Healthy Pumpkin Spice Muffins 🎃 No Sugar, All Flavor! | Perfect for Kids & Halloween

Healthy Pumpkin Spice Muffins 🎃 No Sugar, All Flavor! | Perfect for Kids & Halloween

Chefi. Hi. Today with Chef Pachi, we’re going to learn some delicious recipes for kids that we can make with all that leftover pumpkin that we’re going to have from Halloween. And we’re going to start with some muffins. So, we’re going to make them with oat flour. It’s one and 1/2 cups. So, there’s one. Here comes the half. Oops. They are really simple. They have flour, little bit of baking powder, baking soda, and some uh pumpkin spice spice that if you don’t have it, I’ll give you the recipe so you can make it. But it’s really easy to find. Cinnamon and vanilla. That’s it. And some coconut oil, which by the way, it’s important to buy the coconut oil that says it is not purified because if it is purified, it’s oxidized. So here we have a virgin coconut oil and that’s the best to use. So let’s start adding the rest of the dry ingredients. Our baking powder, our cinnamon, this is a delicious salon cinnamon, which I don’t sell any of these things. Half a teaspoon of the pumpkin spice and half a teaspoon of vanilla which we are going to add to our liquid ingredients. If you want to, you can add just a pinch of salt. It is not necessary, but it’s going to make them sweeter. And remember, they don’t have any sugar, so it kind of helps to bring out the flavors. Now, we are going to mix the wet ingredients. What I do when I need bananas for banana bread or for cakes or for muffins like this to help me sweeten naturally is that I place the bananas in the oven for 10 minutes while the oven preheats and then it becomes like this. I mash it and this is it. So here we have our mashed banana. So here we have our banana that was cooked in the oven and it became sweet and just ready like a ripe banana. We are going to use this for our muffins, cakes, and everything I do because not always do I have the ripened bananas ready for my recipes. So here we have our mashed banana. And we measure it only because bananas come in different sizes, but it’s almost one banana. I’d say one banana is half a cup. So there we go. And now we’re going to add a/3 of a cup of our coconut oil. two eggs. Sometimes, you know, the eggs that we buy that are organic or farmed are small and sometimes they’re larger. I tried to pick up the biggest ones, but we’ll see if it needs a little more hydration once we have the recipe all done. And you’re going to think today, why do I have a ring on? I have a ring on because I want to measure in my O-ring, which I don’t feel either. Um, what happens during when I make the videos? Now we are going to mix all this. Mix them together. Place them in a bowl. And ah I was missing the be the most important ingredient our puree. Our pumpkin puree. What I did was that I peeled it, cut it into pieces like this and then pureeed it in a blender. Let me measure the cup. We’re going to use a cup of pumpkin puree, which we can use. Here we have our cup pumpkin puree. And now we’re going to mix our ingredients. So we’re going to mix this all the our wet ingredients first. This is the easiest way to mix when your bowl’s not that big and when you want to get like oil mixed with other things cuz oil usually wants to separate. But when you mix it first like that, you don’t make a mess. And check this out. Now we have a nice smooth paste and we are going to mix our dry ingredients like I usually do with a fork. And this is our muffin mixture. We’re going to put it in a butter pan to make mini muffins. You can make larger muffins with these, but I think it’s better when we have friends or parties to have small ones. so that they can taste everything at the party and don’t get filled up with only one of the ingredients. So, the egg I think was a little bit small. So, I’m going to use an egg white just to help it out. Now it looks like a muffin mix. So in case your eggs are tiny, just use two eggs and one white. Why do I use the white instead of the of the yolk? simply because it’s a little bit more liquid. It’s actually more protein and the ingredients are already mixed because the egg yolk, what does keep together the oils and the non oily ingredients, but it’s perfect. We have this beautiful mix that we’re going to put in our mini cupcake pans. I’m gonna add some spray to our pan just in case they stick, but they shouldn’t because this is Let’s do it only on half of the pans and see what happens. Well, they shouldn’t stick, but let’s take a chance. Let’s take a chance and see what happens. You can also make them in paper, the little tiny paper cups. If you’re taking them somewhere and you want them to put them in a box, it might be easier to have them in the paper cups because they hold better during the movement of the car taking and coming and going. Now, we’re going to bake them at 375 because they’re smaller. If they were larger muffins, the regular 2 and 1/2 in ones, I would do it at 350. So, here we come with our delicious muffins that are something that even moms are going to love. Here are our delicious pumpkin muffins that are going to be the the king and queen of the party. Look at them. They bounce perfectly. They are tender and they are going to be great. And we have them on both sides. So, we know that we didn’t need to add spray to the pan because they just don’t stick with or without the spray or the butter if you do butter and flour.

Pumpkin Spice Muffins (No Sugar) Naturally sweet, cozy muffins—Halloween-perfect without the sugar rush! Moist and fluffy pumpkin muffins, spiced with cinnamon and nutmeg, sweetened only with banana or maple syrup. Bake them as regular 2-inch muffins or mini party bites for kids.

INGREDIENTS
• 1 ½ cups oat flour (gluten-free)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin spice (nutmeg, cloves, allspice) recipe below**
• Pinch of salt
• 2 eggs (or 2 flax eggs for vegan)
• 1 cup pumpkin purée (unsweetened)
• ⅓ cup coconut oil or olive oil
• ⅓ cup mashed ripe banana or maple syrup (natural sweetener)
• 1 teaspoon vanilla extract
• Optional: ½ cup chopped nuts, raisins, or dark chocolate chips (sugar-free)

INSTRUCTIONS
1. Preheat oven to 350°F (175°C). Line muffin tin with paper cups.
2. In one bowl, whisk flour, baking soda, spices, and salt.
3. In another bowl, whisk eggs, pumpkin purée, oil, banana/maple syrup, and vanilla.
4. Fold wet into dry until just combined. Stir in nuts/raisins if using.
5. Fill muffin cups: ¾ full for standard muffins, ⅔ full for minis.
6. Bake until a toothpick comes out clean.
o Standard 2-inch muffins: 18–22 minutes (yields 10–12).
o Mini muffins: 12–15 minutes (yields 24–28).
7. Cool slightly before serving.

DETAILS
• Prep Time: 10 min
• Cook Time: 18–22 min (standard) / 12–15 min (mini)
• Servings: 10–12 standard or 24–28 mini
• Difficulty: Easy
• Gluten-Free: Use oat flour
• Glucose Spike Potential: Low

MANAGING YOUR GLUCOSE
• Pumpkin provides fiber + natural sweetness, so no sharp glucose spikes.
• Pair with yogurt or nuts for extra protein and steady energy.
• Using banana instead of maple syrup lowers added sugar and glycemic load.

ANTIOXIDANT INGREDIENTS
• Pumpkin (beta-carotene, vitamin A)
• Cinnamon (polyphenols)
• Olive oil or coconut oil (healthy fats)
• Optional dark chocolate (flavanols)

STORAGE
• Room Temp: 2 days in airtight container.
• Fridge: Up to 5 days.
• Freezer: Up to 2 months (wrap individually). Reheat briefly in toaster oven.

SERVING IDEAS
• Top with Greek yogurt “frosting” swirl.
• Decorate minis with sugar-free sprinkles or tiny chocolate “witch hats.”
• Serve with warm milk or a pumpkin spice steamer for kids.

#ChefPachiGallo
by Chef Pachi Gallo | Chef Pachi | Pachi.com

*🍂 Homemade Pumpkin Spice Mix (½ Cup Batch)
Ingredients
6 tablespoons ground cinnamon
4 tablespoons ground ginger
2 tablespoons ground nutmeg
2 tablespoons ground allspice
1 tablespoon ground cloves
(Total = ½ cup / 8 tablespoons)
Instructions
Combine all spices in a bowl.
Mix well to evenly distribute.

YOUTUBE ENGLISH FULL VIDEO CHANNEL
*I wanted to invite you to look at my YouTube Channel in English*
https://bit.ly/3fsyZkb

YOUTUBE SPANISH FULL VIDEO CHANNEL
*Te invito a visitar mi Canal de YouTube En Español*
https://bit.ly/3eqBP8a

NEW Website: https://pachifit.com/en/
Website – https://pachi.com/
Web to learn: https://metabolize-it.com/
Recipes to Lose weight: https://metabolize-it.com/recipes/

Instagram: https://www.instagram.com/chefpachidietadeliciosa/
Linkedin: https://www.linkedin.com/in/chefpachi/Twitter: https://twitter.com/ChefPachiHacks
Pinterest: https://www.pinterest.com/pachigallo/