Super Simple Pumpkin Carrot Muffins + Healthy Baby Snack Ideas

Having healthy snacks on hand is a must when you have a little one.  These Pumpkin Carrot Muffins are a great freezer-friendly option to have on hand at a moment’s notice, plus I’m sharing some of my other favorite healthy baby foods for snacking!

A tall stack of Super Simple Pumpkin Carrot Muffins leaning against a carafe of milk.

If you’re always on the lookout for simple, healthy snacks for your little ones, these Super Simple Pumpkin Carrot Muffins are for you! In fact, they’re not just for your little ones, they’re also great for YOU. Healthy baby food that mamas and papas can also enjoy? Sign me up! These are sure to please even the pickiest eaters and, since they’re only sweetened with applesauce and made with whole grains, you don’t have to worry when your kids keep on going back for more.


As I mentioned in this Healthy Carrot Cake Pancake Recipe post, we opted to do baby-led weaning with our little one and she has shown no sensitivities to eggs, other dairy, gluten, etc. If your little one HAS shown sensitivities to any of these, obviously use your best judgment. Again, mother always knows best!

Freshly baked Pumpkin Carrot Muffins in a muffin tin.

These Super Simple Pumpkin Carrot Muffins are exactly what they say: super easy! I mean, if you know how to stir a spoon and you know how to operate an oven, you’re in good shape here. Just the kind of healthy snack we need when we have our hands full with young babes, am I right?

These muffins also happen to freeze well, so if you have a minute to bake some up this weekend, you’ll have the perfect healthy snack for your whole family for the next week (if you’re lucky.)

A Pumpkin Carrot Muffin broken in half, served next to a warm drink.

While we’re on the topic of healthy baby food, I thought it might be helpful if I share some more of my favorite make-ahead snacks that family members of all ages will enjoy.

Multigrain crackers with peanut butter

Quick tip: Make your own! Sometimes those pre-made ones you can buy at the store are full of random ingredients. Also, when buying peanut butter, always be sure to check the ingredients list and make sure that peanuts are the only ingredient. (This goes for all nut butters.)

String Cheese with sliced grapes

This is a great mix of protein and healthy carbs, and almost always a hit with the little ones.

veggie- and fruit-packed popsicles

I mean, what baby or kid turns down a popsicle?? Check out some fun baby-friendly popsicle recipes in my e-cookbook, 30 Freezer-Friendly Recipes for Babies and Toddlers.

Now, your turn to tell me: What are your favorite healthy baby foods?

And read on for my Healthy Pumpkin Carrot Muffin recipe!

Super Simple Pumpkin Carrot Muffins (Baby- and Kid-Friendly!)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

An easy-to-make muffin loaded with pumpkin puree and shredded carrots. Naturally sweetened with applesauce, these muffins are perfect for kids, babies and adults. A great on-the-go snack!

Course: Breakfast, Snack
Keyword: after-school, baby-friendly, breakfast, carrot, freezer-friendly, kid-friendly, muffin, naturally sweetened, pumpkin, snack
Servings: 12 muffins
Calories: 100 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 2 eggs
  • 1/2 cup canned pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 3/4 cup milk of your choice
  • 1 teaspoon orange zest
  • 1 cup spiralized or grated carrot
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Grease muffin tins or line with paper liners and set aside.

  2. In a large bowl, whisk together both flours, baking powder, salt and pumpkin pie spice. 

  3. Add eggs, pumpkin, applesauce, milk and orange zest and stir until combined. Stir in carrot.

  4. Scoop batter evenly into prepared muffin tins and bake in 400 degree oven for 20 minutes, or until a cake tester inserted into the center comes out clean. 

  5. Cool in muffin tins for 5-10 minutes, then remove and let cool completely on a wire rack. 

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