Pumpkin Zucchini Muffins Recipe

Pumpkin zucchini muffins on a blue napkin and white tray.

4.50 from 6 votes

Pumpkin Zucchini Muffins Recipe

Keep these Pumpkin Zucchini Muffins on hand for healthy snacks or quick breakfasts. Easy to make and full of autumn spices.

Prep Time15

Cook Time18

Total Time33

Course: Breads

Cuisine: American

Keyword: Healthy Muffins, Zucchini Pumpkin Muffins

Servings: Servings

Calories: 114kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 ½ cups whole wheat pastry flour (See Note 1 for substitutions)
1 ¾ teaspoons Homemade Pumpkin Pie Spice or store-bought
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoons salt
1 cup canned pumpkin (NOT pumpkin pie filling)
1 large egg (See Note 2 for vegan option)
⅓ cup unsweetened applesauce
1 teaspoon pure vanilla extract
¼ cup + 2 tablespoons pure maple syrup
1 cup grated zucchini

Instructions

Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
In a large bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
In a separate bowl, combine the canned pumpkin, egg, applesauce, vanilla extract and maple syrup. Whisk well until combined.
Pour the pumpkin mixture into the flour mixture. Using a rubber spatula, stir the two mixtures until combined and no bits of flour are visible. Take care not to overmix.
Add the grated zucchini. Stir to combine.
Using a measuring cup or large cookie scoop, transfer the batter to the prepared muffin tin.
Bake until a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
Let the muffins rest for about 10 minutes, then remove from the pan and cool on a wire rack. Serve or store in an airtight container.

Notes

Note 1: Whole wheat pastry flour gives the muffins a nice light texture, plus an added dose of fiber. However, if you don’t have any on hand, replace it with white whole wheat flour or a 50-50 combination of all-purpose flour and whole wheat flour.

Note 2: Flax eggs are an easy way to make this recipe vegan. To make a flax egg, stir 1 tablespoon ground flaxseeds with 3 tablespoons water. Let the mixture rest for 15 minutes before using.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition