Whole wheat pumpkin mini muffins are the perfect healthy snack for the entire family! Moist, not too sweet and perfectly snackable, these are a fall baking must-have!
I’ve really been struggling lately with what to feed my kids.
Friends, they are such a challenge. P is 5, and has so many opinions about what she will and won’t eat. H is 16 months, and though he doesn’t yet know to dislike vegetables like older kids, when he isn’t into something, he simply dumps his entire plate on the floor.
In a way, I guess you could say he makes it relatively easy for me with how clear he is.
So I’ve been searching for new and interesting things that they might actually eat. Oh and if I can find something healthy that they will willingly eat, that’s also a plus.
A friend recommended the now famous whole wheat pumpkin muffins from Peanut Butter Fingers, and said her kids just gobbled them up.
I’ve been a long time PBF reader, and was psyched to try these easy muffins and hope for the best. I figured worst case was that I’d eat them because you know I can’t resist pumpkin.
To make these snackable, small-finger friendly, and less wasteful for us, I adapted them into mini muffins!
My kids ate almost the entire batch in 2 days, so you can bet that we’ll be making them again and again. On my next trial, I plan to add some spinach into the mix and see how that goes over!
Another change I made is the lack of pumpkin pie spice. I’ve tried it in other desserts, but can I get real for a moment and tell you that I’m just not a fan? I find it turns out way too spicy and unbalanced. Is it easier to use PPS? Yes. Is it worth making your own? YES. I can’t even tell you how much better all of my pumpkin desserts have tasted with homemade pumpkin pie spice. You can see how I did it in the recipe adaptation below.
Whole Wheat Pumpkin Mini Muffins
Prep Time: 15 minutes
Cook Time: 12-14 minutes
Ingredients (36 mini muffins)
- 1 1/2 C white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 2 eggs
- 1 C pumpkin puree
- 1/2 C maple syrup
- 1 tsp vanilla extract
- 1/2 C melted coconut oil
- non-stick baking spray (with flour)
Preheat oven to 350 degrees.
Grease a mini muffin tin thoroughly with the baking spray.
In a mixing bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
In a separate bowl, combine the eggs, pumpkin, syrup, vanilla and coconut oil.
Add the wet ingredients into the dry, and mix gently with a wooden spoon or silicon spatula until completely combined, but do not overmix.
Scoop by the scant tablespoon into the muffin tin.
Bake for 12-14 minutes or until a toothpick comes out clean, and the tops of the muffins spring back slightly when gently pushed in.
Cool on a wire rack and enjoy!
Store in an airtight container for 3 days, separating the layers of muffins with parchment paper. You can also freeze them or store in the refrigerator!