Healthy Pumpkin Muffins

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Pumpkin muffins are my absolute favorite during the fall/winter! These muffins have no added sugar (besides chocolate chips of course if you choose to add them), and are perfect for babies and toddlers! I hope you and your little love them as much as I do!

Why Pumpkin Muffins Are Great for Toddlers

  1. Nutrient-Rich Ingredients: This recipe includes mashed bananas and pumpkin, offering a double dose of nutritional goodness. Bananas are rich in potassium, while pumpkin is packed with vitamins and antioxidants.
  2. Easy to Make: With just a handful of simple ingredients, these Pumpkin Muffins are incredibly easy to whip up. Perfect for those busy days when you want to treat your toddler to something special without spending hours in the kitchen.
  3. Perfectly Portioned: Mini muffins are just the right size for tiny hands. They make for a convenient and mess-free snack that your toddler can enjoy at home or on the go.
  4. Versatile: The addition of pumpkin pie spice gives these muffins that quintessential fall flavor. Feel free to add a handful of chocolate chips for an extra touch of sweetness, making them even more irresistible for little ones.
  5. Freezer-Friendly: Bake a batch and freeze the extras for those days when you need a quick and wholesome snack. Just pop them in the microwave for a few seconds, and you’re good to go!

Now, let’s dive into the step-by-step instructions for making these delightful Pumpkin Muffins.

Pumpkin Muffins Recipe


  • 3 mashed bananas
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • Optional: Chocolate chips


  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the mashed bananas, pumpkin puree, eggs, flour, baking powder, and pumpkin pie spice.
  3. If you’re adding chocolate chips, fold them into the batter gently.
  4. Spoon the batter into the mini muffin tin, filling it to the top.
  5. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  6. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Storage Tips:

Store these Pumpkin Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed freezer bag. When you’re ready to enjoy them, simply thaw at room temperature or heat in the microwave for a quick and easy snack.

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Healthy Pumpkin Muffins


  • 3 mashed bananas
  • 1 cup pumpkin puree
  • 2 eggs
  • 1.5 cups flour
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice, can also use cinnamon
  • optional chocolate chips


  • Preheat your oven to 350 F.
  • Mix all the ingredients together in a large bowl.
  • Spoon the batter into the mini muffin tin, filling it to the top.
  • Bake in the preheated oven for 15-18 minutes.
  • Cool and enjoy! Storage instructions are above.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Tried this recipe?Mention @reallittlemeals or tag #reallittlemeals!

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About Ashley

As a mom to two, I know how stressful feeding little ones can be. That’s why I love helping other parents provide simple, healthy meals that your toddler and whole family will love. From quick and easy snacks, to full meals, I’ve got your mealtimes covered.

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