Paleo Pumpkin Zucchini Muffins
Posted Oct 07, 2018, Updated May 21, 2024
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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!
Summer and fall produce collide to make these delicious Paleo Pumpkin Zucchini Muffins!
Loaded with veggies, these muffins are gluten-free, grain-free, dairy-free and paleo. So they are a delicious breakfast everyone can enjoy.
They are moist with cozy fall spices and a perfect crumb, and so easy to make!
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.
- Apple cider vinegar. white vinegar is a good substitute.
- 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. 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.
- Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
How to Make Pumpkin Zucchini Muffins
These pumpkin zucchini muffins are a breeze to make! So let’s walk through the process together
Start by adding the pumpkin and the zucchini and blending until smooth (preferably in a high-powered blender like a Vitamix). This will ensure the zucchini is completely blended (see the photo on the right below, it’s undetectable.
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 well mixed.
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).
Bake
I recommend using a 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 ¼ cup measuring cup to fill the wells of a standard muffin tin with the pumpkin zucchini muffin batter. The wells should be filled about ¾ full to prevent the muffins from overflowing.
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.
Cool
Let the muffins cool in the pan for about 5 to 10 minutes before removing them and transferring them to a wire rack to cool the rest of the way.
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!
Serve
Serve slightly warm with a spread of almond butter, honey butter, apple butter, or pumpkin butter. Or, alongside your favorite breakfast recipes.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 1 week.
These healthy Pumpkin Zucchini Muffins also freeze well. Make sure they are cooled completely, then put them in a ziplock bag or freezer-friendly container and store them in the freezer for up to 2 months.
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 Recipe FAQs
I just chopped the zucchini into large pieces because the Vitamix makes it undetectable. However, for measuring purposes I recommend chopping or shredding the zucchini so you use the correct amount.
This recipe can easily be made into 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.
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Paleo Pumpkin Zucchini Muffins Recipe
Ingredients
- ½ cup coconut flour
- ¼ cup almond flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup pumpkin puree
- 1 cup unpeeled finely shredded zucchini (about 1 medium zucchini)
- ⅓ cup coconut sugar
- 1 teaspoon pure vanilla extract
- 2 Tablespoons coconut oil
- ½ teaspoon 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 a blending container or food processor fitted with an "S" blade, and blend or process until smooth.
- Add the vanilla and apple cider vinegar and blend or process 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 ¼ cup portions of batter into each well of 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 9×5” loaf pan for 35-40 minutes!)
Video
Notes
- 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. 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.
- Pumpkin Pie Spice. Use store bought or make homemade pumpkin pie spice!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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?
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)! 😉
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! 😉
Love that pumpkin season is here! These look fantastic!
I agree!!!! Pumpkin season is wonderful!
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
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 😛
LOL Kristy! You’d LOVE it here! It’s a million degrees for so much of the year! 😉
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! 😉
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!
LOL Rachel!! I love you too! 😉 I hope you enjoy them as much as we do!! <3