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!
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 Paleo Pumpkin Zucchini Muffins was the “best”…because I just couldn’t. Now that’s love people.
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!
Paleo Pumpkin Zucchini Muffins: Notes
- 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!
- I do not recommend any substitutions in this recipe. These muffins turn out the best when made exactly as written!
- 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!
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!”
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!
Paleo Pumpkin Zucchini Muffins
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, 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!)
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.
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?
If you make something from JoyFoodSunshine I would love to see your creations! #joyfoodsunshine
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Gorgeous photos!! Can’t wait to try this recipe!
Thank you Chelsey! It’s a fave around here! 🙂
Laura I LOVE you! You combined two of my most favorite things ever!! Pinned and going to make!
rachel @ athletic avocado recently posted…Creamy Lemon Garlic Chickpea Salad on Sweet Potato Toast
LOL Rachel!! I love you too! 😉 I hope you enjoy them as much as we do!! <3
I love chocoalte chips and pumpkin together! Also love your addition of zucchini! 🙂
YES! Chocolate and pumpkin is an amazing combination!
These look delicious! Fortunately there is 2 more weeks of summer left so get in that pool!
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! 😉
Pumpkin, zucchini AND chocolate chips all in one recipe? Yup, you’ve got my attention!
I am a summer girl, however, I love spring too! I feel like my happiness is directly proportional to how high the temperature is 😛
Kristy from Southern In Law recently posted…Recipe: Easy Vegan DIY Coffee Creamer (Or Sweet Cream!)
LOL Kristy! You’d LOVE it here! It’s a million degrees for so much of the year! 😉
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
OoOOo I miss berries the MOST! 🙂 <3
Love that pumpkin season is here! These look fantastic!
I agree!!!! Pumpkin season is wonderful!
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)
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! 😉
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.
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)! 😉
Enjoy Fall! Since moving to Florida, I definitely miss the change of season. Now these muffins look fabulous. Pumpkin and zucchini alone sounds amazing, and than you added those chocolate chips…swooning!
Sonali- The Foodie Physician recently posted…Dining with the Doc: Raspberry Coconut Smoothie Bowl and a KitchenAid ® Blender Giveaway
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?
Love the combination of pumpkin and zucchini in these muffins! Making these will be on my fall to do list!
Lindsay Cotter recently posted…Easy Apple Sausage Breakfast Bake (Gluten Free)
Thank you Lindsay! I hope you love them as much as we do! 🙂 <3
These are the best of summer and fall! I bet they are super moist too! Great way to start the day.
Thank you Julie! They’re a delicious little muffin! 🙂
I’m so ready for pumpkin season! These looks so good! And I love that they are vegan! I am definitely going to have to try these!
Hey Jenn! To just to clarify these muffins are’t vegan because they use eggs!
I’m always amazed by how perfect grain-free muffins can look. Love that these are so orange with pumpkin and my husband would swoon over the chocolate chips.
I love how many flours there are that can be combined to make delicious grain-free muffins! 🙂
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
Oh MY that is HOT! LOL I’m way ready for scarves, boots and all the fall foods! 🙂
Two of our favorites in one, zucchini bread and pumpkin muffins! Chocolate and pumpkin is always a win in my book and makes these a must!
Hey Sarah! I totally agree! Chocolate and pumpkin is a great combo!
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!
We do grow our own pumpkins! It’s way fun…however they take up SO much space! LOL !
These Zucchini Muffins look fabulous! Thanks so much for sharing with us at Full Plate Thursday and have a great weekend!
Miz Helen
Thank you so much!
Oh really!…these Paleo Pumpkin Zucchini Muffins are both kid and husband approved!..then i should try for for my family too 🙂 .. keep sharing.
Yes! They will love them!
Do you squeeze any of thee water from the zucchini or use it?
If it is fresh I do not squeeze the zucchini! If I am using some that has been frozen I drain excess water that’s produced from unfreezing!
Thank you!
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?
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!
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 🙂
I apologize if someone has already asked this question but, can you can use only coconut flour instead of almond flour?
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!