For extra flavor, add 1/4 cup of chopped walnuts or pecans to the batter. To make these muffins gluten-free, substitute the whole wheat flour with a gluten-free all-purpose flour blend. Muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. These muffins freeze well. Wrap individually and store in a freezer bag for up to 2 months. Thaw at room temperature before serving. Ensure the spinach is thoroughly drained to prevent soggy muffins. Press out excess moisture with paper towels. Consider adding a pinch of ground ginger or cloves for a warmer spice profile, especially during the fall season. These muffins can also be made in a mini muffin tin for smaller, bite-sized treats.
Pumpkin Spinach Toddler Muffins
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING24 People
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VIEWS25
Wholesome and delicious, these muffins are a sneaky way to pack essential nutrients and vegetables into a toddler-friendly treat. Soft, subtly spiced, and perfect for little hands, they're ideal for breakfast, snack time, or on-the-go adventures.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol23 mg
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Fiber2 g
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Protein2 g
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Saturated Fat1 g
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Sodium134 mg
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Sugar3 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners or grease well. (5 minutes)
02
Step
3 mins
In a large bowl, whisk together the pumpkin puree, olive oil, maple syrup, and eggs until well combined and smooth. (3 minutes)
03
Step
2 mins
In a separate medium bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and nutmeg. (2 minutes)
04
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
05
Step
2 mins
Gently fold in the thawed and drained spinach until evenly distributed throughout the batter. (2 minutes)
06
Step
8 mins
Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full. (8 minutes)
07
Step
20 mins
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched. (20 minutes)
08
Step
10 mins
Let the muffins cool in the muffin tins for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Retha Macejkovic
Jun 25, 2025I substituted applesauce for some of the oil and they still turned out great! A little healthier option.
Colt Parker
May 6, 2025Easy to make and perfect for on-the-go. I freeze them for quick snacks.
Roy Emmerich
Apr 20, 2025I was skeptical about the spinach, but you can't even taste it! These are now a staple in our house.
Mac Kassulke
Apr 18, 2025My toddler absolutely loves these! I love that I can sneak in some extra veggies.