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Paleo Pumpkin Zucchini Muffins

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Paleo Pumpkin Zucchini Muffins! Summer and fall collide in this healthy & delicious breakfast recipe! Gluten-free, dairy-free and refined sugar free!

Front view of a plate of five Paleo Pumpkin Zucchini Muffins

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 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 12 Paleo Pumpkin Zucchini Muffins in the muffin tin after being baked

I’m not kidding when I say I can’t make decisions!  Thankfully, when I’m plagued by indecision my husband always comes to the rescue! Whether it’s a trivial choice like what to wear, or something of much greater weight and significance, I can always count on Ritch as a voice of reason in my life!

Yet another example of why I adore that guy! I even asked him to choose which photo of these healthy Pumpkin Zucchini Muffins was the “best”…because I just couldn’t. Now that’s love people.

Up close overhead view of two Paleo Pumpkin Zucchini Muffins

A great way to use end of summer 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 five Paleo Pumpkin Zucchini Muffins on a plate

How to Make Paleo Pumpkin Zucchini Muffins

  1. Use a Vitamix. These muffins are best when the batter is made in the Vitamix (surprise surprise)! Start by adding your wet ingredients (besides eggs) and blend until smooth. Then add the dry ingredients and blend until combined! Add eggs and pulse to combine. Mix in your chocolate chips by hand and bake away!
  2. DIY Pumpkin Pie Spice. You can easily make your own pumpkin pie spice. (here’s my favorite recipe from The Pioneer Woman). However, I found some organic pumpkin pie spice on clearance at Sprouts and totally took advantage of the pre-made stuff this time!
  3. Freezer-friendly. These 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 toss 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!

Front view of three Paleo Pumpkin Zucchini Muffins stacked on each other

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!

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!”

Overhead view of two Paleo Pumpkin Zucchini Muffins removed from the muffin tin

Paleo Pumpkin Zucchini Muffins: 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!
  • Coconut sugar. Any granulated sugar works well in this recipe. Just be sure to choose a variety that complies with your dietary needs.
  • 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!

Front view of three Paleo Pumpkin Zucchini Muffins stacked on top of each other, the top one is cut in half so the inside is showing

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Paleo Pumpkin Zucchini Muffins

Paleo Pumpkin Zucchini Muffins! Summer and fall collide in this healthy & delicious breakfast recipe! Gluten-free, dairy-free and refined sugar free! 

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

Ingredients

Instructions

  1. Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.

  2. Combine coconut flour, almond flour, cinnamon, pumpkin pie spice baking soda, baking powder and salt in a small bowl, set aside.

  3. Put zucchini, pumpkin, coconut sugar, and coconut oil into your blender (Vitamix) or food processor and blend until smooth.
  4. Add the vanilla and apple cider vinegar and blend until combined.
  5. Add the dry ingredients and blend until combined.
  6. Add eggs all at once and blend until just combined.
  7. Mix in chocolate chips (or cinnamon chips) by hand.
  8. Scoop the batter into the prepared muffin pan.
  9. 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!)

Recipe 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 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 Facts
Paleo Pumpkin Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 126 Calories from Fat 61
% Daily Value*
Total Fat 6.8g 10%
Saturated Fat 3.4g 17%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 62mg 21%
Sodium 184mg 8%
Potassium 77mg 2%
Total Carbohydrates 13.7g 5%
Dietary Fiber 3.7g 15%
Sugars 8g
Protein 4g 8%
Vitamin A 55%
Vitamin C 1.7%
Calcium 3%
Iron 4.4%
* Percent Daily Values are based on a 2000 calorie diet.

Overhead view of 6 Paleo Pumpkin Zucchini Muffins, four in the muffin pan and two on plates with cups of coffee next to them

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)

Question time! What’s your favorite season of the year? What are your favorite summer and fall produce items?

 

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! 

Paleo Pumpkin Zucchini Muffins! Summer and fall collide in this healthy & delicious breakfast recipe! Gluten-free, dairy-free and refined sugar free! #paleo #glutenfree #dairyfree #zucchini #pumpkin #muffins #healthy
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Reader Interactions

Comments

    • LOL Mary! Tonight we went to a friends’ baseball game and out for ice cream after…so it definitely felt like a wonderful summer evening! I’d get in the pool if it weren’t closed! BUMMER! 😉

      Reply

  6. I’m definitely teetering between sadness that summer is ending and anticipation of fall. Sad to give up tomatoes and summer berries but also welcoming apples and pumpkin with open arms! I love that these muffins combine the best of both seasons! I can only imagine how wonderful they smell and taste! Xo

    Reply

  8. These look incredible! I love that you combined summer and fall. I also love that you used both almond and coconut flour.

    My fave season is fall for sure! Although as I get older I appreciate winter a lot more. It just looks so pretty (at least from inside haha)

    Reply

    • Thank you Aya! I love the mixture of almond and coconut flour in baked goods! My favorite gluten-free blend! 🙂 And I totally agree…winter is gorgeous…looking at it out the window snuggled up in my blanket with my fuzzy slippers on! 😉

      Reply

  9. Hehe… I love how you made the compromise between summer and fall; I feel you sister on the bittersweetness of going into a new season. I love how your husband is such a supporter and encouraging voice for your blog projects. When do you usually do the baking? I’m thinking these might make a good treat for today. It’s kind of nice and cloudy and cool and fallish here.

    Reply

    • Thank you Emily! My garden dictates what I make most days…and it’s saying zucchini and pumpkin need to be together! 😉 I am beyond blessed with my husband! He’s always encouraging me to try something new, giving me ideas for ways to shoot a recipe, etc. Plus he’s a woodworker so a few food boards are on my birthday list! 😉 I usually bake and shoot my recipes during my kids’ nap time! (really, that 1.5 hour time-slot in a day is when I get most of my things done)! 😉

      Reply

    • Oh my! I’d really miss the changing seasons too! But I couldn’t argue with the beach (please tell me you live near a beach)! 😉 Thank you Sonali! Chocolate makes everything 10x better, right?

      Reply

  15. i was sad for like a day when i realized that summer was ending, and then it was literally 40 degrees today (thats HOT in celsius, trust me), and i realized that i am 100% READY for fall. i also really want to give these a try. that chocolate chip topping looks delicious

    Reply

  17. Do you grow your own pumpkins? Because if so, I want to live where ever you are. I’m so ready to dive into all things Fall and these muffins sound like the perfect transition breakfast!

    Reply

  21. I followed this exactly but mine didn’t raise as much and took awhile to cook. Was there anything I could’ve missed? Perhaps more baking powder?

    Reply

    • Hmm Karen I’m so sorry that happened! It’s always a bummer when you try a recipe and it doesn’t turn out the way you expect it to! Did you use canned or fresh pumpkin? Honestly these muffins aren’t really high-risers if you know what I mean! LOL! So the fact that you didn’t get a huge rise isn’t that concerning to me, however a super long bake time is strange. The only thing I can think of is that maybe your pumpkin or zucchini had significantly more moisture? More baking powder could definitely help with the rise, or maybe squeezing out some of the excess water from your zucchini next time? If you use fresh pumpkin puree I recommend straining it with a coffee filter over a fine mesh strainer before using it in baked goods!

      Reply

      • I did use fresh pumpkin puree. Will try to strain it next time and squeeze out the water from zucchini. Nevertheless, these muffins are so yummy!! Thank you 🙂

        Reply

  22. I apologize if someone has already asked this question but, can you can use only coconut flour instead of almond flour?

    Reply

    • Hey Amie! Coconut flour has very unique properties and is not a suitable substitution for any other type of flour. It absorbs significantly more liquid than almond flour, so your muffins will almost definitely turn out dry and crumbly. If you have an almond allergy you can try substituting tapioca flour…although I have not made these muffins with anything other than almond flour so I cannot guarantee the same results!

      Reply

  23. Super scrumptious recipe! I made these yesterday & more than half of them are already gone. 😉 I will be baking more! Thank you so much for sharing! 🙂

    Reply

  24. I would love to make these muffins but my daughter is allergic to almonds. Can you tell me how to substitute the almond flour? Do I just replace it with more coconut flour or something else? Oat flour? Thanks for your help!!

    Reply

    • Hey Melissa! Coconut flour is not a substitute for almond flour. It absorbs significantly more liquid than almond (and most other) flours! Do you need these muffins to be paleo? If so, you could try a 1:1 paleo all-purpose baking flour mix (if it doesn’t contain almond flour). If you don’t need them to be paleo, all-purpose flour or gluten-free all purpose flour should work well…although I have never tried those substitutions so I cannot say for certain!

      Reply

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