA Nutrition says:
    March 7, 2016 at 7:22 pm

    […] when due to a lack of time or energy, I have opted to make another healthful favorite, such as mini pumpkin muffins, […]

    Reply
  2. Whole Grain Cocoa Cookies - HÄLSA Nutrition says:
    March 7, 2016 at 7:23 pm

    […] pumpkin muffins, banana bread muffins, or pumpkin bread for morning fika […]

    Reply

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I'm Maria, a mom and Registered Dietitian with a love for good food. Let me help you navigate your way to happier, more confident eating and cooking. I take a non-diet, intuitive eating approach and truly believe that all foods can fit! Read More…

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Maria Adams MS MPH RDN
I made these cardamom oat muffins in honor of my s I made these cardamom oat muffins in honor of my son Henrik's name day today. 💗Following in the footsteps of my mom, I woke him up with hot cocoa, a muffin, and a song ("Med en enkel tulipan"). ⁠
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Morning Stack ☀️ More than ever it’s all ab Morning Stack ☀️

More than ever it’s all about the small moments of joy in the day. Like cooking up a batch of pancakes for your family in the morning. ❤️

I will be honest, I whipped these up on this morning because we were out of other breakfast staples including cereal, toast, and milk. But sometimes a shortage of our go-to’s is the motivation we need to get creative in the kitchen. Am I right?

Recipe for these pancakes is on the blog, just search “Flying Pancakes.” Today I added @wildblueberries 🫐 both to the pancakes as they cooked and on top of the stacks. I also topped them with whipped cream and got my 14-year old to pour on some maple syrup. (Yes, it was definitely more of a pour than a drizzle! 😂)

Anyway, if you like pancakes, definitely give these a go. 👍They provide a good amount of protein, fiber, and fat to keep you satisfied and fueled (at least until snack time!). A variation of these is also included in my breakfast e-book. Available for sale now, link in profile. ✨

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These gingerbread 🍐 muffins are so good and the These gingerbread 🍐 muffins are so good and they are on the blog today! ✨

Perfect for cozy holiday mornings, cozy holiday afternoons, cozy holiday evenings. 🤣Seriously though, they are tasty any time of day (or year). 

My favorite is when I can freeze half the muffins I make and then pop them out and heat them in the microwave as desired. 👍

Link to recipe in profile. ⤴️ Happy Friday!

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Snow coming your way? ❄️ Then this is the perf Snow coming your way? ❄️ Then this is the perfect time to mix together the dough for “pepparkakor” (Swedish Gingerbread Cookies). ❤️You see, it needs to rest in the fridge for at least a night. Come morning, you will be ready to bake! 👩‍🍳

These authentic Swedish cookies take some practice and patience to make. The dough needs to get quite thin, but not break. If at first you don’t succeed, keep at it and in no time you will get it down. 😀My boys, now 12 & 14, love to help make these cookies. They also love, love that there are no eggs in the dough so that they can take a little taste here and there! 😉

This past weekend when they were making these they were debating about whether the cookies were better raw or cooked, they decided it was a tie! 

You can find the recipe on my blog just search for the fun word “pepparkakor.” Go to my bio to find a link. ⤴️

#pepparkakor #gingerbreadcookies #swedishcookies #kidsinthekitchen #swedishchristmas #bakingboys #teensinthekitchen #snowdays #bakingfromscratch #homemadecookies #scratchbaking #christmascookies #pepparkaka #preservingtraditions #gratefulheart #halsanutrition
Interrupting this cookie feed to remind you of the Interrupting this cookie feed to remind you of the importance of taking time out for lunch! ✨One of my favorite go-to lunches when I’m burnt out on sandwiches and don’t have any leftovers or soup, is a colorful salad.

Here are my tips for creating a simple but satisfying lunch salad:

1️⃣Keep greens on hand and always be salad ready. Arugula, baby spinach, and mixed greens are my favorites. 
2️⃣Scour your fridge for a few additional veggies that can be chopped and eaten raw on your salad. Leftover cooked veggies are also great.
3️⃣Include a protein source such as sliced up smoked turkey, canned beans, cooked lentils, leftover salmon, or eggs. 
4️⃣Add grains such as bread, farro, or rice, or a starchy veggie such as potatoes, sweet potatoes, or corn. 
5️⃣Add fat and flavor with nuts, seeds, cheese, avocado, and olive oil/dressing. 

Enjoy mindfully, preferably with another family member and away from all your screens! (This doesn’t always happen here, but we try!!!) 💗
Happy St. Lucia Day! ✨During the dark cold month Happy St. Lucia Day! ✨During the dark cold months, Lucia brings us light and hope. This seems especially fitting this year.

Lucia is one of my favorite Swedish traditions. 🕯I grew up celebrating Lucia Day with my family and it was always extra special because it was also my dad’s birthday. ❤️

To celebrate, I made saffron buns and pepparkakor (Swedish gingerbread cookies). Saffron buns, often called “lussekatter” in Sweden, are a Lucia staple. They are sweet, yeast-risen buns that can be shaped in a variety of ways and are delicious with coffee, tea, or glögg. ☕️

I am so grateful that my mom continued this tradition in our family when we moved to the US (38 years ago!) and instilled in me a love for baking. Tack Mamma! 😘

#luciaday #santalucia #stlucia #saffransbullar #saffronbuns #lussekatter #lussebullar #adventsfika #swedishtradition #halsanutrition #foodtographyschool #foodtography @foodtographyschool #candles #addlight #luciadagen #luciadagen2020 #fikatime
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Meet Maria!

I'm a Swedish-born, New England-raised dietitian with a love for good food and baking. Follow my blog for nourishing recipes, non-diet nutrition advice, and a touch of Swedish inspiration. Read More…

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