If you’ve been looking for a cozy fall muffin that’s actually packed with protein, fiber, and iron, these pumpkin chickpea muffins are the answer! Everything blends up in one blender (hello, easy cleanup), bakes into soft mini muffins, and makes the perfect breakfast or snack for babies, toddlers, and even you. With no added sugar and simple pantry staples, these muffins are a nutrient-dense win for busy moms.
Why You and Your Toddler Will Love These Pumpkin Chickpea Muffins
- freezer-friendly – stash extras for quick breakfast or snack wins
- blender recipe – so simple your toddler can help pour and push the button
- protein + fiber packed – thanks to chickpeas, oats, and almond butter, these muffins keep little bellies full
- no added sugar option – perfect for babies and toddler snacks you can feel good about (simply add mini chocolate chips for extra sweetness)
- soft and moist – easy for babies, toddlers, and preschoolers to chew
If you want more fall muffin ideas, be sure to check out my banana chickpea muffins, morning glory muffins, and carrot cake muffins! These cornbread chickpea muffins would be perfect to pair with any soup or chili you're making this fall too!
Jump to:
- Why You and Your Toddler Will Love These Pumpkin Chickpea Muffins
- Ingredients You'll Need
- How To Make Your Pumpkin Chickpea Muffins
- Hint
- Substitutions
- Variations
- How To Serve These Pumpkin Chickpea Muffins
- Equipment
- Storing Your Pumpkin Chickpea Muffins
- Tiff's Dietitian Tip
- FAQ
- Related
- More Breakfast Ideas
- Easy Pumpkin Chickpea Muffins - No Added Sugar & High Fiber
Ingredients You'll Need
- chickpeas – the protein + fiber base that makes these muffins hearty and filling
- pumpkin purée – adds moisture, vitamin A, and cozy fall flavor
- eggs (or flax eggs) – bind everything together (egg-free friendly)
- almond butter or any nut/seed butter – adds healthy fats + protein (sunbutter would work for a school-friendly option)
- oats – whole-grain fiber for structure and digestion
- baking powder – for lift and fluff
- cinnamon or pumpkin pie spice – warm, seasonal flavor
- medjool dates – or can use maple syrup for sweetness
- optional add-ins – vanilla, chocolate chips, or pumpkin seeds for fun mix-ins
See recipe card for quantities.
How To Make Your Pumpkin Chickpea Muffins
- Step 1: Preheat oven to 350°F (175°C). Grease or line a mini muffin tin. Add optional toppings like mini chocolate chips or pumpkin seeds.
- Step 2: Blend ingredients until smooth. Stir any optional mix-ins like mini chocolate chips or pumpkin seeds in.
- Step 3: Scoop batter into muffin cups, filling about ¾ full.
- Step 4: Bake 14–17 minutes for mini muffins, 20–24 minutes for regular muffins, until set and a toothpick comes out clean. Let cool in the pan 5–10 minutes before removing.
Hint
Let the chickpea muffins cool completely before serving! They firm up as they cool, which makes them easier for toddlers to hold without crumbling in little hands.
Substitutions
These pumpkin chickpea muffins are already gluten-free if using certified gluten-free oats and dairy-free!
- nut-free: use sunbutter instead of almond butter
- egg-free: replace with 2 flax eggs (2 tablespoon flax + 5 tablespoon water)
- sweetener: use 3 tablespoon of maple syrup instead of dates
Variations
Feel free to add different mix-ins to these pumpkin chickpea muffins to change them up!
- pumpkin chocolate chip muffins – stir in ¼ cup of mini chocolate chips before baking
- pumpkin seed crunch – sprinkle pumpkin seeds or hemp hearts on top for added texture
- pumpkin cream cheese – stuff cream cheese mixture in the center before baking for that Starbucks vibe
- pumpkin cranberry – add in some dried cranberries or raisins for added texture
How To Serve These Pumpkin Chickpea Muffins
- cut into bites - slice muffins into small cubes or strips for easier chewing and less overwhelming portions
- with a dip - offer alongside a little yogurt, cream cheese, or nut butter for dipping (toddlers love to dip!)
- mini sandwich - slice a muffin in half and spread with nut butter or cream cheese for a “muffin sandwich"
- snack plate style - pair with colorful fruit or veggies so the muffin feels like part of a fun variety plate
Equipment
All you'll need to make these pumpkin chickpea muffins is a blender, measuring utensils, and a muffin pan! I prefer using silicone muffin pans making the muffins easier to pop out.
Storing Your Pumpkin Chickpea Muffins
Store chickpea muffins in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. For longer storage, freeze cooled muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds before serving.
Tiff's Dietitian Tip
Chickpeas are rich in both protein and iron, two nutrients toddlers often need more of. Pairing these muffins with vitamin C-rich foods (like strawberries, clementines, or kiwi) boosts iron absorption and makes snack time even more nourishing! If your kiddo isn't a muffin lover, try turning these into bars or crumble over yogurt.
FAQ
Absolutely! Bake 20–24 minutes until the centers are set.
It’s just a harmless reaction between sunflower seeds and baking powder. They’re safe and delicious!
These muffins bake up soft and slightly dense (like mini pumpkin breads). Make sure to let them cool in the pan for best texture and stability!
Related
Looking for other recipes like this? Try these:
More Breakfast Ideas
Here are some other nutritious breakfast recipes that you and your toddler will love:
Easy Pumpkin Chickpea Muffins - No Added Sugar & High Fiber
Equipment
Ingredients
- 1 15 oz can chickpeas drained + rinsed
- 1 cup pumpkin purée unsweetened
- 2 large eggs or flax eggs (2 tablespoon ground flax + 5 tablespoon water)
- ⅓ cup almond butter or other nut/seed butter
- 1 cup oats rolled or quick
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon or 1 ½ teaspoon pumpkin pie spice
- 6-8 Medjool dates pitted (for no added sugar) or 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a mini muffin tin.
- Add chickpeas, pumpkin, eggs (or flax eggs), almond butter, oats, baking powder, cinnamon, sweetener, and any optional flavorings to a blender or food processor. Blend until completely smooth.
- Scoop batter into mini muffin cups, filling about ¾ full. Add toppings like mini chocolate chips or pumpkin seeds if desired.
- Bake 14–17 minutes for mini muffins, 20–24 minutes for regular muffins, until a toothpick comes out clean. Let cool in the pan for at least 5–10 minutes before removing (ideally letting them cool fully in the pan).
Denise McKinley says
As delicious as they are simple 🙌 we made these this morning to get into the pumpkin spice spirit and they were such a hit -the kids loved adding ingredients to the blender to mix, they baked up quickly and were devoured just as fast! Keeping this one on hand to make it again and again.
toddlerdietitiantiff says
YAY! So glad y'all loved them and the kiddos enjoyed helping you make them! A new fall staple!