Pumpkin Zucchini Muffins

closeup view of pumpkin zucchini muffin on cooling rack.

4.50 from 2 votes

A delicious oil-free muffin with pumpkin, zucchini and a hint of spice. Easy to make vegan and gluten free. Tastes so great, no one will notice this baked muffin is healthy too.

Course Breakfast, Snack

Cuisine American, Healthy

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 110kcal

Author Lyn Croyle

Ingredients

1 cup zucchini grated and well-squeezed
½ cup pumpkin puree
1 large egg beaten
½ cup sugar
½ cup coconut or almond milk
1 teaspoon vanilla extract
¾ cup all purpose flour
¾ cup 100% whole wheat flour
2 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
2 tablespoons chia seeds or pumpkin seeds

Instructions

Preheat oven to 350 degrees and spray regular size 12-muffin baking tray with cooking spray.
Mix together the flours, baking powder, cinnamon and salt in a medium mixing bowl. Stir to combine.
Whisk together the egg, sugar, vanilla extract and milk in a bowl.
Add the wet ingredients to the bowl with the dry ingredients and mix well with a spoon.
Fold in the pumpkin and zucchini, stirring just until mixed. Muffin mix should be thick yet pourable.
Divide up batter among regular or mini muffin pans. Sprinkle tops with chia seeds or pumpkin seeds.
Place in a hot oven and bake 15-20 minutes or until a toothpick stuck in the center comes out clean.

Notes

Tips for Best Results

Be sure to squeeze the zucchini well. Zucchini contains a great deal of water and without squeezing you end up with really wet muffins.

Check the consistency of the batter before adding them to the muffin tin. It should not be overly thick. It should easily pour from a measuring cup into the muffin tin. If it is, simply add milk a tablespoon at a time to loosen it up.

Spray the muffin tins well or use baking liners to ensure the muffins easily come out of the muffin tin.

Preheat the oven before baking the muffins. A hot oven works best for evaluating the timing of your muffins plus it activates the leavening ingredients right away giving more rise to your muffins.

How to Store Cooked Muffins

These muffins can be stored at room temperature for 2-3 days, as long as the temperature is relatively moderate and not too warm. Store them in a single layer inside an airtight container. You can also freeze these muffins for up to three months. My household is small so I typically cook up a batch and freeze them. Then I can pull out one or two to thaw out and eat when I’m in the mood.

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