Need a wholesome treat for the whole family? Pumpkin Muffins are soft, naturally sweet, and perfect for little hands or busy mornings. This Baby-Friendly Snack bakes in under 40 minutes, ideal for breakfasts, snacks, or lunchboxes. Enjoy these soft pumpkin bites for a nutritious, crowd-pleasing delight!
Why You’ll Love Pumpkin Muffins
- Family-Friendly: Pumpkin Muffins suit babies, kids, and adults alike.
- Quick Prep: Ready in 30–40 minutes for an easy Baby-Friendly Snack.
- Wholesome: Pumpkin puree adds nutrients to these healthy pumpkin treats.
- Make-Ahead: Batch-bake for a week of soft pumpkin bites.
- Simple Ingredients: Uses pantry staples for fuss-free baking.
Ingredients for Pumpkin Muffins
Here’s what you’ll need for these healthy pumpkin treats (makes ~12 muffins):
For the Muffin Batter:
- 2 cups (240g) self-rising flour
- 1 cup (240g) pureed pumpkin (canned or fresh)
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
Equipment
- 12-cup muffin tin
- Paper or silicone muffin liners
- Mixing bowls
- Whisk or spoon
- Cooling rack
Ingredient Tips
- Pumpkin Puree: Use plain pumpkin puree for Pumpkin Muffins; avoid pie filling.
- Flour: Self-rising flour simplifies this Baby-Friendly Snack; substitute with all-purpose flour plus baking powder.
- Oil: Vegetable oil keeps these soft pumpkin bites moist; applesauce works for a lighter option.
- Eggs: Room-temperature eggs ensure smooth healthy pumpkin treats; flaxseed mix works for egg-free.
- Spices: Ginger and cinnamon add warmth; adjust for babies under 12 months.
Directions for Pumpkin Muffins
Let’s bake these delightful Pumpkin Muffins!
Preheat and Prep
I preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper or silicone liners, ensuring easy removal for these soft pumpkin bites.
Mix Batter
In a large bowl, I combine 2 cups self-rising flour, 1 cup pumpkin puree, ½ cup vegetable oil, 2 eggs, 1 tsp vanilla extract, 1 tsp ginger, and 1 tsp cinnamon, stirring until just combined for a tender Baby-Friendly Snack. A few lumps are okay to avoid overmixing.
Portion Batter
I spoon the batter evenly into the muffin liners, filling each about two-thirds full to ensure uniform healthy pumpkin treats.
Bake
I bake for 20–25 minutes until golden and a toothpick comes out with moist crumbs, creating perfect Pumpkin Muffins.
Cool and Serve
I cool the muffins in the tin for 5 minutes, then transfer to a cooling rack to cool completely, keeping these soft pumpkin bites moist and ready for serving.
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–40 minutes
- Servings: 12 muffins
- Calories: ~100–120 kcal per muffin
- Macros per Muffin: 12–15g carbs, 1–2g protein, 6–7g fat, 1g fiber
Variations for Pumpkin Muffins
Try these twists on these healthy pumpkin treats:
- Flour Swap: Use whole wheat flour for a denser Baby-Friendly Snack.
- Puree Swap: Try sweet potato puree for these soft pumpkin bites.
- Oil Swap: Use applesauce for lighter Pumpkin Muffins.
- Egg-Free: Swap eggs for flaxseed mix in these healthy pumpkin treats.
- Spice Twist: Use nutmeg instead of ginger for a new flavor.
- Serving Ideas:
- Pair with Layla Cooks’ smoothie for a balanced breakfast.
- Serve with Layla Cooks’ fruit salad recipes for freshness.
- Enjoy with Layla Cooks’ milk-based latte for a cozy treat.
Storage
I store these soft pumpkin bites in an airtight container at room temperature for up to 3 days, lined with a paper towel to absorb moisture. For longer storage, I freeze them in a freezer bag for up to 3 months, thawing at room temperature for 30 minutes or warming in the microwave for 15–20 seconds for a fresh Baby-Friendly Snack.
Serving Tips
- Presentation: Serve Pumpkin Muffins whole or halved for little hands.
- Garnish: Pair with sliced berries for these healthy pumpkin treats’ appeal.
- Pairing: Enjoy with milk or Layla Cooks’ juice recipes to complement this Baby-Friendly Snack.
- Portion Size: 1 muffin per person for a light treat; half for babies.
- Occasions: Ideal for breakfasts, snacks, or lunchboxes.
FAQs About Pumpkin Muffins
Here are answers to common questions about Pumpkin Muffins:
What pumpkin puree is best?
Use plain canned or fresh puree for this Baby-Friendly Snack.
How do I avoid dense muffins?
Mix batter gently for soft healthy pumpkin treats.
Can I use other purees?
Sweet potato or banana works for these soft pumpkin bites.
How do I prevent soggy muffins?
Drain puree well and cool completely for Pumpkin Muffins.
How long do they last?
Store at room temperature for 3 days or freeze for 3 months.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Pumpkin Muffins are a soft, wholesome treat perfect for babies, kids, and adults. This Baby-Friendly Snack is quick, nutritious, and ideal for busy days. Bake these healthy pumpkin treats for a family-friendly, delicious delight!
Pumpkin Muffins
Ingredients
- 2 cups 240g self-rising flour
- 1 cup 240g pureed pumpkin (canned or fresh)
- ½ cup 120ml vegetable oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
Instructions
Preheat and Prep
- I preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper or silicone liners, ensuring easy removal for these soft pumpkin bites.
Mix Batter
- In a large bowl, I combine 2 cups self-rising flour, 1 cup pumpkin puree, ½ cup vegetable oil, 2 eggs, 1 tsp vanilla extract, 1 tsp ginger, and 1 tsp cinnamon, stirring until just combined for a tender Baby-Friendly Snack. A few lumps are okay to avoid overmixing.
Portion Batter
- I spoon the batter evenly into the muffin liners, filling each about two-thirds full to ensure uniform healthy pumpkin treats.
Bake
- I bake for 20–25 minutes until golden and a toothpick comes out with moist crumbs, creating perfect Pumpkin Muffins.
Cool and Serve
- I cool the muffins in the tin for 5 minutes, then transfer to a cooling rack to cool completely, keeping these soft pumpkin bites moist and ready for serving.
Notes
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