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Easy Pumpkin Zucchini Muffins (Dairy Free Pumpkin Muffins)

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!

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If it’s fall, you can bet we’re making pumpkin zucchini muffins!

We love baked goods in our house, especially muffins and quickbreads for fall. Another favorite are these sweetpotato apple muffins and acorn squash muffins.

There’s something so comforting about each, and just slathering it with some peanut butter or butter and calling it a snack.

My 3 and 5-year olds are obsessed with muffins. This pumpkin zucchini muffins recipe especially is great for including kids in the process because the pumpkin puree doesn’t need to be mashed.

It comes in a can (and that’s why it’s a pantry staple for us) and spreads so easily, and makes these dairy free pumpkin muffins so soft and moist.

hand holding zucchini pumpkin muffins

Why We Love Pumpkin Zucchini Muffins

So many reasons while you’ll love these kid-friendly, flavorful pumpkin zucchini muffins!

  • Easy one handed snack – Muffins are easy grab-and-go snacks or one-handed snacks for nursing, which sure does make my life easier.
  • Dairy Free – Whether you are vegan, dairy-sensitive, or dairy-free, these muffins are for everyone. If vegan, make sure to substitute with flax eggs.
  • Easy addition to kids lunches – Do you too struggle with sometimes having non-refrigerated healthy snacks for kids? These healthy zucchini pumpkin muffins are great for toddlers and lunches, especially since they are a healthy toddler finger food.
  • Great for fall activities – Having a game day get together or outdoor play date? These zucchini and pumpkin muffins are a must. I bring them along in our favorite stasher bags.
  • Easy to get nutrients into kids – As a parent and dietitian, even I know the struggles of getting nutrients into kids, sometimes. Fortunately, this healthy sweet potato muffins recipe does just that – priming them with fiber for digestion, antioxidants and micronutrients so they are energized. They also pair nicely with a glass of cold milk or eggs for breakfast.

Healthy Pumpkin Zucchini Muffins Recipe

These pumpkin zucchini muffins came about as a twist on my popular sweetpotato zucchini muffins, which are a beloved favorite in this house.

Swapping pumpkin for sweetpotato is a seamless replacement since both have a similar texture, consistency and flavor.

Both muffin options offer healthy doses of antioxidants, Vitamin C and fiber, too!

zucchini pumpkin muffins in muffin tin with spoon of pumpkin puree

Here’s what you need to make this healthy pumpkin zucchini muffin recipe. 

I wasn’t kidding when I said my kids love to help with this.

They’ll generously add the chocolate chips and stir.

toddler hand holding pumpkin zucchini muffin

I’ve made a lot of muffins, and these truly is the best pumpkin zucchini muffins recipe.

These tasty dairy free muffins are ready in under 30 minutes, which is a major plug for easy pumpkin muffins.

Did You Know?

To make mini pumpkin zucchini muffins, bake at 350 for 10-12 minutes.


How to Make Zucchini and Pumpkin Muffins

First, mix your dry and wet ingredients separately.

bowl of dry and wet ingredients for pumpkin zucchini muffins

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 for some suggestions).

bowl of batter for pumpkin and zucchini muffins with spatula

Carefully, spoon into a muffin tin (I love these non stick ones). 

Nutrition Content

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.

Pumpkin also adds Vitamins A and C, fiber and a slew of antioxidants and phytonutrients.

You could also substitute the zucchini for shredded apples or carrots.

zucchini pumpkin muffins in muffin tin with chocolate chips

Optional Add Ins in Zucchini Pumpkin Muffins

Some other add in options for these pumpkin zucchini muffins could be:

  • carrots
  • raisins or golden raisins
  • nuts
  • flax seeds
  • hemp seeds
  • shredded carrots, apples or sweetpotatoes

For a more paleo version of these muffins, you can use almond flour – Try these Zucchini Almond Hour Muffins.

More Kid Friendly Muffin Recipes

FAQ

Are pumpkin muffins healthy?

Yes, these zucchini pumpkin muffins are made with whole wheat flour and are great for babies, toddlers and kids. Each muffin has 3 grams of protein and 2 grams of fiber, plus several micronutrients. You can reduce the maple syrup to reduce sugar content.

How to make mini muffins

To make mini muffins, bake at 350 for 10-12 minutes.

How to freeze zucchini pumpkin muffins

Yes! These pumpkin and zucchini muffins are great for meal prep or make ahead meals or snacks. I love to make them as a freezer snack for pregnancy to fuel me during nursing sessions. To freeze for later, allow muffins to cool completely. Transfer to airtight freezer-friendly container or 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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Pumpkin Zucchini Muffins (Dairy Free Pumpkin Muffins)
Yield: 12 muffins

Pumpkin Zucchini Muffins (Dairy Free Pumpkin Muffins)

Prep Time: 5 minutes
Cook Time: 22 minutes
Additional Time: 27 minutes
Total Time: 54 minutes

Pumpkin zucchini muffins are perfect for fall, and a healthy muffin recipe for babies, toddlers and adults! Who knew dairy free pumpkin muffins could taste so good!?

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup shredded zucchini
  • 2 eggs
  • 1/2 cup maple syrup (this may be increased a bit if you prefer a sweeter muffin)
  • 1 teaspoon vanilla extract
  • 1/2 cup melted coconut oil, cooled

Instructions

  1. Preheat the oven to 350 degrees and grease a muffin tin or line with muffin liners.
  2. In a large bowl, mix dry ingredients (flour through spices)
  3. In a separate bowl, combine canned pumpkin, zucchini, eggs, maple syrup, vanilla extract and coconut oil.
  4. Combine the flour mixture with the wet, pumpkin mixture.
  5. Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean (Mine were perfect at 23 minutes).
  6. Enjoy! Great to pair with peanut butter or jelly, butter, hummus or fruit.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 189Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 208mgCarbohydrates: 22gFiber: 2gSugar: 9gProtein: 3g

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