Even though we’re still soaking up summer, there’s something fun about mixing in a little early fall flavor, especially when pumpkin is involved. These soft, naturally sweetened pumpkin muffins are a great way to switch things up while still keeping things simple and wholesome. Bonus: they’re baby and toddler friendly, making them perfect for breakfast, snack time, or an easy grab-and-go option for busy days.
Pumpkin Muffins
Ingredients:
- 1 can of pumpkin
- 1 ripe banana (brown is perfect!)
- 2 cups of flour*
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1.5 teaspoons pumpkin spice*
- Optional Add-In's
- 1-2 tablespoons of maple syrup (for extra sweetness)
- 1/2 cup of mix-ins like chocolate chips, walnuts, etc.
Directions for making the pumpkin muffins:
- Preheat the oven to 350°F and line a muffin tin with liners or lightly grease.
- In a bowl, mash the banana until mostly smooth.
- Add the pumpkin puree, eggs, and vanilla (and maple syrup if you prefer the extra sweetness) to the bowl and mix until well combined.
- Stir in the flour, baking soda, and pumpkin spice, mixing until just combined.
- If using, fold in any additional mix-ins last.
- Scoop the batter evenly into the prepared muffin tin, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before serving.
Notes:
- Real life moment 😅 I grabbed baking powder for the pic, but make sure you’re using baking soda here!
- 2 cups of flour can be substituted for oat flour, but the baking time may end up being slightly longer. Make sure your oat flour is certified gluten-free if baking for someone with celiac disease or gluten intolerance.
- If you don't have pumpkin spice you can add 1 tsp cinnamon, and 1/2 tsp nutmeg
