Print Recipe

Mini Pumpkin Muffins – A Treat for Little Fingers

Prep Time20 mins
Cook Time15 mins
Servings: 24 Mini Muffins


  • 1 cup of fresh or canned pumpkin puree – plain not the pie mix (I prefer fresh when baking as I find it gives a lighter texture)
  • 1 3/4 cups whole wheat pastry flour
  • 1/2 cup vegetable oil or applesauce
  • 1/2 cup mik whole milk, or vanilla soy or rice milk
  • 2 eggs ** substitutions below
  • 1 tbsp baking powder
  • 1/2 tsp each – ginger cinnamon and nutmeg
  • 1/4 cup maple sugar or maple syrup optional
  • 1/2 tsp vanilla


  • Preheat oven to 400 degrees F
  • Sift the flour, spices and baking powder (and maple sugar if using) together over a large mixing bowl
  • Add the oil, milk, vanilla, pumpkin puree (and maple syrup if using) and stir gently to just combine
  • Whisk the eggs in a separate bowl and then add to the batter – or add the egg substitute
  • Fold eggs into the batter then mix batter until it begins to appear “airy” – like cornbread tends to do (I hope you know what I mean here!)
  • Bake for approximately 10 minutes in mini-muffin tins and up to 15 minutes if using regular muffin pans.


With the extra batter I had, I baked a little cake in a small casserole dish.
* Contains dairy, wheat and eggs – consult your pediatrician
** You may substitute the following for the egg: 1/2 cup applesauce / 1 small mashed banana / 2 tbsp ground flax seeds simmered in 6 tbsp of water – flax will add some extra nutrition, Omega 3s!