Go Back

pumpkin, apple + cranberry mini muffins

Print Recipe
nutrient-packed mini muffins that are delicious! full of fall favorites - these are a great on-the-go snack or breakfast!
Course Breakfast, Snack
Keyword fall recipes, healthy recipes, mini muffin, vegetarian
Prep Time 15 mins
Cook Time 10 mins
Servings 9 4-muffin servings


  • mini muffin tin


  • 3/4 cup pumpkin puree *not pumpkin pie filling
  • 1/2 cup unsweetened applesauce
  • 1 each banana, mashed
  • 1 each egg
  • 1 tsp vanilla extract
  • 1 drizzle honey optional
  • 1 cup whole wheat flour *GF flour if needed
  • 1 tsp baking soda
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup ground flax seed
  • 1 cup diced apple 1 medium sweet apple, unpeeled
  • 1/2 cup dried cranberries reduced-sugar


  • Preheat the oven to 350F. Coat a mini muffin tin with cooking spray or insert mini muffin liners.
  • Using a standing or hand mixer on medium speed, cream together pumpkin, applesauce and banana.
  • Turn mixer to low speed and add in egg, vanilla and drizzle of honey if desired.
  • Add in dry ingredients: flour, baking soda, nutmeg, cinnamon, salt and flax seed - and mix on low until fully incorporated.
  • Mix in apples and cranberries with a spoon or spatula.
  • Fill muffin cups about 3/4 full - makes ~36 mini muffins
  • Bake for 10 minutes
  • Allow muffins to cool. Can keep 1-2 days on counter, a week refrigerated or frozen up to 3 months.