Keep these Pumpkin Zucchini Muffins on hand for healthy snacks or quick breakfasts. Easy to make and full of autumn spices. Make a double (or triple!) batch and load up the freezer.
Pumpkin Zucchini Muffins are a great way to celebrate the arrival of fall. They are flavored with a scoop of my Homemade Pumpkin Pie Spice, a blend of cinnamon, nutmeg, ginger, cloves and allspice, and sweetened with a drizzle of maple syrup.
Sundays are often muffin-baking-day in our house. Truth be told, one batch usually disappears by Friday at the latest, especially when my kids are home. Some of our favorites are Banana Blueberry Muffins and Whole Wheat Carrot Muffins. Now these pumpkin zucchini muffins with applesauce are taking a spot in the rotation.
Low in calories and refined sugar, plus dairy-free. Each muffin is just 114 calories, with less than 1 gram of fat. And thanks to the whole wheat flour, you can add about 4 grams of fiber to your daily total.
💙 What’s to love about Zucchini Pumpkin Muffins:
▪️ SO EASY: These muffins are so easy to make and you likely have most of the ingredients in your pantry. I bake a weekly batch of muffins to keep on hand for snacks and quick breakfasts.
▪️ LIGHTENED-UP: Most muffin recipes contain oil or butter. In the recipe, I swapped the fats out with unsweetened applesauce. No one will ever know the difference (I promise).
▪️ FREEZER-FRIENDLY: Make a double (or triple!) batch and freeze whatever you don’t eat right away. They freeze well and can be easily defrosted in the microwave.
These tender spiced muffins are fantastic with a cup of tea or coffee. Or have them on hand for an on-the-go breakfast option. One muffin plus a banana is a great way to start the day!
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INGREDIENTS FOR PUMPKIN ZUCCHINI MUFFINS:
- PUMPKIN: Canned pumpkin can be found in most grocery stores, most abundantly in the fall. Make sure to buy pumpkin puree, NOT pumpkin pie filling.
- ZUCCHINI: Grate the zucchini on the large holes of a box grater.
- FLOUR: Whole wheat pastry flour can be found in many grocery stores, health food stores or online. See the Substitutions below for other flour options.
- PUMPKIN PIE SPICE: Try my Homemade Pumpkin Pie Spice (great for gifts, too) or buy a premade version. The spice mix is typically a combination of cinnamon, nutmeg, ginger, cloves and allspice.
- LEAVENERS: Baking soda and baking powder.
- SALT: A dash of regular iodized salt.
- MAPLE SYRUP: Use pure maple syrup, not a corn syrup version.
- APPLESAUCE: Use unsweetened applesauce.
- EGG: One large egg.
- VANILLA: Pure vanilla extract can be found in the baking aisle of any grocery store.
See recipe card below for full ingredients list & recipe directions.
Substitutions:
FLOUR: Whole wheat pastry flour gives the muffins a nice light texture, plus an added dose of fiber. However, if you don’t have any on hand, replace it with white whole wheat flour or a 50-50 combination of all-purpose flour and whole wheat flour.
EGG: Flax eggs are an easy way to make this recipe vegan. To make a flax egg, stir 1 tablespoon ground flaxseeds with 3 tablespoons water. Let the mixture rest for 15 minutes before using.
ADDITIONS: Nuts are a great addition to these muffins. Chop ⅓ cup walnuts or pecans and stir into the batter. Or place one pecan half on the top of each muffin before baking.
How to make Pumpkin Zucchini Muffins:
There’s nothing difficult in the instructions for this recipe! Let’s talk details…
PREHEAT THE OVEN: Place the rack in the middle of the oven. Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
DRY INGREDIENTS: Start by prepping the dry ingredients. In a large mixing bowl, combine the flour, baking soda, baking powder, salt and homemade pumpkin spice mix. Whisk to combine.
WET INGREDIENTS: In a separate large bowl, stir together the canned pumpkin, egg, applesauce, vanilla and maple syrup. Give it a good stir to make sure the egg is thoroughly combined with the other ingredients.
STIR TOGETHER: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to scrape the sides of the bowl to make sure you don’t miss any. Fold the ingredients together until you can’t see any flecks of flour. BUT…take care not to overmix, which can cause the muffins to be tough.
ADD THE ZUCCHINI: Grate the zucchini and stir it into the batter. There’s no need to squeeze any extra moisture out of the zucchini first.
SCOOP INTO MUFFIN TIN: I like to use a large cookie scoop to transfer the batter to the muffin tin, but a dry measuring cup or large soup spoon work well, too.
BAKE: Pop the muffin tin into the preheated oven. Bake until the muffins are done. Test for doneness by sticking a toothpick or wooden skewer into the center of a muffin. If it comes out clean, the muffins are cooked through.
COOL: Let the muffins rest for about 10 minutes. Then remove them from the muffin tin (I like to use an offset spatula for this job) and transfer to a wire rack. Cool to room temperature. Serve or transfer to an airtight container.
How long do these muffins last?
When stored properly in an airtight container or ziplock bag, these zucchini pumpkin muffins will last for 2 to 3 days at room temperature. When refrigerated, they will last for 5 to 7 days.
How to freeze pumpkin zucchini muffins:
These muffins freezer very well. I often make a double batch so I can stock the freezer.
Cool the muffins to room temperature on a wire rack. Transfer to a resealable freezer bag or a freezer-safe airtight container. If using a bag, be sure to squeeze out as much air as possible. Freeze for up to 3 months.
Thaw the muffins at room temperature or in a microwave. To thaw in the microwave, place the muffin on a paper towel or microwave-safe plate. Use the defrost setting (I use 50% power) for 30 to 60 seconds.
Looking for more pumpkin recipes?
Try these favorites…
Pumpkin Zucchini Muffins Recipe
Keep these Pumpkin Zucchini Muffins on hand for healthy snacks or quick breakfasts. Easy to make and full of autumn spices.
Servings: 12 Servings
Calories: 114kcal
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Instructions
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Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
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In a large bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
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In a separate bowl, combine the canned pumpkin, egg, applesauce, vanilla extract and maple syrup. Whisk well until combined.
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Pour the pumpkin mixture into the flour mixture. Using a rubber spatula, stir the two mixtures until combined and no bits of flour are visible. Take care not to overmix.
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Add the grated zucchini. Stir to combine.
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Using a measuring cup or large cookie scoop, transfer the batter to the prepared muffin tin.
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Bake until a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
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Let the muffins rest for about 10 minutes, then remove from the pan and cool on a wire rack. Serve or store in an airtight container.
Notes
Note 1: Whole wheat pastry flour gives the muffins a nice light texture, plus an added dose of fiber. However, if you don’t have any on hand, replace it with white whole wheat flour or a 50-50 combination of all-purpose flour and whole wheat flour.
Note 2: Flax eggs are an easy way to make this recipe vegan. To make a flax egg, stir 1 tablespoon ground flaxseeds with 3 tablespoons water. Let the mixture rest for 15 minutes before using.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1muffin | Calories: 114kcal | Carbohydrates: 25.7g | Protein: 3.3g | Fat: 0.6g | Saturated Fat: 0.1g | Cholesterol: 17.9mg | Sodium: 452.5mg | Fiber: 4.1g | Sugar: 8.4g
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