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Mini Pumpkin Muffins

Writer: Mystee Ipong
Mystee Ipong
Oct 27
2 min read

Updated: 9 hours ago

Photo placeholder: A plate of mini pumpkin muffins with one broken open to show the soft orange inside

Welcome to pumpkin week! We're starting in the kitchen with soft, little pumpkin muffins your child can help stir, scoop and count. They're lightly sweet, just the right size for small hands and great to make ahead for the week.


What you need


  • 1 cup canned pumpkin puree (not pumpkin pie filling)

  • 1 egg

  • 1/3 cup maple syrup

  • 1/4 cup melted butter or a mild oil

  • 1/4 cup milk

  • 1 teaspoon vanilla

  • 1 1/2 cups flour (all-purpose, white whole wheat or half and half)

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons pumpkin pie spice, or 1 teaspoon cinnamon

  • A pinch of salt

  • A mini muffin pan and liners or a little oil


How to make it


  1. Get ready. Heat the oven to 350°F and line or grease a mini muffin pan.

  2. Stir the wet bowl. Your little one can help stir the pumpkin, egg, maple syrup, butter, milk and vanilla together. "What color is it? Orange like a pumpkin!"

  3. Mix the dry bowl. In a second bowl, stir the flour, baking soda, spice and salt.

  4. Put them together. Pour the dry bowl into the wet bowl and stir just until you can't see any flour.

  5. Scoop and count. Spoon the batter into the cups until each one is almost full. Count the cups as you go.

  6. Bake. Bake for 12 to 15 minutes, until a toothpick comes out clean. Cool before eating. Makes about 24 mini muffins.


Photo placeholder: What you need for mini pumpkin muffins: pumpkin puree, an egg, maple syrup, flour, milk and spices

Why we love it


Stirring, scooping and counting cups are great work for little hands, and cooking together builds new words like "mix," "pour" and "full." It also starts this week's big idea: pumpkins are a food that grows, and we can eat them in lots of ways.


Make it your own


  • Count to 8: Put eight muffins on a plate and count them together. This week's number is 8!

  • Add a little extra: Stir in a handful of mini chocolate chips or shredded carrot.

  • Freeze some: Cooled muffins freeze well in a bag for quick snacks later in the week.


A quick safety note: Grown-ups handle the oven and the hot pan. Check labels for wheat, egg and milk allergies. Always have your child sit while eating.


Shop these items


Find the books and supplies from this week in one place. As an Amazon Associate we earn from qualifying purchases.



More for this week: see all our Pumpkin activities, Letter H activities and Number 8 activities.


Every child is different. Please use your own judgment about what's safe and right for your family. Always supervise children during activities and while eating, and adjust foods for allergies, dietary needs and your child's age and chewing ability. Sprocket & Sprout shares these ideas for fun and learning only. We are not responsible for any injury, allergic reaction, damage or mess that may result from trying them. This post may contain affiliate links; if you buy through them, we may earn a small commission at no extra cost to you.

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