• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

JoyFoodSunshine

Recipes for real life.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Search

  • Home
  • About
    • About Laura
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Smoothie Making)
    • Food Photography Essentials
    • Baby Registry List
    • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Instagram
You are here: Home / Breakfast / Paleo Pumpkin Zucchini Muffins or Bread

Paleo Pumpkin Zucchini Muffins or Bread

Last updated on September 30, 2020. Originally published October 7, 2018 87 Comments

Jump to Recipe

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!

Front view of one Paleo Pumpkin Zucchini Muffin surrounded by four others

Is anyone else teetering between sadness that summer is ending and elation about the beginning of fall? (šŸ™‹šŸ»ā˜€šŸŽƒšŸ‰šŸ‚) 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!

overhead view of 8 Paleo Pumpkin Zucchini Muffins or Bread

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!

Overhead view of the ingredients in this healthy pumpkin zucchini muffins recipe

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!

collage of three photos showing an overhead view of the steps in making this pumpkin zucchini muffins recipe

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).

overhead view of three photos showing the steps in making this healthy pumpkin zucchini muffins recipe

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! šŸ˜‰

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!

Up close overhead view of a muffin pan filled with Pumpkin Zucchini Muffins batter before being baked.

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!

overhead view of a muffin pan with Pumpkin Zucchini Muffins in it just after baking

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. 

Up close overhead view of Pumpkin Zucchini Muffins on a cooling rack

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!

front view of a stack of three Pumpkin Zucchini Muffins, the top one has a bite taken out of it

IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND  TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!

Print Pin
5 from 8 votes

Paleo Pumpkin Zucchini Muffins Recipe

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! 
Course Breakfast, Snack
Cuisine American
Keyword healthy pumpkin muffins, paleo pumpkin muffins, paleo pumpkin zucchini muffins, pumpkin zucchini bread, pumpkin zucchini muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 126kcal
Author Laura

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*
US Customary - Metric

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 9x5ā€ 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.Ā 
  • These are my favorite paleo chocolate chips: Enjoy Life Chocolate MorselsĀ 
  • *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!Ā 

Nutrition

Serving: 1muffin | Calories: 126kcal | Carbohydrates: 13.7g | Protein: 4g | Fat: 6.8g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 184mg | Potassium: 77mg | Fiber: 3.7g | Sugar: 8g | Vitamin A: 2750IU | Vitamin C: 1.4mg | Calcium: 30mg | Iron: 0.8mg

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. 

Overhead view of a Pumpkin Zucchini Muffin with a bite taken out of it so you can see the melty chocolate on the inside

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! šŸ™‚

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)

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

You might also like:

Spiralized Sweet Potato Stir Fry
Easy Guacamole Recipe (5 Minutes + Video)
Baked Oatmeal Recipe

Filed Under: Breakfast, Dairy-free, Gluten-Free, Paleo, Pumpkin Recipes, Recipes, Snacks, Vitamix Tagged With: breakfast, dairy free, gluten free, muffins, paleo, pumpkin, vitamix, zucchini

Did you make this recipe?

Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

Previous Post: « Moments 09.2018
Next Post: Fudge Brownie Cake »

Reader Interactions

Comments

  1. Kendra

    September 24, 2020 at 9:26 am

    Do you squeeze out excess water from the zucchini before adding?

    Reply
    • Laura

      September 25, 2020 at 7:22 am

      Nope!

      Reply
  2. Lisa

    September 12, 2020 at 5:13 pm

    5 stars
    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!

    Reply
  3. Kelly T Maloney

    August 4, 2020 at 2:40 pm

    Can you use all cooconut flour if you dont have almond flour?

    Reply
    • Laura

      August 5, 2020 at 7:17 am

      No, you cannot substitute the almond flour with coconut flour!

      Reply
  4. Rebecca Friend

    July 6, 2020 at 8:29 am

    Can I use cassava flour rather than almond flour? I can’t have nuts.

    Reply
    • Laura

      July 6, 2020 at 4:34 pm

      I have not tried using cassava flour, but I imagine it would work.

      Reply
  5. Chelsea

    October 3, 2019 at 7:17 am

    Have you tried to replace the coconut sugar with mashed banana?

    Reply
  6. Vickie Miller

    September 15, 2019 at 9:14 am

    Has anyone added nuts yet, instead of chocolate?

    Reply
  7. Angellina Francis

    September 12, 2019 at 4:05 pm

    I only have a food processor, will that work in replacement of a blender?

    Reply
    • Laura

      September 12, 2019 at 4:07 pm

      Yes!

      Reply
  8. Jenna

    September 8, 2019 at 1:54 pm

    5 stars
    We’re on our second double batch of these muffins! We used the food processor to make them and it worked perfectly! Such a breeze and sooo good! We’re mixing cinnamon and chocolate chips and they sound tasty!

    Reply
  9. Caroline

    July 3, 2019 at 9:59 am

    Do you think the recipe would still work if substituted the coconut sugar with honey or maple syrup?

    Reply
    • Laura

      July 4, 2019 at 6:57 am

      It might be a little too moist, you might want to add an extra TBS or two of almond flour if you try that substitution.

      Reply
      • Caroline

        July 4, 2019 at 3:10 pm

        Thank you!

        Reply
        • Ashley

          September 21, 2019 at 2:32 pm

          How did this end up turning out? I would love to try with that same substitution!

          Reply
  10. Fadia

    December 4, 2018 at 8:28 am

    5 stars
    Those are by far the best ā€œhealthyā€ muffins I made so far. I make a batch and send one a day in my daughters lunch box and it’s the only muffin she never return home.

    Reply
    • Laura

      December 4, 2018 at 10:10 am

      I’m so glad you and your daughter enjoy them Fadia!

      Reply
  11. judy herington

    December 2, 2018 at 1:00 pm

    5 stars
    Thanks for another gf recipe. I love how detailed all your recipes and comments are. Will try this soon!

    Reply
    • Laura

      December 2, 2018 at 1:16 pm

      Thank you Judy! We love these muffins!

      Reply
  12. Adreanne

    November 30, 2018 at 12:20 pm

    5 stars
    These are amazing!! Pumpkin + chocolate (and zucchini)…one of the best combos! It’s either muffins or smoothies for breakfast every day, so I loved this pumpkin version! Will make again.

    Reply
    • Laura

      November 30, 2018 at 2:32 pm

      I’m loving that breakfast routine!

      Reply
  13. Molly

    November 20, 2018 at 2:24 pm

    Do you know how they would turn out if I just used almond flour instead of coconut flour?

    Reply
    • Laura

      November 20, 2018 at 2:33 pm

      Yes! They would NOT turn out at all! Coconut flour absorbs significantly more liquid than almond flour. Without the coconut flour you would be left with a mushy muffin mess! If you don’t have coconut flour I recommend trying a different recipe!

      Reply
  14. Chris

    November 19, 2018 at 5:44 am

    Do you really use 4 eggs? Seems like alot

    Reply
    • Laura

      November 19, 2018 at 7:09 am

      Hey Chris! Yes! The coconut flour absorbs a lot of liquid, so this recipe requires 4 eggs.

      Reply
  15. Desiree

    November 14, 2018 at 10:05 am

    Does this recipe definitely need the apple cider vinegar? Can it be replaced by something else

    Reply
    • Laura

      November 14, 2018 at 10:23 am

      It helps them rise! You can use white vinegar!

      Reply
      • Teresa

        June 25, 2020 at 7:01 pm

        5 stars
        I wondered what the vinegar was for. I didn’t have any on hand. I usually do. Made them without it. I liked this recipe. I didn’t put any kind of chips in mine.

        Reply
  16. Gail

    October 21, 2018 at 6:34 pm

    Do you have to use coconut flour, does it taste like coconut?? I don’t like the flavor of coconut.

    Reply
    • Laura

      October 21, 2018 at 6:41 pm

      Hey Gail! Yes! There is no substitute for coconut flour in this recipe. It absorbs significantly more water than any other flours, and trying to substitute is not a good choice. I do think there is a very slight coconut flavor from the flour and the coconut oil, but it’s not at all overpowering!

      Reply
  17. Sarah

    October 14, 2018 at 5:25 pm

    Have you ever tried making this recipe without eggs?

    Reply
    • Laura

      October 14, 2018 at 5:45 pm

      Hey Sarah! I have not tried making this recipe without eggs! I’m sorry!

      Reply
  18. Laila

    October 1, 2018 at 3:15 pm

    Hi there! Can’t wait to try this recipe. My only issue is I don’t own a Vitamix, just a regular blender. Will that still work?

    Reply
    • Laura

      October 1, 2018 at 4:04 pm

      It should work in a regular blender! You might just be left with a few specks of zucchini! šŸ˜‰

      Reply
  19. sally

    September 26, 2018 at 5:46 pm

    5 stars
    I tried these and they were great. I was wanting to make them again but add chocolate protien powder, do you think it would have an adverse effect?

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Laura

 

Hello I’m Laura! I am a former chemistry teacher turned wife and mom of five beautiful babies with one on the way in 2021! I’m a green smoothie addict, lover of the outdoors, and a peanut butter & nap enthusiast! Click here to read more >>

Let’s Be Friends!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Sign Up to Receive Weekly Emails!

Popular Recipes

Brussels Sprouts with Bacon

Roasted Brussel Sprouts with Bacon

Easy Homemade Vegetable Soup

Whole Wheat Pizza Dough

Blueberry Baked Oatmeal Recipe

Healthy Banana Bread

Healthy Banana Bread

Brussel Sprout Salad

Copyright © 2021 JoyFoodSunshine.com
6.6Kshares
  • 464