Light and fluffy oil-free zucchini pumpkin muffins made with zucchini, pumpkin, and maple syrup. These healthy gluten-free muffins are jam-packed with vegetables and a great way to get veggies in the morning!
Let's just make note that these healthy zucchini pumpkin muffins need to be on repeat every week! I don't know about you but I struggle getting my kids to eat vegetables and these muffins provide delicious flavor, moist texture, loads of nutritional value, and kids love them! If your kids don't want the visual of seeing zucchini in muffins and baked goods, I share how to sneak them without anyone knowing! Be sure to check out these other veggie-filled muffins: Banana Zucchini Muffins, Healthy Carrot Avocado Banana Oat Muffins, Apple Muffins Blended With Zucchini, and Chocolate Chip Spinach Muffins!
Why this recipe works
- These muffins are oil-free! - I supplemented the oil (which adds moistness) for canned pumpkin puree and natural oils that occur in almond meal flour. The result is exquisite and incredibly moist zucchini pumpkin muffins!
- Gluten-free, dairy-free and free of processed sugar! - Everything in these muffins are natural and free of processed ingredients.
- Starts the day with with a well balanced meal! - These muffins are made with wholesome gluten-free flour, plant-based protein, and zucchini and pumpkin which adds fiber, iron, and Vitamins A & C. The combination of healthy carbs, protein, and vegetables makes this a well-balanced meal in every gluten-free muffin, just like these Healthy Zucchini Cookies!
What goes into this recipe
- Gluten-free flours - a blend of gluten-free flour mix and almond meal flour.
- Leavening, flavor and binding agents - baking powder, baking soda, salt, cinnamon, nutmeg, cloves, vanilla, and eggs.
- Sweetener - honey or maple syrup
- Vegetables - zucchini and pumpkin
- Texture and crunch - walnuts and raisins (optional - or use chocolate chips - the kids love that!)
How to make this recipe
STEP 1: To make gluten-free zucchini pumpkin muffins, start by preparing the zucchini by shredding it then measure it into 2 cups. After it is measured squeezing out all of the water and patting it dry with a paper towel or dish towel. It will be less than 2 cups of zucchini after the water is removed.
STEP 2: In a mixing bowl combine the flours, baking powder, baking soda, salt, and cinnamon. In a separate mixing bowl add the wet ingredients: maple syrup or honey, pumpkin puree, egg, vanilla extract, and prepared zucchini. Mix well then pour the wet ingredients into the dry ingredients and combine completely. Fold in raisins and nuts and pour into 12 lined and prepared muffin tins.
STEP 3: Bake the zucchini pumpkin muffins for 28-30 minutes or until a toothpick comes out clean. Move to cooling rack and let cool for 5 minutes before removing.
Tips baking with zucchini
If you want to hide the look of zucchini in the muffins, they can be blended in a food processor. Follow step 1 above and remove all the liquid by shredding then squeezing the zucchini to remove water, then patting it with a light towel or paper towel. Then add it to a food processor with the egg to blend smooth. After that add it with the rest of the liquid ingredients and fold in nuts, walnuts or chocolate chips.
Storing and freezing zucchini muffins
These zucchini and pumpkin muffins store well in both the refrigerator and freezer. They can be left on the counter in an airtight container but they will only last about 3 days before mold sets in. Store in an airtight container in the refrigerator for 5-7 days. To freeze muffins, individually wrap each one in plastic then add it to a zip-sealed freezer bag with all the air removed. These will store in the freezer for up to 3 months.
Recipe FAQs
Yes, by preparing a 9-inch x 5-inch bread loaf pan and spraying it with cooking spray. Pour the batter in and bake at 350 degrees F for 45-55 minutes or until breads test done.
Make sure to cool muffins to room temperature then wrap them individually in plastic then in a zip-bag. They can also be placed in a container with a lid and stored in the refrigerator which helps them stay moist.
Insert a toothpick in the center of the muffins, and it should come out clean without any batter. The tops of the muffins will also be lifted and slightly browned. If the batter is not done after 28 minutes, leave it bake for an additional 2-5 minutes.
More healthy gluten-free muffin recipes
I hope you enjoy baked zucchini slices! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Zucchini Pumpkin Muffins {Gluten-Free}
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Ingredients
- 1 cup gluten-free flour mix
- ½ cup almond meal flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 cup honey or maple syrup
- ½ cup pumpkin canned
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups shredded unpeeled zucchini measured, then water squeezed out and patted dry with a towel
- 1 cup chopped walnuts
- ½ cup dried raisins or chocolate chips (optional)
Instructions
- Preheat the oven to 350 degrees F. Coat a muffin pan with cooing spray or add liners then spray.
- Prepare the zucchini by shredding it then squeezing out all of the water and patting it dry with a paper towel or dish towel.
- In a mixing bowl combine flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate mixing bowl add the wet ingredients: maple syrup or honey, pumpkin puree, egg, vanilla extract, and prepared zucchini. Mix well then pour the wet ingredients into the dry ingredients and combine completely. Fold in raisins (or chocolate chips) and nuts. Pour into 12 muffin tins.
- Bake 26-30 minutes or until a toothpick comes out clean. Move to cooling rack and let cool for 5 minutes before removing.
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