Pumpkin zucchini muffins are a healthy breakfast or snack recipe great for feeding hungry kids! Moist, fluffy and light, this is a an easy recipe to double and freeze a batch for a quick snack. Add in some chocolate chips for a little bit of sweetness with the perfect pumpkin zucchini combo!
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Get ready for the best late summer/early fall combo of your dreams! If you're still holding on to summer (like me!) but are also really excited about fall, pumpkin zucchini muffins are going to help you bridge the gap!
If you're a Hallmark fan you may be familiar with pumpkin zucchini muffins. This recipe is even better than the original because it has no refined sugar are dairy free and easy to make gluten free and vegan!
I've been using zucchini to make zucchini lasagna rolls, air fryer zucchini fries, and healthy zucchini muffins. This recipe marries up two of my favorite late summer/early fall flavors, zucchini and pumpkin!
Why This Recipe Works
- Family friendly - this recipe is a great one to get hidden veggies into your hungry teens, kids and toddlers and a great muffin recipe for baby. You can also grate in some carrots for extra veggies.
- An easy grab and go breakfast or snack for busy mornings or after school. (Protein baked oatmeal is also a huge favorite in our house!)
- Fall flavors at their peak! Between pumpkin spice and fresh zucchini, this muffin gives all of the flavor fall has to offer.
- Great way to use up veggies from an over-zealous garden harvest or a farmer's market haul.
Ingredients for This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- all purpose flour - use Bob's Red Mill or King Arthur Gluten Free 1-1 baking flour if you are gluten free. You may also consider using half wheat flour if you want even more whole grains.
- shredded zucchini - I peel and shred on the smallest opening on my grater (great for picky kids!) I also squeeze out all of the extra moisture with a paper towel.
- raw maple syrup - you can also sweeten your refined sugar free muffins with coconut sugar or raw honey.
- pumpkin - I opt for canned pumpkin puree but if you are into making your own, go for it!
- egg - replace with flax eggs or applesauce to make it vegan and egg free.
- Mix-ins - I chose chocolate chips - Craisins, golden raisins, walnuts, pecans, apple chips or pumpkin seeds are also delicious options.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
Prepare your muffin tin by lining it with muffin or silicone liners and spraying them with coconut oil or cooking spray. This will help you ensure that the muffins do not stick to the liners.
Preheat the oven to 425F. Begin by mixing together the dry ingredients including flour, baking soda, baking powder, salt and pumpkin spice.
Grate zucchini using a box grater. Be sure to wring out all of the excess moisture using a paper towel.
In a separate bowl combine the wet ingredients including pumpkin, vanilla extract, coconut oil, grated zucchini, maple syrup and eggs.
Combine wet and dry ingredients and fold in any mix-ins. Use a standard cookie scoop to spoon out 12 muffins.
Bake for 5 minutes at 425F then reduce heat to 350F and bake for an additional 10-15 minutes or until a toothpick inserted in the center comes out clean.
Expert tips
- To avoid muffins sticking: use silicone liners or spray your liners with coconut oil spray to easily remove after baking.
- A double muffin pan is helpful when you want to bake muffins in bulk and freeze.
- One can of canned pumpkin makes about two dozen of these pumpkin zucchini muffins.
- Allow your muffins to cool completely before packaging or freezing.
- Use a standard sized ice cream scoop and fill muffin tin ¾ of the way up to evenly measure out 12 muffins without overfilling and overflowing the tin.
- Freeze: You can freeze these muffins in a freezer safe container for up to 3 months.
- Storage: Store muffins in an airtight container for up to 2 days on the counter or up to 5 days in the fridge.
- Heat up muffins for a few seconds in the microwave.
- Make this recipe in one bowl by mixing together wet ingredients then dry in the same bowl.
FAQs
If you are looking to make a loaf, check out my recipe for healthy zucchini bread with applesauce and sub half of the zucchini for pumpkin.
No, peeling it is not necessary. However if your family has texture issues you can easily peel it.
Use a box grater to grate the zucchini similar to a block of cheese. I generally shred on the smallest opening to avoid large chunks but you can also use the regular shredded size.
You also do not have to remove the seeds when grating.
Almond flour and all purpose flour are not a one to one substitution. If you are looking to make a flourless paleo muffin with almond flour, check out this recipe for Almond Flour Banana Muffins. You can swap bananas for half zucchini, half pumpkin to keep the flavors the same.
My favorite way to determine if they are done baking is to insert a toothpick into the center of the largest muffin. If the toothpick comes out clean they are done.
Related Recipes
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Pumpkin Zucchini Muffins
Equipment
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup coconut oil melted and slightly cooled
- ½ cup raw maple syrup
- 2 large eggs beaten
- ¾ cup shredded zucchini about 1 medium zucchini
Dry Ingredients
- 1 cup all purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
Other Ingredients
- ⅓ cup chocolate chips use Enjoy Life if dairy free
Instructions
- Preheat oven to 350 degrees.
- Lightly spray muffin liners with coconut oil and place into muffin tray.
- Combine dry ingredients and mix well.
- Separately, mix together the pumpkin, zucchini, coconut oil, maple syrup, and eggs until well incorporated.
- Stir in chocolate chips. In parts, add in dry ingredients until just moistened.
- Using an ice cream scoop, fill muffin cups ¾ way full.Bake for 20-25 minutes (depending on your pan and oven) until the center of the muffin is lightly browned and a toothpick comes out clean from the center.
Notes
- To avoid muffins sticking: use silicone liners or spray your liners with coconut oil spray to easily remove after baking.
- Use a standard sized ice cream scoop and fill muffin tin ¾ of the way up to evenly measure out 12 muffins without overfilling and overflowing the tin.
- Make this recipe in one bowl by mixing together wet ingredients then dry in the same bowl.
- Allow your muffins to cool completely before packaging or freezing.
- Freeze: You can freeze these muffins in a freezer safe container for up to 3 months.
- Storage: Store muffins in an airtight container for up to 2 days on the counter or up to 5 days in the fridge.
- Heat up muffins for a few seconds in the microwave.
Rachel
Delicious! Already had 2, whoops. Need to pace myself. Didn't have pumpkin spice but tasted great without it.
Lyndsey
yum! It's hard not to want to eat the whole batch! Thank you for trying them Rachel and for the comment and rating!
Ashley huber
These were amazing!!!
Lyndsey
I'm so glad you liked them! Thank you for the review!