Mini Pumpkin Muffins

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.

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings mini muffins

Calories 53kcal

Author Slow The Cook Down

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.

Nutrition