Baby Led Weaning Pumpkin Muffins (No Added Sugar)

three mini pumpkin muffins on a piece of parchment paper.

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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!


Units Scale
  • 2 cups rolled oats (certified gluten-free if necessary)
  • 1 tbsp ground flaxseed
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup pumpkin puree
  • 1/2 cup plain Greek yogurt
  • 2 large eggs
  • 1/3 cup milk of choice
  • 1/3 cup unsweetened applesauce
  • 1 tsp vanilla extract


  1. 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!)
  2. Place dry ingredients (oats, flaxseed, spices, baking powder, and baking soda) in a blender. Blend into a powder.
  3. 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.
  4. Scoop batter into muffin tin using a small scoop (about 1-2 tbsp per muffins).
  5. 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.


  • 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.