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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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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.

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!

Why You’ll Love Pumpkin Zucchini Muffins

So many reasons why 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.
• Ready in under 30 minutes – These tasty dairy free muffins are ready in under 30 minutes, which is a major plug for pumpkin and zucchini muffins.
• Easy addition to kids lunches – Do you too struggle with sometimes having non-refrigerated healthy snacks for kids? These pumpkin zucchini 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, these healthy zucchini pumpkin muffins do 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.

Ingredients

Here’s what you need to make this recipe for pumpkin zucchini muffins.

• 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 melted) – You can also use butter
• eggs
• vanilla extract
• baking soda
• chocolate chips (Make sure to use dairy-free/ Enjoy Life for dairy free muffins) – I added them to half of the muffins for some contrast and these turned out to be a great family road trip snack.

I wasn’t kidding when I said my kids love to help with making these muffins!

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

How to Make Zucchini Pumpkin Muffins

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 for some suggestions).

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

Then, bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Content

Worried about if these are healthy? Each pumpkin zucchini muffin has 3 grams of protein and 2 grams of fiber, plus several micronutrients.

You can also reduce the maple syrup to reduce sugar 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?

These pumpkin and zucchini muffins are high in Vitamins A and C, fiber, magnesium, and a slew of antioxidants and phytonutrients.

Optional Add Ins

Some other add in options for these pumpkin zucchini muffins include:

• 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 Flour Muffins.

Tips

• How to make mini muffins– To make mini muffins, bake at 350 for 10-12 minutes.
• How to freeze zucchini pumpkin muffins – 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

More Kid Friendly Muffin Recipes

• Healthy Baby Muffins
• Gluten Free Blueberry Muffins
• Almond Flour Banana Muffins
• Vegan Matcha Muffins
• Gluten Free Chocolate Zucchini Muffins
• Sweetpotato Zucchini Muffins
• Strawberry Chickpea Flour Muffins

Continue to Content

Yield: 12 muffins

The Best Pumpkin Zucchini Muffins (Dairy Free Pumpkin Muffins)

Print

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!?

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

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.

• 
  365 Everyday Value, Pumpkin Puree, 15 oz
• 
  Beyond Good Pure Vanilla Extract | Madagascar Vanilla Extract | Made from All Natural Bourbon Vanilla Beans | For Baking, Desserts, Home Cooking and Chefs (2 fl oz)
• 
  BetterBody Foods Organic Virgin Coconut Oil — Cold-Pressed and Unrefined Coconut Oil, Medium Temperature Cooking Oil, Great Alternative To Butter, Light Coconut Flavor and Aroma, 56 Ounce
• 
  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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