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!”
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!
Shop Pumpkin Zucchini Muffin Making Essentials
Vitamix blender // spatula // measuring cups // measuring spoons // muffin pan // cooling rack
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 AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!
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)
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!
Caroline
Do you think the recipe would still work if substituted the coconut sugar with honey or maple syrup?
Laura
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.
Caroline
Thank you!
Fadia
Those are by far the best “healthy” 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.
Laura
I’m so glad you and your daughter enjoy them Fadia!
judy herington
Thanks for another gf recipe. I love how detailed all your recipes and comments are. Will try this soon!
Laura
Thank you Judy! We love these muffins!
Adreanne
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.
Laura
I’m loving that breakfast routine!
Molly
Do you know how they would turn out if I just used almond flour instead of coconut flour?
Laura
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!
Chris
Do you really use 4 eggs? Seems like alot
Laura
Hey Chris! Yes! The coconut flour absorbs a lot of liquid, so this recipe requires 4 eggs.
Desiree
Does this recipe definitely need the apple cider vinegar? Can it be replaced by something else
Laura
It helps them rise! You can use white vinegar!
Gail
Do you have to use coconut flour, does it taste like coconut?? I don’t like the flavor of coconut.
Laura
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!
Sarah
Have you ever tried making this recipe without eggs?
Laura
Hey Sarah! I have not tried making this recipe without eggs! I’m sorry!
Laila
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?
Laura
It should work in a regular blender! You might just be left with a few specks of zucchini! 😉
sally
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?