Light and fluffy pumpkin zucchini muffins made with gluten-free flours, zucchini and pumpkin! A healthy gluten-free muffin and great way to get veggies in the morning!Â
Oh my goodness, what an amazing weekend we had. How was yours? The weather has been warmer both during the day and into the evenings. Saturday we enjoyed another great outdoor birthday party, followed by a little “me time” as my hubby watched our son. The day ended in a sunset family soccer evening in the yard. Sunday was again family time, “me time” and then friends came over to visit and play in our pool.
The night ended with a fabulous grilled chicken burrito dinner that my husband made. Good company, good food, and good fun makes for a perfect weekend. And did I mention my hubby is the best grill master ever?!? Now to end this fabulous weekend, let's document these pumpkin zucchini muffins that happened the next morning.
We have been struggling to get my little one to eat vegetables, as a lot of people are. One of my favorite things about fall is pumpkins and baking with them. We spontaneously had friends come over this afternoon and I decided to try making a gluten-free zucchini muffin for us.
I supplemented the oil (moistness) for canned pumpkin puree and natural oils that occur in almond meal flour. The results? Exquisite and incredibly moist pumpkin zucchini muffins!
As I sit down to write how this recipe came up, I am overwhelmed with things I want to share that are going. Such as the sheer bliss of enjoyment I have had with friends, family and birthday celebrations the past couple months. We celebrate a LOT of birthdays in the fall and that always calls for a great excuse to get together with friends.
I love pumpkin goodies and can even picture these beautiful pumpkin zucchini muffins topped with fresh homemade icing for a fall celebration! These muffins are perfectly moist, packed with vegetables, healthy and a great way to get healthy ingredients that will energize your day!
Pin This Gluten-Free Zucchini Pumpkin Muffin Recipe!
More healthy gluten-free muffins made with vegetables you may enjoy:
Pumpkin Zucchini Muffins {Gluten-Free}
Ingredients
- 1 cup Gluten-Free flour mix
- ½ cup Almond Meal Flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup honey or maple syrup
- 2 eggs
- ½ cup organic pumpkin canned
- 2 cups shredded unpeeled zucchini water squeezed out
- 1 cup chopped walnuts
- ½ cup dried raisins optional
Instructions
- Preheat the oven to 350 degrees F. Coat a muffin pan with cooing spray or add liners then spray.
- In a mixing bowl combine flours, baking powder, baking soda, salt, and cinnamon. In a separate mixing bowl add the wet ingredients: maple syrup or honey, egg, pumpkin puree and the zucchini. Mix well then pour the wet ingredients into the dry ingredients and combine completely. Fold in raisins and nuts. Pour into 12 muffin tins.
- Bake 28-30 minutes or until a toothpick comes out clean. Move to cooling rack and let cool for 5 minutes before removing.
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