This Paleo Pumpkin Zucchini Muffins Recipe is a healthy breakfast that’s easy to make! These muffins are gluten-free, dairy-free and can easily be made into healthy pumpkin zucchini bread!
Is anyone else teetering between sadness that summer is ending and elation about the beginning of fall? (🙋🏻☀🎃🍉🍂) I feel like a great battle of emotions is taking place in my heart right now. I love splashing in the pool, AND hiking in the brisk fall air. Both flip flops and a warm pair of boots make my feet sing. Am I ready to give up tomatoes and watermelon for apples and pomegranates?! Oh the war within!
Since making decisions is completely overrated (and something I am nearly incapable of doing), I created this healthy Pumpkin Zucchini Muffin recipe so you don’t have to! Today summer and fall collide to make something beautiful…Paleo Pumpkin Zucchini Muffins! Can’t decide between summer and fall, no problem at all!
A great recipe to use early fall produce
Now back to these Paleo Pumpkin Zucchini Muffins! We’re entering the season where the zucchini plants in our gardens are still producing a wonderful harvest, AND we have some pumpkins ready to pick off the vine!
So why not embrace the summer-fall duality with this Paleo Pumpkin Zucchini muffin recipe? Loaded with veggies, these muffins are gluten-free, dairy-free and paleo!
How to Make Pumpkin Zucchini Muffins
These pumpkin zucchini muffins are a breeze to make! So let’s walk through the process together
1. Use a Vitamix & Blend the Wet Ingredients
These muffins are best when the batter is made in the Vitamix (surprise surprise)! Whenever you are making batter in the Vitamix, it’s important to start by adding your wet ingredients first!
Start by adding the pumpkin and the zucchini and blending until smooth. This will ensure the zucchini is completely blended (see the photo on the right below, it’s undetectable.
Do I need to shred the zucchini?
As you can see in the first photo below, I just chopped the zucchini into large pieces because the Vitamix obliterates it! However, for measuring purposes I recommend chopping or shredding the zucchini so you use the correct amount!
2. Add the dry ingredients
Next, add the dry ingredients and blend until combined! As you can see in the middle photo, the batter gets pretty thick (which is how it should be)! So you may need to scrape the sides and keep blending until the mixture is homogenous (uniform throughout).
3. Stir in the Chocolate Chips
Chocolate chips are optional (I guess)! But if you would like to add them be sure to stir them into the batter by hand (do not blend).
4. Fill the muffin pan
I recommend using a dark, nonstick muffin tin to bake these Pumpkin Zucchini Muffins. Such a pan crisps the outsides beautifully. Please do not use muffin liners because they are difficult to remove from the baked muffins!
Grease the muffin pan well using your favorite method. Use a 1/4 cup measuring cup to fill the wells of a standard muffin tin with the pumpkin zucchini muffin batter. The wells should be filled about 3/4 full to prevent the muffins from overflowing!
After filling each well, I like to put a few extra chocolate chips on top for good measure (and because it looks pretty)! Please note, I put a lot more chocolate chips in this batch than I usually do! I find that even if there’s only one or two chips in the interior of the muffin, my kids don’t even notice if I pop a few on top! 😉
5. Bake the Pumpkin Zucchini Muffins
Once you have finished filling the muffin tin, bake the Pumpkin Zucchini Muffins in the preheated oven. The muffins are done when the tops have set and spring back when touched!
6. Let cool & remove
Let the muffins cool in the pan for about 5 minutes before removing them and transferring them to a wire rack to cool the rest of the way. If they are removed too early they will likely fall apart in the transferring process.
Use a spoon or knife to release the edges of the pumpkin zucchini muffins from the pan before removing them completely. This will ensure they hold their shape well!
Can you Freeze Pumpkin Zucchini Muffins?
These healthy Pumpkin Zucchini Muffins freeze beautifully! After baking, let them cool in the pan for about 5 minutes. Then remove to a wire rack to cool completely.
Once they reach room temperature put them in a ziplock bag or freezer-friendly container and put them in the freezer. To eat, simply reheat in the microwave for about 30-60 seconds (depending on the number of muffins), or warm in the oven!
Pumpkin Zucchini Bread
These healthy pumpkin muffins can easily be made into pumpkin zucchini bread! Simply bake the batter in a 9×5″ or 8×3″ pan for 35-45 minutes at 350 degrees F!
I recommend lining the loaf pan with aluminum foil and then greasing the foil for easy removal! Let the bread cool in the pan for at least 10 minutes before removing.
These Paleo Pumpkin Zucchini Muffins are dense and moist with a rich cinnamon/spice flavor. Not to mention they will make your house smell absolutely fabulous! Every time I bake these Ritch heads straight for the kitchen the moment he walks in the door to discover the source of that “amazing smell!”
More pumpkin recipes!
I have lots of delicious ideas for you if you’re looking to make something with pumpkin, besides this paleo pumpkin bread of course!
- Make a loaf of the BEST pumpkin bread ever!
- This pumpkin pie is the BEST and it’s made completely from scratch. Or try this dairy-free pumpkin pie which is equally delicious!
- Pumpkin baked oatmeal is one of our favorite fall breakfasts!
- Baked pumpkin donuts are another yummy breakfast for special days!
- This no-bake vegan pumpkin cheesecake is great if you have people in your family with food allergies! Also these paleo pumpkin muffins, and these mini vegan pumpkin pies!
- Make a batch of this pumpkin coffee creamer. It’s healthy and delicious!
- This pumpkin smoothie tastes like a liquid pumpkin pie but it’s so much healthier and only takes 5 minutes to make!
- This literally the best pumpkin cake with cream cheese frosting I’ve ever had – ever.
Paleo Pumpkin Zucchini Muffins: Ingredients & Substitutions
I really do not recommend making any substitutions in this recipe! Especially do not tamper with the kind and amount of flour. Paleo baking is a fine art, and I changing the flours in any way may result in a not-so-great muffin!
- Pumpkin puree. Homemade pumpkin puree or canned can be used in this recipe! Please be sure to use a pure variety that has only one ingredient: pumpkin! Do not use pumpkin pie filling.
- Coconut sugar. Any granulated sugar works well in this recipe. Just be sure to choose a variety that complies with your dietary needs.
- Coconut oil. Butter or ghee are tasty substitutes for coconut oil!
- Chocolate chips. These can be left out entirely if you wish! Also feel free to substitute your favorite chip variety….cinnamon, white chocolate, butterscotch, caramel, peanut butter, the sky’s the limit! For a paleo variety try these Enjoy Life Foods morsels!
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Paleo Pumpkin Zucchini Muffins Recipe
Ingredients
- ½ cup coconut flour
- ¼ cup almond flour
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp sea salt
- 1 cup pumpkin puree
- 1 cup unpeeled finely shredded zucchini (about 1 medium zucchini)
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 2 TBS coconut oil
- 1/2 tsp apple cider vinegar
- 4 eggs
- ¼ cup chocolate chips or cinnamon chips*
Instructions
- Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
- Combine coconut flour, almond flour, cinnamon, pumpkin pie spice baking soda, baking powder and salt in a small bowl, set aside.
- Put zucchini, pumpkin, coconut sugar, and coconut oil into your blender (Vitamix) or food processor and blend until smooth.
- Add the vanilla and apple cider vinegar and blend until combined.
- Add the dry ingredients and blend until combined.
- Add eggs all at once and blend until just combined.
- Mix in chocolate chips (or cinnamon chips) by hand.
- Scoop the batter into the prepared muffin pan.
- Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. (To make into bread bake in 9x5” loaf pan for 35-40 minutes!)
Notes
- These muffins freeze VERY well. I make a batch, freeze them and then pop them out for an easy, healthy breakfast for my kids! I just reheat for 1 minute in the microwave (from frozen) and let them cool a bit! My kids LOVE these.
- *Please note cinnamon chips are not paleo.
- These are my favorite paleo chocolate chips: Enjoy Life Chocolate Morsels
- *These healthy pumpkin muffins can easily be made into pumpkin zucchini bread! Simply bake the batter in a 9x5" or 8x3" pan for 35-45 minutes at 350 degrees F!
Nutrition
This post was originally published on September 5, 2016. The pst has been updated with new pictures and step-by-step instructions, but the recipe remains unchanged.
Grab a cup of coffee and enjoy a muffin (or two) with your favorite friend! These Paleo Pumpkin Zucchini Muffins are both kid and husband approved! This morning sweet Naomi finished her first muffin and {very enthusiastically} signed for more more more! 🙂
If you’re looking for more freezer-friendly, super healthy & delicious muffin recipes, check these out!
- Spinach Banana muffins (Like a green smoothie in muffin form! gluten-free)!
- Paleo Zucchini Banana Muffins (Where this recipe was adapted from! Paleo, gluten-free & dairy-free)
- Double Chocolate Zucchini Muffins (Packed full of zucchini and protein from Greek yogurt! Gluten-free)
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Kendra
Do you squeeze out excess water from the zucchini before adding?
Laura
Nope!
Lisa
These were light and tasty! I have a gas oven and needed to set the timer another 10 mins from what the recipe stated, but they were amazing! Thanks for the yummy recipe!
Kelly T Maloney
Can you use all cooconut flour if you dont have almond flour?
Laura
No, you cannot substitute the almond flour with coconut flour!
Rebecca Friend
Can I use cassava flour rather than almond flour? I can’t have nuts.
Laura
I have not tried using cassava flour, but I imagine it would work.