These baby pumpkin muffins are delicately flavoured using Nourishing Bubs Pumpkin and Apple purees, making them the perfect finger food for babies from 8 or 9 months old (once they have tried the allergens: eggs, milk and wheat). The use of fruit and vegetable purees in these muffins, provides just another opportunity to increase their daily F&V intake, providing them with a healthy dose of vitamins and minerals that their growing bodies need. Muffins can be frozen and pulled out ahead of time to enjoy as a nourishing on the go snack for your mini human.
If you try these delightful baby pumpkin muffins make sure to take a photo and tag us on Instagram!
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24 mini muffins
Nourishing Group Kitchen
1 cup wholemeal spelt flour (or regular WM flour)
1 tsp cinnamon
1 tsp vanilla
1 egg, lightly beaten
4 blocks (100g) Nourishing Bubs Pumpkin, defrosted
4 blocks (100g) Nourishing Bubs Apple, defrosted
1/3 cup milk of your choice
1 tsp baking powder
2 tbsp maple syrup
Preheat oven to 180° Grease mini muffin tin with melted coconut oil or butter.
Combine all dry ingredients; flour, cinnamon, baking powder and salt in a medium bowl.
In a separate bowl combine wet ingredients; Nourishing Bubs Pumpkin puree, Nourishing Bubs Apple puree, milk, maple syrup and egg.
Pour wet ingredients into dry ingredients and stir to combine.
Spoon into prepared tray, filled ¾ of the way up.
Bake for 12-15 minutes or until a skewer comes out clean and top of the muffins pop back up when pressed. Allow to cool.
Muffins will keep for 1 week in a sealed container or can be frozen for up to 6 months and pulled out as needed.