These sanity-saving, healthy pumpkin muffins for toddlers are packed full of veggies and gentle spices. They're the perfect finger food for your little one and a nice self-contained meal or snack for a more independent eater.
Ingredients
- canned pumpkin: 2 cups
- olive oil: 0.5 cup
- maple syrup: 0.25 cup
- eggs: 3 piece
- whole wheat flour: 1 cup
- rolled oats: 1 cup
- baking powder: 1 tsp
- baking soda: 1 tsp
- ground cinnamon: 0.5 tsp
- ground nutmeg: 0.5 tsp
- frozen spinach: 0.5 cup (drained)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
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Combine pumpkin, oil, maple syrup, and eggs in a large bowl; mix until thoroughly combined.
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Combine flour, oats, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Stir flour mixture into egg mixture. Add spinach and stir until evenly dispersed in batter.
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Spoon batter into the prepared muffin tins, filling the cups 2/3 full.
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Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool for 10 minutes before removing from the tins. Let cool to room temperature before serving.
