Pumpkin Muffins
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.
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.