Pumpkin Muffins

Baby Friendly Pumpkin Muffins

It’s that time, folks. Whenever fall comes around, it just feels right to eat pumpkin-flavored things. And apple-flavored things. And cinnamon-spiced things. I know it’s not just me. I mean, there’s an obsession (at least in America) with Pumpkin Spiced everything!

Why can’t your baby enjoy the flavors of the season?

These pumpkin muffins are salt- and processed sugar-free. The ones pictured do have chocolate chips!! That was sort of an accident, meaning, I only wanted half of them to have chocolate chips. I accidentally underpoured the batter into the first half, and I had extra, chocolatey batter left over. I couldn’t very well throw it out, so I had to add it to the ones that were supposed to be plain. (Did anyone follow that? Sorry. I ramble.)

Moving right along… just omit the chocolate chips if your baby is under age 1! The plain version of these is NOT very sweet, to us adults. But your baby will love it! 

Baby Friendly Pumpkin MuffinsBaby Friendly Pumpkin MuffinsBaby Friendly Pumpkin Muffins

Makes 6 mega muffins or 10-12 regular muffins; Good 6 months and up (see notes)


  • 1 cup pumpkin puree
  • 1/4 cup unsweetened applesauce (or 1/2 of a banana, mashed)
  • 1 egg
  • 1/4 cup oil (melted coconut, olive, vegetable, canola…)
  • 3/4 cup whole milk (or plain almond or plain coconut)
  • 1 1/2 cup all-purpose flour (sub whole wheat if that’s your thing)
  • 2 tsp baking powder (for fluffiness)
  • 1 tsp ground cinnamon
  • 1/2 tsp each of ground ginger, ground nutmeg, cloves, and allspice (if you don’t have all of those, just leave them out!)
  • chocolate chips, optional!


  1. Preheat your oven to 400F (200C).
  2. Mix the wet ingredients in a bowl with a whisk or electric mixer (that’s the pumpkin, applesauce, egg, oil, and milk).
  3. Mix in the flour next.
  4. Then mix in the baking powder and spices. Combine everything until it’s nice and smooth. (If you’re going to add chocolate chips, you can do that now. If you want to do half and half, don’t add them yet!)
  5. Grease a muffin tin, or use some parchment paper liners.
  6. Pour the mixture into the muffin cups until about 2/3 full. 
  7. Bake for 25-35 minutes. If yours are regular-sized, it will be 25-30 minutes. If yours are mega-sized, it will take closer to 35 minutes. A fork will come out slightly sticky but not wet.
  8. Let them sit in the muffin tin for 10 minutes before removing them to cool further.

BEGINNERS. These have egg, dairy, and grain, but you can swap out some of those for allergy-friendly versions. Like any other muffin, I wouldn’t eat lots of these and not every day. Stick to whole foods as much as possible! This can be a nice side to a breakfast of fruit and eggs, you know? 

If you add chocolate chips, I would hold off until baby is age 1. There’s sugar and a touch of caffeine. 

  • Can’t wait to make these for my little ‘un 🙂 Thanks!!

    • blwideas

      Yes, enjoy!!

    • blwideas

      I tried going to “emmaslittlekitchen.com” and it didn’t work! Is that the right web address?