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These pumpkin mini muffins are full of wholesome, natural ingredients and are so easy to make. This recipe is super kid-friendly and tastes absolutely delicious, with just the right blend of spices!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 18 mini muffins


  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 ripe banana
  • 1/3 cup pure maple syrup
  • 1 egg
  • 6 Tablespoons salted butter, melted (if you use unsalted butter, add a pinch of salt to the batter)
  • 1 teaspoon pure vanilla extract
  • 1 cup oat flour *(see notes for directions on how to make oat flour, and for possible substitutions)
  • 1 scant teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves


  • Preheat oven to 350 degrees F, and spray a mini muffin tin with nonstick spray.
  • In a stand mixer or medium bowl, add pumpkin, banana, and maple syrup. Mix together until the mixture is smooth.
  • Add the egg, melted butter, and vanilla, and mix well.
  • Add all dry ingredients (oat flour, baking soda, cinnamon, ginger, nutmeg, and cloves) and mix until just combined.
  • Use a Tablespoon to add the mixture to your prepared mini muffin tin. Full muffin cups to the top.
  • Bake for 10-12 minutes, or until muffins are golden brown around the edges.
  • Let cool completely, then remove from the pan and serve.


*How to make Oat Flour: Add 1 cup of old-fashioned oats to a strong blender, and blend until powdery.
*Substitutions for Oat Flour: All-purpose flour or whole wheat flour would work well in this recipe. If you try any other types of flour, please let us know how the muffins turn out!