A healthy Halloween muffin recipe can be an excellent way to achieve a sweet and sugar-free treat. These recipes are also a great option for parents who want to provide their kids with treats without the sugar or preservatives found in many of the store-bought varieties. Cutting down on sugar doesn’t have to mean that kids can’t enjoy spooky treats this Halloween season!
This healthy Halloween muffins recipe will walk you through step by step how to make Halloween pumpkin muffins, Witches Hat muffins, Dracula muffins and spooky spider muffins – which one will be your child’s favourite?
Free from refined sugar, these Organix Sweet Halloween Pumpkin Muffins use butternut squash or pumpkin to give the cakes a natural sweetness, alongside a small quantity of maple syrup, helping to keep your kids Halloween sugar consumption down to a reasonable level. These Halloween muffins are scarily simple to make, and a great alternative to sugary Halloween cupcakes. Little ones will love their spooktacular designs and irresistibly sticky toppings, made using cream cheese or greek yoghurt, combined with blueberries, blackberries and kiwis – YUM!
These muffins are so easy to make and your kids will love them! They can even get involved and help to bake and decorate the muffins together for a fun quality time activity.
To make these easy Halloween muffins – Recipe courtesy of Organix
– you will need the following supplies:
For the Muffins:
250ml butternut squash / pumpkin puree (around ½ butternut squash) – use a sweet variety 150g butter (or coconut oil) 4 eggs 6 tbsp / 90ml maple syrup ½ tsp vanilla extract 2 tsp mixed spice 300g self-raising flour (choose a gluten free option if you prefer)
Greek yogurt / cream cheese Butternut squash puree Blackberries blended or mashed into a puree Maple syrup – to sweeten Fresh fruit: blackberries, blueberries, kiwi Dried fruit: raisins, prunes, goji berries Seeds: poppy seeds, pumpkin seeds
Method: How to make Healthy Halloween Muffins
First, Start by making a butternut squash/pumpkin puree (unless you have some pre-made). Peel the squash, cut into chunks and steam for around 20 mins until soft. Use a steamer or place in a covered colander over a pan of simmering water. In a bowl, blend the squash to a smooth puree, adding a little water if required to get a smooth consistency. A hand blender will give the smoothest texture, but a food processor or blender will be fine.
Stir the butter, or coconut oil, into the warm puree to melt it, or if the puree is cold, gently warm together in a pan over a low heat until just melted, then allow to cool. If you are using a frozen puree, allow to defrost overnight, then gently warm through with the butter or oil. Pre-heat your oven to 180°C / 160°C fan / gas mark 4. Whisk the eggs, maple syrup, vanilla, mixed spice and cooled puree together in a large bowl with a hand whisk. Sieve in the flour and lightly stir using a metal spoon to avoid knocking out too much air.
Spoon the mixture into muffin cases in a muffin tin, fill the cases to ¾ full to allow them room to rise. Bake in the pre-heated oven for around 25 minutes until golden. To check they’re cooked through, stick a knife in the centre and it should come out clean. Allow the muffins to cool completely before decorating. STEP 4
Let’s decorate! For a pumpkin face – mix Greek yogurt or cream cheese, a drizzle of maple syrup, a pinch of mixed spice and a dollop of squash puree together to create an orange frosting. Spread on a muffin and decorate with a little kiwi for the pumpkin stem, and raisins for eyes and teeth.
To make a spider – mix Greek yogurt or cream cheese with a drizzle of maple syrup. Spread this white frosting on a muffin and use a blackberry to create a spider’s body, with sliced blueberries for legs. Or you can use some raisins and blueberries to create the body, and draw on the legs with a cocktail stick dipped in blackberry juice.
For Dracula – mix Greek yogurt or cream cheese, a drizzle of maple syrup and a dollop of blackberry puree to create a reddish / purple frosting. Spread onto a muffin, then sprinkle poppy seeds at the top to create a Dracula widows peak hairline, (use a cocktail stick to help guide the seeds). Use raisins and cut up goji berries as eyes, a goji berry mouth and white frosting for Dracula fangs!
To make a witches hat, use the white frosting from the spider muffins and use cut up dried prune to make a black hat For more healthy and fun recipes for your little ones visit www.organix.com/recipes
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Anna Marikar, mum of four and seasoned blogger, has spent over a decade sharing her parenting journey and passion for kid-friendly crafts and free printables.
Her easy-to-follow craft ideas and practical parenting advice have transformed In The Playroom into a cherished resource for parents.