Pumpkin Muffins for Toddlers (No Added Sugar, Freezer-Friendly)
Note: Using a full can of pumpkin makes these extra moist, which is why they need a longer bake time than traditional muffins.Soft, cozy & kid-approved! These Pumpkin Muffins for Toddlers are gluten-free, dairy-free & no added sugar—perfect for little ones & the whole family.
Servings 12 muffins
Ingredients
- 1 (15-oz) can pumpkin purée (unsweetened; about 1 ½ cups)
- 3 large eggs well beaten
- ¼ cup unsweetened applesauce* (see below for adjustments if using optional add-ins)
- 3 tablespoons avocado oil or melted coconut oil
- 1 ½ teaspoons vanilla extract
- 1 cup oat flour or finely ground rolled oats
- 1 cup almond flour
- 3 tablespoons ground flaxseed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- Pinch of sea salt (optional; skip if under 1 year)
Optional Add-ins:
- 1 ripe mashed banana (~½ cup) → adds natural sweetness. *Reduce applesauce to 2 tablespoons. Bake time may increase by 2–4 minutes.
- 2-3 tablespoons pure maple syrup → adds sweetness for older kids/adults. *Keep applesauce at ¼ cup. Bake time may increase by 2–3 minutes.
- 2 tablespoons collagen peptides → boosts protein; no flavor change. Stir in with wet ingredients.
Optional Toppings:
- Sprinkle of hemp hearts
- Thin banana slices (to gently press on top of muffins, before baking)
Instructions
- Preheat the oven to 350°F.
- Line a standard 12-cup muffin tin with paper liners or lightly grease with oil.(Note: I still like to spray the liners with avocado oil, olive oil, or coconut oil to prevent from sticking.)
- In a medium bowl, whisk together the pumpkin purée, eggs, applesauce* (adjust if using mashed banana add-in), oil, vanilla, and any optional add-ins such as mashed banana, maple syrup, or collagen. Mix until smooth and slightly frothy.
- In a separate large bowl, combine the oat flour, almond flour, ground flaxseed, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Stir well to evenly distribute the dry ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold the mixture together until just combined. The batter will be thick—avoid overmixing to keep the muffins light.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. If desired, sprinkle hemp hearts on top or gently press a banana slice into the center of each muffin.
- Bake for 28–32 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. If using mashed banana or maple syrup, extend the bake time to 30–34 minutes.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool completely before serving. Enjoy!
To Store:
- Store muffins in an airtight container at room temperature for 2–3 days, or freeze for up to 2 months.