Pumpkin Zucchini Muffins
These Pumpkin Zucchini Muffins are everything you want in a fall bake—soft, cozy, and secretly packed with good-for-you ingredients. They’re naturally dairy-free, made with real pumpkin and shredded zucchini, and come together with simple pantry staples. Bake a batch for easy breakfasts, after-school snacks, or anytime you want a satisfying yet healthy homemade treat!
Ingredients
- ½ cup avocado oil or vegetable or melted coconut oil
- 2 teaspoons vanilla extract
- 2 large eggs brought to room temperature
- ½ cup unsweetened applesauce
- 1 cup cane sugar or ½ cup each white and packed brown sugar
- ¾ cup pumpkin puree 100% pumpkin
- 1 ¾ cups shredded zucchini
- 2 cups (250g) whole wheat pastry flour or all-purpose flour
- ¼ tsp salt
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ⅔ cup semi-sweet chocolate chips optional
Instructions
- Preheat the oven to 425°F and line 2 muffin tins with 14 paper liners, spreading the liners out if possible.
- In a large mixing bowl, whisk the avocado oil, Greek yogurt, vanilla extract, eggs, applesauce, cane sugar (or white and light brown sugar), and pumpkin puree until smooth.
- Add the zucchini to a tea towel or stack of paper towels. Fold up the towel(s) and squeeze out the excess moisture.
- Add the zucchini to the pumpkin mixture. Stir in until well combined.
- In a small mixing bowl, combine the flour, salt, baking powder, baking soda, pumpkin pie spice, and ground allspice until combined.
- Add the dry ingredients to the wet ingredients and stir together until the streaks of flour just disappear.
- Add ⅓ cup of the muffin batter to each prepared muffin cup. Bake at 425°F for 5 minutes. Reduce the oven temperature to 350°F and bake for 14-16 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Transfer the muffin tins to a cooling rack and cool for 10-15 minutes or until your preferred temperature. Enjoy!
Notes
Storage Directions
- Storing: Once cooled to room temperature, the muffins keep covered in an airtight container for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Transfer the cooled muffins to a freezer-safe container and freeze for up to 3 months. Defrost them at room temperature for 20-30 minutes before enjoying.
- Start hot, finish low. Baking at 425°F for the first few minutes helps create tall, fluffy muffin tops, just like your favorite bakery. Then reducing the heat allows the centers to bake through gently without drying out.
- Don’t overmix the batter. Stirring too much activates the gluten and makes the muffins tough. Mix just until the dry ingredients disappear for a light, tender crumb.
- Squeeze out the zucchini well. Zucchini holds a lot of water! Wrap it in a clean kitchen towel or paper towels and wring it out firmly so your muffins don’t end up dense or soggy.
- Room temperature eggs blend better. Cold eggs can cause the batter to seize up or mix unevenly. Let them sit out for 15–20 minutes or place in warm water for a few minutes before baking.
- Naturally dairy-free. No need to make substitutions—these muffins skip butter and milk entirely but are still rich and satisfying, thanks to the avocado oil and applesauce.
Nutrition
Calories: 248kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 24mgSodium: 178mgPotassium: 203mgFiber: 3gSugar: 19gVitamin A: 2118IUVitamin C: 4mgCalcium: 51mgIron: 2mg
Tried this recipe?Let us know how it was!
