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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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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. 

Ingredients For Pumpkin Zucchini Muffins

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. 

• canned pumpkin puree
• whole wheat flour (or a gluten free all purpose blend)
• zucchini
• maple syrup (or honey)
• coconut oil (I like this one because it’s already meltedc)
• eggs
• vanilla extract
• baking soda
• chocolate chips (Use Enjoy Life for dairy free chocolate chip muffins)

How to Make Dairy Free Pumpkin Muffins

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.

Optional Add Ins For Whole Wheat 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 are great, like zucchini, because they seamlessly mold into the batter.

Plus, pumpkin carrot zucchini muffins sounds like a delicious combination!

Alternatives for Dairy Free Muffins

• If you’re not looking for a dairy free muffin recipe, you can certainly substitute butter for the coconut oil!
• I did not test this with a gluten free flour, but I imagine you could make these gluten free zucchini muffins by using a gluten free all purpose flour blend
• If you’re looking for paleo pumpkin zucchini muffins, you can try substituting the whole wheat flour for almond flour or coconut flour, but I did not test this and you’ll probably have to experiment with quantities. Report back if you do!
• For an almond flour muffin recipe, give these zucchini almond flour muffins a try!

Are Zucchini Pumpkin Muffins Healthy?

Yes, these whole wheat pumpkin muffins are great for toddler muffins! They are one of my favorite pumpkin recipes for toddlers (they love holding things, especially with chocolate chips)!

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. 

Can You Freeze Pumpkin Muffins?

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. 

Other Muffin Recipes and Pumpkin Snacks:

• Gluten Free Strawberry Muffins
• Almond Flour Banana Muffins
• Healthy Muffins for Babies
• Zucchini Muffins with Almond Flour
• Sweet Potato Zucchini Muffins
• Pumpkin Peanut Butter Granola
• Chocolate Chip Vegan Pumpkin Blondies
• Pumpkin No Bake Cookies

Continue to Content

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!?

Print

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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Organic Maple Syrup - 32 Oz. Jug - 100% Pure Canadian Maple Syrup - Small Family Farm Sourced - Grade A: Amber Rich Taste - Non-GMO, Healthy and Gluten-Free
• 
  Carrington Farms gluten free, hexane free, NON-GMO, free of hydrogenated and trans fats in a BPA free bottle, liquid coconut cooking oil, unflavored, 16 Fl Oz
• 
  Bob's Red Mill Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce, Pack of 4

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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