Pumpkin zucchini muffins are perfect for fall, and a healthy muffin recipe for babies, toddlers and adults! Even if you don’t follow a dairy free diet, you’ll be amazed at how good these dairy free pumpkin muffins taste. Perfect for the fall season!
Last Updated October 2021 /// As an Amazon Associate, I earn from qualifying links.
We love baked goods in our house, especially muffins and quickbreads. There’s something so comforting about each, and just slathering it with some peanut butter or butter and calling it a snack.
Plus, muffins are easy grab and go snacks or one-handed snacks for nursing, which sure does make my life easier. They are also easy for Camryn to eat and enjoy, and even pack in her lunch.
She really loves the contrast of a moist blueberry muffin and a crunchy crumble in these healthy gluten free blueberry muffins.
I don’t know if dairy is the culprit of some of our fussiness and reflux with Hannah (it may be more of an oversupply issue), but we are trialing some dairy free options right now right now.
It’s important for me to not feel restricted and these dairy free pumpkin muffins help.
These pumpkin zucchini muffins came about as a twist on my popular sweet potato zucchini muffins, which are a beloved favorite in this house.
Swapping pumpkin for sweet potato is a seamless replacement, since both have a similar texture and consistency and flavor.
Both muffin options offer healthy doses of antioxidants, Vitamin C and fiber, too!
Here’s what you need to make this healthy pumpkin muffin recipe.
Making the best pumpkin zucchini muffins couldn’t be easier!
These tasty dairy free muffins are ready in under 30 minutes. That’s the best when you want some easy pumpkin muffins or a pumpkin muffin recipe with whole wheat flour.
First, mix your dry and wet ingredients separately.
Then, mix them together. Be careful not to overmix!
This is where you would add the chocolate chips or any other toppings or add in’s you desire (see below).
Carefully, spoon into a muffin tin (I love these non stick ones).
Adding zucchini to muffins is like adding spinach to a smoothie – you don’t taste it! It does add a little texture and nutrition, though, so why not?
Zucchini adds B-vitamins, magnesium and Vitamin K, as well as more potassium, Vitamin C and Vitamin A to what sweet potatoes already offer.
I’m a fan of anything zucchini chocolate chip muffins so adding chocolate chips is a (necessary) option here. I added them to half of the muffins for some contrast.
Some other add in options for these pumpkin zucchini muffins could be:
Shredded carrots are great, like zucchini, because they seamlessly mold into the batter.
Plus, pumpkin carrot zucchini muffins sounds like a delicious combination!
Each muffin offers 3 grams of protein and 2 grams of fiber, plus several micronutrients as mentioned above from the pumpkin and zucchini. If you want a higher protein option, you could make these gluten free chocolate zucchini muffins with banana.
Camryn loved them (obviously), and kept asking for more.
Plus, this is a great dairy free muffin recipe for breastfeeding snacks and moms who need dairy free snacks, and offers a healthy pumpkin snack for kids.
If you’re concerned about the sugar content, you can even reduce the maple syrup slightly as well to minimize the sugar content.
Yes! These pumpkin and zucchini muffins are great for meal prep or make ahead meals or snacks!
In fact, I made them as a freezer snack for pregnancy and they were life savers for middle of the night nursing sessions.
To freeze for later, allow whole wheat pumpkin muffins to cool down to room temperature. Transfer to an airtight freezer-friendly container or ziplock bag, label them and freeze in a single layer for 2-3 months.
When you’re ready to enjoy them (future you will thank you), zap in the microwave for 30-45 seconds or put in the toaster oven and top with your favorite toppings.
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