I wish I could bottle up the cozy scent that fills my kitchen whenever I bake these warming, baby-friendly pumpkin muffins!

Sweetened only with fruit, they contain no added sugar or salt and are rich in beta-carotene, a nutrient that supports baby’s developing eyesight and immune system as well as overall growth. The blend of spices is a great way to introduce some flavor, and the texture is soft and moist - perfect for our littlest eaters!

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Baby-Friendly Pumpkin Muffins Recipe

Baby-Friendly Pumpkin Muffins

Yield: 16

Author: Malina Malkani

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Sweetened only with fruit, these Baby-Friendly Pumpkin Muffins contain no added sugar or salt and are rich in beta-carotene, a nutrient that supports baby’s developing eyesight and immune system as well as overall growth. The blend of spices is a great way to introduce some flavor, and the texture is soft and moist - perfect for our littlest eaters! (This recipe may contain affiliate links. Rest assured that I only recommend brands that I know and love! As an Amazon Associate I earn from qualifying purchases.)

Ingredients

1 cup spelt flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon (ground)
1/2 teaspoon ginger (ground)
1/4 teaspoon nutmeg (ground)
1/4 teaspoon cloves (ground)
1/2 cup applesauce
1 ripe banana (mashed)
1/4 cup coconut oil (melted)
2 eggs
1 cup pureed pumpkin
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
1/4 cup milk (can also use plain soy or pea milk if you prefer)

Instructions

Preheat the oven to 400 degrees F. Lightly coat a 12-cup muffin pan + an additional 6-cup muffin pan with oil or cooking spray. You may also want to fill each cup with a paper liner.
In a large mixing bowl, combine the flours, baking soda and all of the spices. Whisk thoroughly until well mixed.
In a separate bowl, whisk together the mashed banana, applesauce, coconut oil, eggs, yogurt and vanilla until smooth. Add the pumpkin and milk and whisk again until mixture is well combined and no lumps remain.
Fold the dry mixture into the wet, a little at a time, alternating each until both are just incorporated, taking care not to over-mix.
Using an ice-cream scooper, spoon the batter into the muffin pans evenly until each cup is about three-fourths full. Bake for about 20 minutes or until tops are lightly browned and a toothpick comes out clean when inserted into the middle of a muffin.

Nutrition Facts

Calories

111

Fat

5

Sat. Fat

3

Carbs

15

Fiber

2

Net carbs

12

Sugar

2

Protein

4

Sodium

81

Cholesterol

21

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Baby-Friendly Pumpkin Muffins