Sugar Free Pumpkin Spice Muffins – Baby & Toddler Muffins

Hallowe’en, and a subsequent pumpkin picking session in a very muddy field left me with two enormous pumpkins this year. They were quite happily rolled around and explored in my front room by the babies, but there came a point where I was sick of tripping over them. 

In my wisdom, I decided to cook the pumpkin flesh before actually finding a recipe (rookie error, make sure you have a recipe first!).. and then struggled to find what I needed. I was dead set on making baby friendly pumpkin muffins, but could not for the life of me find a sugar free recipe! In the end, I ended up developing my own which turned out brilliantly, so thought I’d share it here. 

These are soft, sugar free muffins that I’ve made to have a carrot cake vibe. 

Makes 8(ish) muffins

Ingredients;

  • 150g Self Raising Flour
  • 150g whole milk (yes, g, not ml!)
  • 1tsp baking powder
  • 2 eggs
  • 50g grated carrot 
  • 100g pumpkin purée
  • 1tsp ground cinnamon 
  • 1tsp ground nutmeg 
  • 1tsp ground allspice 
  • 2tbsp golden syrup (optional)
  • A little butter or oil to grease your muffin tins

Method; 

  • preheat your oven to 180(fan)
  • Grease your muffin tin
  • Give your ingredients a really good mix up
  • Pour your mixture into the muffin tins and pop it in the oven for 15-20 minutes, or until a knife comes out clean!

Please let me know if you try this recipe and how you get on! 

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