These baby pumpkin muffins with no added sugar are easy to whip up in the blender and perfect for baby led weaning or toddlers. Make ahead and stash in the freezer for a healthy breakfast any time!
'Tis the season for pumpkin - even if it's not fall! Canned pumpkin is available year round and is always delicious and nutritious. It's a vitamin packed food that you can use to add nutrition to baby's meals - like these pumpkin muffins with no added sugar. They're perfect for baby led weaning or toddlers.
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Why You'll Love These Baby Muffins
These muffins are incredibly easy to whip up in the blender, and they're great for making in advance so you always have a nutritious breakfast on hand. They have no added sugar (I recommend no added sugar for babies until at least 1 year of age, and ideally 2 years.) and are made with wholesome ingredients like oats, Greek yogurt and applesauce so you can feel good about feeding them to your little ones. Best of all, the moist, tender texture is great for baby led weaning!
What You'll Need
- Canned pumpkin puree (100% pumpkin, not pumpkin pie filling)
- Unsweetened applesauce
- Plain Greek yogurt
- Eggs
- Milk
- Vanilla
- Rolled oats (use certified gluten-free if necessary)
- Baking soda
- Baking powder
- Cinnamon
- Nutmeg
- Ground flaxseed
Helpful equipment: High speed blender (like this one), mini muffin tin (I love this silicone one), 1 tablespoon cookie scoop
Tip: No applesauce? You can use prune puree or another unsweetened fruit puree!
How To Make Them
- Heat your oven to 375°F and line or grease a mini muffin tin if needed (if you're using a silicone pan, no need to do anything).
- Add all of the dry ingredients to the blender and blend to make a powder.
- Add the wet ingredients and blend until smooth. You may need to stop to scrape down the sides - the batter will be thick.
- Scoop into the muffin tin with a 1-tbsp scoop.
- Bake muffins for 12-16 minutes, or a toothpick inserted into the center comes out clean.
Tip: If you want to make full sized muffins, bake for 15-20 minutes.
Storage and Reheating
Store muffins in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
To reheat, simply microwave for 15-30 seconds or pop in the air fryer for a bit if you have one. Always be sure to test the temperature before serving to baby!
How to Serve Muffins for Baby Led Weaning
To serve to BLW babies around 6-8 months, you can cut mini muffins in half, or if your baby is more advanced, offer them whole. Smear with natural (no added sugar) peanut butter or butter if you like! Round out the meal with a scrambled egg or plain Greek yogurt for protein, and whatever fruit you have on hand.
For more recipe ideas and ways to serve pumpkin, check out: How To Serve Pumpkin For Baby Led Weaning
Track your baby's journey through starting solids! Get my 100 First Foods Checklist and Allergen Checklist Bundle today!
More Baby Friendly Muffin Recipes
- Baby Applesauce Muffins
- Zucchini Muffins for Babies
- Baby Led Weaning Banana Oat Muffins
- Healthy Strawberry Banana Yogurt Muffins
Baby Led Weaning Pumpkin Muffins (No Added Sugar)
These baby pumpkin muffins with no added sugar are easy to whip up in the blender and perfect for baby led weaning or toddlers. Make ahead and stash in the freezer for a healthy breakfast any time!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: about 30 mini muffins 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 2 cups rolled oats (certified gluten-free if necessary)
- 1 tbsp ground flaxseed
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 cup pumpkin puree
- ½ cup plain Greek yogurt
- 2 large eggs
- ⅓ cup milk of choice
- ⅓ cup unsweetened applesauce
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375° F. Lightly grease or line a mini muffin tin with liners. (I like to use a silicone muffin pan like this one - no spraying or liners required!)
- Place dry ingredients (oats, flaxseed, spices, baking powder, and baking soda) in a blender. Blend into a powder.
- Add wet ingredients (pumpkin, yogurt, eggs, milk, applesauce, and vanilla) to the blender. Blend until smooth. You may have to stop and scrape the batter down or use the stirring wand if your blender has one. The batter will be thick.
- Scoop batter into muffin tin using a small scoop (about 1-2 tablespoon per muffins).
- Bake muffins at 375° F for 12-16 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly (for at least 5 minutes) before removing muffins to a cooling rack.
Notes
- These muffins are not super sweet. Feel free to add a handful of mini chocolate chips, or a drizzle or cream cheese frosting for older kiddos or adults if you'd like.
- You can also use prune puree or other unsweetened fruit puree in place of the applesauce.
- If you want to make regular size muffins, bake for 15-20 minutes.
- Store muffins in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Michele Walsh says
Any swap for the Greek yogurt?
Kaleigh says
I haven't tested any swaps, but sour cream should work. You could also try more applesauce or mashed banana.