Here’s a simple and easy recipe for moist healthy pumpkin muffins in mini form that kids absolutely love! It all comes together in one bowl and ready in less than 30 minutes. These dairy-free mini muffins make for a fun and healthy breakfast or snack. I’ll be making them every Fall.
I love making these healthy pumpkin muffins for breakfast and snack time.
Canned Pumpkin Puree Muffins
These muffins are pumpkin puree muffins. They’re not made with filling so make sure that your can of pumpkin puree says ‘100% pumpkin’. You don’t want to end up using pie filling in this recipe because it’s much sweeter and that would defeat the whole point of these muffins being healthy.
Low Calorie Muffins Under 100 Calories
This recipe has all of the great flavors you love when it comes to pumpkin muffins but without all of the extra calories.
It is completely dairy-free so there’s no butter and no milk, but these muffins are so moist that you won’t miss either of them.
There’s not much sugar in this recipe which is perfect because the muffins are sweet enough for little ones to actually want to eat them but not so much so that they’re bouncing off the walls afterwards!
I went with brown sugar and a little natural liquid sweetener (honey or maple syrup). For a healthier option you can replace the brown sugar with coconut sugar if you want.
Because these muffins are made with whole wheat flour it bumps up the nutritional value. They are much higher in fiber when compared to white flour muffins and they are also low in calories; 65 to be exact! Additionally, these muffins are low in saturated fat and low in sugar; less than 4 grams per serving!! So you don’t have to worry or feel guilty if your kids have three or four.
This is why I love whole wheat mini muffin recipes.
Not only do they make for a healthy toddler breakfast, they’re great for the lunchbox too. And they’re a lot better and healthier than the snacks and muffins you’ll find at the grocery store, believe me.
You can find more nutrition facts at the bottom of the recipe.
The Health Benefits of Pumpkin
- Pumpkin is only about 50 calories per cup. It is so very low in calories because it’s made up of mostly water.
- It is rich in vitamin A which strengthens the immune system and helps to fight against infections. It is also packed with many other vitamins and minerals as well.
- Pumpkin is high in vitamin C which helps your body heal faster.
- And last but not least, it’s a great source of fiber too.
All of these health benefits make these mini pumpkin muffins perfect for kids, toddlers, and even babies!
I opted to spice these with cinnamon and a pinch of nutmeg. Feel free to replace those with pumpkin pie spice but don’t go overboard because you don’t want it to be overwhelming.
This recipe calls for vegetable oil but if you don’t have that on hand you can also use melted coconut oil (which tastes amazing) or any other neutral flavored oil.
If your kids love chocolate you should definitely try these with half a cup of mini chocolate chips mixed in. They’ll think it’s a treat!
More Healthy Mini Muffin Recipes:
- Mini Healthy Applesauce Muffins
- Mini Healthy Banana Bread Muffins
- Mini Healthy Chocolate Chip Muffins
Breakfast is the most important meal of the day, especially for kids, so why not make it a clean eating one?
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Here's a simple and easy recipe for moist healthy pumpkin muffins in mini form that kids absolutely love! It all comes together in one bowl and ready in less than 30 minutes. These dairy-free mini muffins make for a fun and healthy breakfast or snack. I’ll be making them every Fall.
- 2/3 cup pure pumpkin puree
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons honey or maple syrup
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1/2 tablespoon baking powder
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Preheat oven to 350°Spray mini muffin pan with nonstick cooking spray, lightly grease with oil, or line with mini muffin liners. Set aside.
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In a large bowl mix together the pumpkin, brown sugar, spices, and salt until smooth. Stir in the honey/maple syrup.
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Beat in the oil, egg, and vanilla extract.
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Add the flour and baking powder and gently mix until fully incorporated. Do not overmix.
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Scoop the batter into the mini muffin pan distributing it evenly among the cups.
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Bake for 11 – 12 minutes until toothpick inserted comes out clean or with a few crumbs.
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Cool in pan 10 minutes then remove to cool completely.
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2 comments
These mini muffins look great! Do they freeze well, Crystal?
Thanks, Sara! I’ve never frozen these before but from my experience almost all muffins freeze well if done properly. Before freezing, make sure that the muffins are fully cooled. Then, place them in a large freezer bag, squeeze out as much air as possible before sealing, and write the date on the bag. Muffins keep for about 2 months but I find that it’s best to eat them within the first 2 – 3 weeks for the best quality.