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Pumpkin Spinach Toddler Muffins

Pumpkin Spinach Toddler Muffins

Cost $8, save $10

Source: Recommended by CookPal

  • 30 Min
  • 24 Servings
  • $8

INGREDIENTS

  • Wet Ingredients

    • 🎃 2 cups canned pumpkin
    • ½ cup olive oil
    • ¼ cup maple syrup
    • 🥚 3 large eggs

  • Dry Ingredients

    • 1 cup whole wheat flour
    • 1 cup rolled oats
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg

  • Other Ingredients

    • ½ cup frozen spinach, thawed and drained

STEPS

1

Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.

2

Combine pumpkin, oil, maple syrup, and eggs in a large bowl; mix until thoroughly combined.

3

Combine flour, oats, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Stir flour mixture into the wet ingredients. Add spinach and stir until evenly dispersed in batter.

4

Spoon batter into the prepared muffin tins, filling the cups 2/3 full.

5

Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.

6

Cool for 10 minutes before removing from the tins. Let cool to room temperature before serving.

NUTRIENTS

Per 1 serving

🔥

96

Calories

  • 2
    Protein
  • 10
    Carbs
  • 6
    Fats

💡 Add raisins or chopped nuts for a twist.Use silicone muffin liners for easier cleanup.Double the batch and freeze leftovers for an easy grab-and-go snack.