I want to start off by saying I know. I know that it’s spring and that I’m posting a pumpkin recipe, but I can explain! First, pumpkin is delicious. Why limit it to the fall months only?? Second, it totally counts as a veggie, so I can add nutrition and good flavor all at once. Third, I had leftover homemade pumpkin puree in my freezer from this fall that I wanted to get rid, so there.
Like most recipes that I label “toddler” they definitely don’t have to be. My husband and I quite enjoyed these little muffins too. They did make a great grab and go breakfast or snack for my daughter this week though. While they do contain sugar, they also contain some good stuff. It’s all moderation.
I did reduce the amount of sugar I put in these partially because the craisins and chocolate chips add a little extra sweetness and partially to keep from making basically an unfrosted cupcake.
This recipe made about 35 mini muffins, so they make an easy meal prep snack for the week. They can also be frozen for later use.
So to break down the components of this muffin. I used a mix of all purpose flour and whole wheat flour. You can do that or use all of one type. You can use canned or homemade pumpkin puree, both work great. I used whole milk, but again, any milk will work. You can use the base recipe and swap in banana or sweet potato for the pumpkin and you can change up the add ins as well. We love chocolate over here and craisins were in the pantry, so that’s how I got this combo. I’m thinking next time I might do banana and peanut butter. I LOVE that combination.
Tips on what I learned while making these: you can use paper muffin wrappers, but I found that they stick pretty good. Also, after I made a few in the wrappers I realized they aren’t really toddler friendly. They’re better without the wrapper. You can top the scooped batter with a few more mini chocolate chips. They look pretty that way. My toddler seems to end up more chocolate-y after eating the ones I did that too though… toddler eating is rarely clean though, so your choice. 🙂
Toddler Mini Chocolate Chip Pumpkin Cranberry Muffins
1 cup all purpose flour
1 cup whole wheat flour
1 cup pumpkin puree
1/4 cup melted butter
2/3 cup milk
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/4-1/2 cup mini chocolate chips
1/4-1/2 cup craisins
Preheat oven to 425F. Spray mini muffin tin with non stick spray.
Combine all purpose flour, whole wheat flour, baking powder, salt, and cinnamon in a large bowl.
In a medium bowl combine melted butter (make sure butter is cooled down and not hot before adding the egg), pumpkin puree, milk, brown sugar, and vanilla extract. Stir till well combined. Add the egg and stir till combined again.
Make a well in the center of the dry ingredients and pour wet ingredients into the well. Stir together just till combined. It’s okay for there to be lumps.
Stir in the chocolate chips and craisins.
Scoop approximately 1 tbsp servings into each muffin well. Can add a few more chocolate chips to the tops for looks if desired.
Bake for 5 minutes at 425F. Reduce heat to 375F and bake for 15 more minutes. Start watching for doneness around 10 minutes at 375F.
*My muffin tin makes 24 muffins at a time. So I had to bake in two batches. If you have to do this make sure that you turn the oven back up to 425F and let it warm back up to that temperature before you put the batter in there. This is important to make the big muffin tops.