Mini Pumpkin Muffins - A Treat for Little Fingers | Wholesome Baby Food

By kelsa94

Ingredients

• 1 cup of fresh or canned pumpkin puree - plain, not the pie mix (I prefer fresh when baking as I feel it gives a lighter texture)
• 1 3/4 cups whole wheat pastry flour
• 1/2 cup vegetable oil or applesauce
• 1/2 cup milk (whole milk, or vanilla soy or rice milk)
• 2 eggs ** (substitutions below)
• 1 tbsp baking powder
• 1/2 tsp each- ginger, cinnamon and nutmeg
• 1/4 cup maple sugar or maple syrup (optional)
• 1/2 tsp vanilla

Preparation

Step 1

Preheat oven to 400 degrees F.
Sift the flour, spices (more as you see fit) and baking powder (and maple sugar if using) together over a large mixing bowl.
Add the oil, milk, vanilla, pumpkin puree (and maple syrup if using) and stir gently to just combine.
Whisk the eggs in a separate bowl and then add to the batter or add the egg substitute.
Fold eggs into the batter the mix batter until it begins to appear "airy" - like cornbread tends to do (I hope you know what I mean here!)
Bake for approximately 10 minutes in mini - muffin tins and up to 15 minutes if using regular muffin pans.

Makes 24 mini muffins and a bit. With the extra batter I had, I baked a little cake in a small casserole dish.