Pumpkin spice muffins – Healthy, delicious, and perfect for picky eaters
I made this recipe specifically for my 1-year-old daughter, Sarah.
She’s a pretty good eater but lately she’s been a little more picky than usual. I wanted to make her a healthy muffin that I could feel good about serving her.
So I used my Protein-Packed Healthy Toddler Muffin recipe as inspiration.
I modified that recipe to come up with this pumpkin spice recipe, and MAN did it turn out way more delicious than I ever expected!
This muffin has plenty of protein from the eggs and almond flour.
The pumpkin and banana provide vitamin a, vitamin c, calcium, iron, potassium, vitamin b-6, and magnesium.
Ingredients for this recipe include:
Canned pumpkin (plain, not pumpkin pie filling), eggs, vanilla, banana, maple syrup, coconut oil, almond flour, cassava (or your other favorite gluten free) flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
Start out by pre-heating the oven to 350 degrees.
Measure out about 1/2 cup of canned pumpkin. (Plain pumpkin, not pumpkin pie filling.)
Next, measure out your dry ingredients. (BTW, my mother-in-law gave me these adorable mason jar turquoise measuring cups. LOVE! You can find them here.)
Pour the pumpkin-egg-banana-etc. mixture from your blender into a large mixing bowl. Slowly mix in remaining dry ingredients.
Slowly hand mix for about two minutes, or until everything is well-incorporated.
Place 12 muffin liners in a cupcake pan. (I use these silicone muffin molds. They work great and you don’t even have to spray them to keep the muffins from sticking.)
Once the batter is ready, fill your cups about 3/4 of the way full. (I use this scooper to fill them without spilling.)
After you’ve filled them (this recipe makes about 12 muffins), place in an oven that has been pre-heated to 350 degrees. Bake 18-22 minutes or until a toothpick comes out clean.
Allow muffins to cool slightly and then remove from silicone molds.
If you have any leftover you can keep them in the fridge for a couple of days or freeze.
I keep a batch in the freezer for when I need a quick snack for Sarah.
Paleo Pumpkin Spice Muffins
Yields 12 muffins
– 1/2 cup canned pumpkin (plain, not pumpkin pie filling)
– 4 large eggs
– 1 Tablespoon vanilla
– 1 ripe banana
– 1/4 cup maple syrup (NOT pancake syrup, ha!)
– 2 tablespoons coconut oil
– 1 cup almond flour
– 1/2 cup cassava flour (or substitute coconut or other gluten free flour if you do not do cassava)
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
1- Preheat oven to 350 degrees.
2- Place the first six ingredients (pumpkin, eggs, vanilla, banana, maple syrup, and coconut oil) into a blender and blend until smooth. You can also use a food processor if you don’t have a blender.
3- Pour liquidy pumpkin mixture from blender into a large mixing bowl.
4- Slowly pour in remaining dry ingredients and mix with the wet ingredients until well-incorporated. (About two minutes on low speed if using a mixer. You could also mix by hand.)
5- Scoop the batter into silicone muffin molds. Fill about 3/4 full.
6- Bake about 18-22 minutes or until a toothpick comes out clean.
Please let me know in the comments if you try these! I’d love to know how it goes!
Make sure to pin this for later. This recipe is a keeper!
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