These mini pumpkin muffins are light in added sugar but big on flavor! Made with whole grain wheat or spelt flour, they are perfect for breakfast and snack time. From halsanutrition.comPin

Mini Pumpkin Muffins

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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.

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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 nourishing enough 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!) Simply increase the cooking time to 22-24 minutes.


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!)


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

Note: Post updated October 2018.

These mini pumpkin muffins are light in added sugar but big on flavor! Made with whole grain wheat or spelt flour, they are perfect for breakfast and snack time. From halsanutrition.comPin

Mini Pumpkin Muffins

Maria Adams
These whole grain pumpkin muffins are lightly sweetened and perfect for breakfast, snack time, or even dessert.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 36


  • 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 or canola oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 3/4 cup cultured milk (kefir, buttermilk, or non dairy alternative)


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


  • Preheat oven to 400 degrees Fahrenheit.
  • Spray mini muffin pans with cooking spray. (Alternatively, you could use butter or coconut oil to grease each muffin tin.)
  • 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!


Refrigerate the leftover pumpkin puree in an airtight glass container and add it to pasta sauce, pancake batter, or curry.
To make 12 regular-sized muffins simply increase the cooking time to 22-24 minutes, or until a toothpick inserted into the muffin comes out clean.
Not sure you eat all the muffins within a few days? Store it in the freezer!
Keyword kid-approved, mini pumpkin muffins, pumpkin
pic of muffinsPin

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