Perfect for lunchboxes and toddlers, these delicious mini pumpkin muffins are a tasty homemade treat for your little ones. Naturally sweetened, they are a great alternative to store bought snacks.
I think we are officially in pumpkin spice season now, so to celebrate I whipped up this mini pumpkin muffin recipe for my daughter (and us!) to enjoy.
These one bowl muffins come together so quickly. They are naturally sweetened with dates and spices, so you can feel good about about serving them up to your family.
These homemade snacks are perfect to enjoy this fall, and all year round! Be sure to check out my Blueberry Banana Mini Muffins too!
Why you will love this recipe!
- Quick and easy: Just mix everything together in one bowl, spoon into a mini muffin tin and bake. They are ready to enjoy in about 30 minutes.
- Better for you: Made with no added sugar, these naturally sweetened muffins are a great option for a healthier snack.
- Freezer friendly: Make a big batch of these and stock up your freezer. They thaw quickly and are great for popping in lunchboxes.
- Budget friendly: These mini pumpkin muffins are made with a lot of pantry staple ingredients you probably already have to hand.
Ingredients and Notes
- Dates: Use pitted whole dates. These naturally sweeten the muffins.
- Canned pumpkin puree: Use pure pumpkin puree without any added sugars or spices.
- Flour: This recipe uses all-purpose flour.
- Oil: Oil keeps the muffins moist. You can use melted coconut oil, canola, vegetable or avocado. You can also use melted butter.
- Milk: Any milk can be used. Dairy or non-dairy.
- Pumpkin pie spice: You can use a store bought mix or quickly make up your own.
How to make mini pumpkin spice muffins
Be sure to scroll down for the full recipe!
- Soak the dates and blend them.
- Add all the ingredients to a large bowl and stir until well combined into a smooth batter.
- Spoon into a mini muffin tin.
- Bake.
Equipment needed
Along with a bowl and a spoon, you will also need:
Recipe Variations
- Use a 1:1 gluten-free flour if you have an intolerance.
- Use a plant based milk like oat, almond or coconut to make these dairy free.
- I haven't added any sugar to these. If you prefer your muffins on the sweeter side, you can add in some sugar, maple syrup or honey. You can also add in a little vanilla extract for a sweeter flavor.
- Add on some toppings like chocolate chips, nuts, or even whip up some cream cheese frosting!
Frequently Asked Questions
I like to lightly oil the pan and then sprinkle over a little flour before pouring in the batter. The muffins then lift out with ease. You can also use mini muffin liners if you prefer.
Chances are, you already have all of the ingredients to make your own pumpkin spice. You will need:
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon all spice
- ¼ teaspoon ground nutmeg
Storage and Freezing
Once the muffins are cool, store them at room temperature in an airtight container and they will keep well for 3 to 4 days.
They freeze incredibly well and will keep for up to 6 months. Store them in a freezer bag or container. Thaw them at room temperature for 1 or 2 hours, or in a microwave on low power for 20 to 30 seconds.
Recipe Notes and Tips
- The oven should be fully preheated before baking the mini pumpkin muffins so that the cook through.
- Oil and flour your baking tin, or use mini muffin liners for easy removal.
- The muffin batter should have a smooth consistency.
- The muffins are ready to be removed from the oven when an inserted toothpick comes out clean.
More Pumpkin Recipes
- Pumpkin Spice French Toast
- Pumpkin Pasta Sauce
- Fireball Whiskey Pumpkin Pie
- Baked Pumpkin with Garlic and Sage
Mini Pumpkin Muffins
Equipment
Ingredients
- 1 cup whole pitted dates
- 1 cup pure pumpkin puree
- 1 egg
- ¼ cup oil (coconut, vegetable or canola)
- 1 cup milk (dairy or non-dairy)
- 1 cup all purpose flour
- ¾ tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 375F / 190c.
- Prepare the mini muffin pan by greasing with a little oil and sprinkling with flour, knocking off the excess.
- Soak the dates in hot water for 5 to 10 minutes to soften them.1 cup whole pitted dates
- Place the dates in the blender and process to break them up and make a paste. Scraping the sides down if needed.
- Add the pureed dates, along with the rest of the ingredients to a large bowl.1 egg, ¼ cup oil, 1 cup milk, 1 cup all purpose flour, ¾ tablespoon pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, ⅛ teaspoon salt, 1 cup pure pumpkin puree
- Stir everything together with a spoon until you have a smooth batter.
- Spoon the batter into the mini muffin cups and place in the preheated oven.
- Bake for 14 to 18 minutes until an inserted toothpick comes out clean.
- Let cool in the muffin pan for 10 minutes, then run a knife around the edge of each muffin and place on a cooling rack. Once cooled you can store.
- Clean the muffin tin, and bake the remaining batter.
Video
Notes
- Oil and flour the mini muffin tin so that they are easy to remove after baking.
- Preheat the oven so that the muffins cook evenly.
- The muffin batter should be smooth. Mash the bananas well and stir the ingredients until you have a uniformed texture.
- The muffins are done when an inserted toothpick comes out clean.
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