Pumpkin Spice Muffins

Ingredients

• 1/2 cup pumpkin puree
• 1 ripe banana, mashed
• 2 eggs
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 2 tbsp olive oil
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 1 tsp vanilla extract

Method

1. 01

   Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.

2. 02

   In a large bowl, whisk together 1/2 cup pumpkin puree (canned or freshly cooked), 2 eggs, 1 mashed ripe banana, 2 tbsp olive oil, and 1 tsp vanilla extract.

3. 03

   Add 1 cup rolled oats, 1/2 cup whole wheat flour, 1 tsp baking powder, 1 tsp cinnamon, and 1/4 tsp each of ground ginger and nutmeg. Stir until just combined.

4. 04

   Spoon batter into the prepared muffin tin, filling each cup about 3/4 full.

5. 05

   Bake for 18–20 minutes until a toothpick inserted in the center comes out clean. Cool completely before serving.

How to offer

Offer as whole mini muffins. The warm pumpkin spice flavor is comforting and introduces babies to complex flavors. Moist texture is easy to manage for 9-month-olds.

Storage

Refrigerate in an airtight container for up to 5 days. Freeze for up to 2 months.

Nutrition note

Contains iron, phosphorus, potassium, calcium, sodium, and vitamins A, B, and C. The excellent antioxidant carotenes, which are found in yellow, orange, and red fruits and vegetables, are also abundant in pumpkins.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer