These Pumpkin Oat Mini Muffins are going to become your family’s go-to fall favourite! Made with wholesome oats and real pumpkin puree, they have a perfect fluffy texture and are mini size. Toddler and kid-friendly, they’re easy to pop into a lunchbox or grab for an on-the-go snack!
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What Makes These Pumpkin Oat Mini Muffins Unique?
When I create recipes for The Toddler Kitchen, I always have little eaters in mind. This means I use wholesome ingredients, I try to keep the sugar low to no added sugar, and I incorporate ingredients that will boost important nutrients for kids like fibre and iron. And of course, all while keeping the flavours delicious! I also love to encourage you to involve your child in the kitchen with making the recipes. Kids love to be involved and this makes such a difference in supporting their curiosity towards food. I hope you love these muffins as much as we do!
– Ali
Why You and Your Child Will Love These Pumpkin Oat Muffins
- Boost of iron from the fortified infant oat cereal
- High in fibre from the oats, whole wheat flour, and pumpkin
- Used unsweetened applesauce and a small amount of maple syrup for sweetening
- Fun mini size!
I love muffins, I might as well live on Drury Lane. They are such an easy kid-friendly snack, they work great in lunchboxes, and are a great way for incorporating some nutrition. If you’re looking for other muffins, check out my ABC Muffins For Toddlers, Cottage Cheese Blueberry Muffins, or my Prune and Apple Baby Muffins.
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Ingredients
Here is what you will need to make these incredibly delicious Pumpkin Oat Mini Muffins.
- Rolled oats – large flake or small flaked both work
- Milk of choice (I used unsweetened vanilla almond milk)
- Eggs
- Unsweetened applesauce – I love adding unsweetened applesauce into baking as it is a great way to naturally sweeten up recipe
- Coconut oil
- Vanilla
- Maple syrup
- Pumpkin puree – the star of the show in this recipe. Make sure it is pumpkin puree and not pumpkin pie filling!
- Whole wheat flour – a great way to boost the fibre and retain B vitamins
- Fortified infant oat cereal – I like to add this in to boost the iron but if you don’t have it on hand, you can omit
- Baking soda
- Baking powder
- Cinnamon
- Pumpkin spice
- Mini chocolate chips (optional)
See recipe card for quantities.
How To Make Pumpkin Oatmeal Mini Muffins
Here’s an overview on how to make these muffins, or you can scroll down to the recipe car for the full details.
In a large bowl, add the oats and milk. Let side for 5-10 minutes to soak up moisture. Then add remaining wet ingredients and stir to combine.
Add the dry ingredients to the same bowl and stir to combine.
Add the chocolate chips if you are using them (optional but highly encouraged).
Spoon out into a lined or greased mini muffin pan and bake in the oven at 375 degrees F for 20-22 minutes.
Hint: If the batter feels thick, add a splash of milk. Some oats soak up more liquid, so this can help keep the muffins soft.
Substitutions
- Gluten-free – swap out the whole wheat flour and use ¾ cup oat flour. Make sure your oats are certified gluten-free.
- Less sugar – these muffins are already lower in sugar than most, but you could further reduce the maple syrup to ¼ cup.
Variations
- Spices – you could stir in a pinch of ground cloves for a little extra zest
- Apples – these muffins are also really good with diced apples in them
Equipment
- Mini muffin pan (24)
Storage
After cooling completely, store your Pumpkin Oat Mini Muffins in an airtight container in the fridge for up to 4 days. You can also freeze them for 1-2 months. Just lay them in a single layer in a ziplock bag or container so that it is easy to pull them out one at a time. Reheat from frozen in the microwave for a quick, warm snack.
Nutrition Tips For Healthy Toddler Muffins
Iron boost: Using fortified infant oat cereal adds extra iron, which is especially important for toddlers since their iron needs are high in the early years to support growth and development.
Pumpkin power: Pumpkin is packed with vitamin A, which supports healthy eyes and immune function, and also adds natural moisture and flavour to the muffins.
Fibre-rich grains: Whole oats and whole wheat flour provide fibre that helps keep little tummies full, supports digestion, and offers steady energy for busy days.
FAQ
If you would like to offer these to the baby, just omit the maple syrup. They are still sweet enough from the applesauce and pumpkin!
Absolutely! My goal here is to make accessible recipes that work in lunchboxes or on-the-go. They stay moist and tender and can be enjoyed cold, or keep warm in a thermos.
Recipe
Pumpkin Oat Mini Muffins (Toddler & Kid-Friendly)
Equipment
- 1 mini muffin pan
Ingredients
- 1 cup rolled oats
- ¾ cup milk We use unsweetened almond milk
- 2 eggs
- ⅓ cup unsweetened applesauce
- ¼ cup coconut oil melted
- 2 tsps vanilla
- ⅓ cup maple syrup
- 1 cup pumpkin puree
- 1 cup whole wheat flour
- ¼ cup fortified infant oat cereal If you don't have any fortified oat cereal on hand, add an extra tablespoon of whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1½ tsps pumpkin pie spice
- ¼ cup chocolate chips optional. We love Enjoy Life Dairy-Free chips
Instructions
- Preheat the oven to 375 ℉ and grease or line a mini muffin pan.
- In a large bowl, add the oats and milk. Let sit for 5-10 minutes for oats to soak up moisture.
- Add the eggs, applesauce, coconut oil, maple syrup, and pumpkin puree. Stir well to combine.
- To the same bowl, add the flour, baking powder, baking soda, cinnamon and pumpkin pie spice. Stir to combine.
- Fold in the chocolate chips if you are using them.
- Spoon the batter into the mini muffin pan.
- Bake for 20-22 minutes at 375 ℉ until golden on top and centres are cooked through.
- Let muffins cool in the pan for 5 minutes and transfer to a wire cooling rack to finish cooling.
Video
Nutrition
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A says
Delicious!