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The Easiest & Tastiest Toddler Pumpkin Muffins

November 15, 2016

Pumpkin Toddler Muffins

Piper is a big fan of these muffins and I am too because they couldn’t be easier to make. Blend up the liquid ingredients and pour them into the dry before popping them into the oven and you’re done.  I’ve been making this green muffin recipe every other week for months now and as soon as I started making pumpkin bread for myself I decided to add a little pumpkin flavor to Piper’s muffins. She gobbles up 2-3 of them every morning. They use whole wheat flour, spinach, pumpkin puree and a banana. You can add other vegetables, I sometimes add a few baby carrots to the blender and omit the maple or agave syrup if you’d like!

Pumpkin Toddler Muffins

To make these muffins a seasonal pumpkin treat I simply add 1/2 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice.

WET INGREDIENTS

1/2 cup applesauce
1 large egg
2 tsp vanilla extract
2 cups of spinach
1 ripe banana
1/2 cup pumpkin puree
2 tbs olive oil

DRY INGREDIENTS
1 1/2 cups  whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice

DIRECTIONS

  1. Pre-heat the oven to 350 degrees and grease a mini muffin tin.
  2. Combine wet ingredients in a blender and blend until combined.
  3. Mix dry ingredients into a large bowl and stir until mixed.
  4. Pour the liquid ingredients into to the dry and stir until just combined.
  5. Use a tablespoon to scoop into muffin tins, the batter will be pretty thick.
  6. Bake for 10-12 minutes until a toothpick comes out clean.

I store these in the fridge for 3-4 days after making.

Recipe adapted from The Tribe Magazine.

Pumpkin Toddler Muffins

Pumpkin Toddler Muffins

Pumpkin Toddler Muffins

Images by Anna Reynal 

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