Best 2 Pumpkin Spinach Toddler Muffins Recipes
Calling all pumpkin lovers! These easy-to-make Pumpkin Spinach Toddler Muffins are loaded with fall flavor and packed with nutritious ingredients like whole wheat flour, pumpkin puree, and spinach. They're also naturally sweetened with applesauce and maple syrup, so you can feel good about giving them to your little ones. Plus, they're freezer-friendly, so you can make a batch ahead of time and have them on hand for busy mornings or after-school snacks. And if you're looking for other tasty muffin recipes, be sure to check out our Carrot Cake Toddler Muffins, Blueberry Toddler Muffins, and Sweet Potato Toddler Muffins. All of these recipes are kid-approved and perfect for packing in lunches or taking on the go.
Check out the recipes below so you can choose the best recipe for yourself!
PERFECT PUMPKIN MUFFINS
These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter.
Provided by SASHA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
- Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
- Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.
Nutrition Facts : Calories 224.1 calories, Carbohydrate 29.6 g, Cholesterol 52.7 mg, Fat 10.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 420.9 mg, Sugar 15.8 g
TODDLER MUFFINS
Mini muffins for finicky toddlers with the addition of fruit and veggies. My son is 2 and has been eating these for a year. I always keep a supply in the freezer, he loves them frozen especially when new teeth are coming in! Adults love them too. Great for play groups! Recipe makes 24 mini muffins or 12 regular-size muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 24 mini muffin cups or 12 standard muffin cups.
- In a mixing bowl, cream together the butter and brown sugar until smooth. Mix in the mashed bananas, squash, carrots, and eggs. Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined. Spoon the batter equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store at room temperature for up to two days, or freeze.
Nutrition Facts : Calories 88.6 calories, Carbohydrate 11.8 g, Cholesterol 23.8 mg, Fat 4.5 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 140.6 mg, Sugar 4.9 g
Tips:
- Choose the right pumpkin: Look for sugar pumpkins or pie pumpkins, which are small and sweet. Avoid using carving pumpkins, as they are too watery and bland.
- Roast the pumpkin before using it: Roasting the pumpkin brings out its natural sweetness and flavor. You can roast the pumpkin in the oven or in a toaster oven.
- Use fresh spinach: Fresh spinach is best for this recipe, but you can also use frozen spinach if necessary. If using frozen spinach, be sure to thaw it and squeeze out all the excess water before using it.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups almost to the top: This will help the muffins rise properly.
- Bake the muffins at a high temperature: This will help them rise quickly and create a golden brown crust.
- Let the muffins cool completely before serving: This will help them hold their shape.
Conclusion:
These pumpkin spinach toddler muffins are a delicious and healthy snack or breakfast option for your little ones. They are packed with nutrients, including vitamins A, C, and E, iron, and fiber. They are also a good source of protein and healthy fats. The muffins are soft and moist, with a slightly sweet flavor. They are perfect for toddlers who are just starting to eat finger foods.
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