Healthy Pumpkin Mini Muffins (Sugar-Free)
These Sugar-Free Pumpkin Mini Muffins are the perfect fall treat for the little ones. They are naturally sweetened with dates, made with whole wheat flour and dairy-free! Source: goldenbearmama
These Sugar-Free Pumpkin Mini Muffins are the perfect fall treat for the little ones. They are naturally sweetened with dates, made with whole wheat flour and dairy-free! Source: goldenbearmama
Medium to prepare
undefined min prep
adjustable below
per serving
Egg, Peanuts, WheatIntroduce one at a time.
Preheat oven to 356F (180C) and grease your mini muffin tray.
Add the dates to a glass container and cover them with water. Microwave for 1 minute and set aside for 5 minutes (be careful as it will be very hot).
Drain water from dates as much as possible squeezing with a fork.
Add all ingredients to a blender and blend until smooth. You may need to use a spatula to scrape down the sides a few times until the ingredients are fully combined
Spoon the batter into a mini muffin tray. I used about 1 tbsp of batter for each mini muffin and could make 24 of them.
Bake for about 15 minutes, test with a toothpick and remove from oven when it comes out clean.
Let them cool for 5-10 minutes and transfer to a wire rack to finish cooling.
Enjoy or freeze for later!
Per serving, calculated from USDA data for the ingredients above.
General associations for these ingredients, not claims about this recipe.
Estimated · 8 servings per recipe
Amount per serving
Calories
26
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.