Pumpkin spinach toddler muffins –Are you looking for a delightful treat that’s not only nutritious but also perfect for your little ones? Look no further! These Pumpkin Spinach Toddler Muffins are the answer. Packed with the goodness of pumpkin and spinach, these muffins are a fantastic way to sneak in some veggies while satisfying those muffin cravings!
Pumpkin Spinach Toddler Muffins
These muffins are incredibly easy to make and can be enjoyed for breakfast, as a snack, or even as a lunchbox treat. Let’s get started with the recipe!
Ingredients:
- 1 cup pumpkin puree
- 1 cup spinach, finely chopped
- 2 eggs
- 1/2 cup milk (or a non-dairy alternative)
- 1/4 cup honey or maple syrup
- 1/3 cup vegetable oil
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the tins lightly.
- In a large mixing bowl, combine the pumpkin puree, finely chopped spinach, eggs, milk, honey (or maple syrup), and vegetable oil. Mix until well combined.
- In another bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until moistened. Be careful not to overmix; a few lumps are okay!
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
These Pumpkin Spinach Toddler Muffins are not only yummy but also freeze well, making them a convenient option for busy parents. Enjoy these muffins as a wholesome treat that your little ones will love!