Baby-Friendly Pumpkin Muffins
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
Ingredients
- 1 cup spelt flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ripe banana (mashed)
- ½ cup applesauce
- ¼ cup coconut oil, melted
- 2 eggs
- ½ cup plain, full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup pureed pumpkin (canned or homemade)
- ¼ cup whole cow’s milk (can also use plain soy or pea milk)
Instructions
- Preheat the oven to 400°F. Lightly coat a standard 12-cup muffin pan* + an additional 6-cup muffin pan (also with 2.75-inch diameter) with oil or cooking spray or line each well with a paper liner.
- In a large mixing bowl, whisk the flours, baking soda and all of the spices until well mixed, about 1 minute.
- In a separate bowl, whisk the mashed banana, applesauce, coconut oil, eggs, yogurt and vanilla until smooth, about 2 minutes. Add the pumpkin and milk and whisk again until mixture is well combined and no lumps remain, about 1 minute.
- Fold the dry mixture into the wet, a little at a time, alternating each until both are just incorporated. Do not over-mix.
- Using a ½-cup ice-cream scoop, spoon the batter into the prepared muffin pans evenly until each cup is about three-fourths full. Bake until tops are lightly browned and a toothpick comes out clean when inserted into the middle of a muffin, about 20 minutes.
Notes
- Keep leftovers in an airtight container for up to 5 days in the refrigerator or in the freezer for up to 3 months.
- Feel free to use all-purpose flour instead of spelt flour. But if you have access to spelt flour, I highly recommend using it for baking! Spelt is an ancient grain that is similar to wheat (note that spelt does contain gluten). I love baking with spelt flour whenever I can find it, because it’s a whole grain, has about 4x as much fiber as all-purpose flour (and more vitamins and minerals). It also offers a slightly sweet, nuttier flavor, and produces baked treats that are tender.
Nutrition Facts
Calories
111Fat
5 gSat. Fat
3 gCarbs
15 gFiber
2 gNet carbs
12 gSugar
2 gProtein
4 gSodium
81 mgCholesterol
21 mg
