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
- Suitable from
- Finger foods (BLW)
- Total time
- 25min
- Makes
- 8servings
- Iron
- 0.2mg
Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, Peanuts, WheatIntroduce one at a time.
Ingredients
- Egg3
- Pumpkin puree3/4 cup
- Date4, pitted
- Peanut butter1/2 cup
- Avocado oil3 tbsp
- Whole wheat flour1/4 cup
- Spices, cinnamon1 tsp
- Spices, pumpkin pie1/2 tsp
- Baking soda1/4 tsp
- Baking powder1 1/2 tsp
Steps
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!
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 26kcal
- Protein
- 0.8g
- Fat
- 1.6g
- Carbs
- 2.2g
- Carbs33%
- Protein12%
- Fat56%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
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.