These pumpkin zucchini muffins are moist and full of flavor. They are healthy being made with greek yogurt and canned pumpkin. Let’s bridge the gap between summer and fall with these pumpkin zucchini muffins!
Happy August everyone! I seemed to have caught the baking bug this month and I’ve made probably 4 batches of these summery/fall muffins and some apple peanut butter bread that I’ve been testing. Phew, needless to say the kitchen has been a hot one these past couple weeks. I am finally happy to announce that these pumpkin zucchini muffins are exactly how I want them! Moist and full of flavor!
How To Make Pumpkin Zucchini Muffins
I didn’t want to make the recipes complicated or have special ingredients that requires a trip to whole foods so I used the kitchen pantry basics.
- Canned pumpkin puree: We all have this on our shelves, let’s not kid ourselves.
- White whole wheat flour: You can find it at most grocery stores. I like King Arthur brand! You can also sub whole wheat or white flour.
- Zucchini: So abundant this time of year! Shred it using a food processor or cheese grater.
What I like most about these pumpkin zucchini muffins is that they are so versatile!
- Add in walnuts for a good crunch and dose of healthy fats
- Chocolate chips because well, who doesn’t love chocolate chips in muffins
- Make it egg-free by replacing the eggs with 2 flax eggs ( 2 tbsp flaxseed meal and 6 tbsp water!) It makes them extra moist and dense!
These easy pumpkin muffins keep in the refrigerator for up to 10 days. Since they are so moist, I would advise you not to leave them out on the kitchen counter for more than 3-4 days.
Enjoy them with your coffee in the morning or as a snack after school!Print
The ultimate hybrid of Summer to Fall baked goods, pumpkin zucchini muffins! These muffins are so easy to make and are healthy with greek yogurt and canned pumpkin.
- 3/4 cup canned pumpkin
- 2 large eggs, whisked
- 1/2 cup + 1 tbsp pure maple syrup
- 1/4 cup plain greek yogurt
- 1 tsp vanilla extract
- 1 Tbsp coconut oil
- 1 cup grated zucchini, squeezed to remove moisture
- 1.5 cup white whole wheat flour
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
Additional add-in’s: Chocolate chips, walnuts, dried cherries, pumpkin seeds, pecans or raisins.
- Preheat oven to 375F and prepare a muffin tray with liners or cooking spray.
- Combine all dry ingredients in a large bowl, mix to combine.
- In a smaller bowl, add all wet ingredients with the exception of the zucchini and mix to combine.
- Add the wet ingredients to the dry ingredients and mix until uniform texture. Add in zucchini and additional add-in’s if you choose.
- Pour muffin mixture into the muffin tray until each hole is about 3/4 full or until the batter is gone.
- Bake for 18-20 minutes or until toothpick runs clean.
White flour or whole wheat can be subbed for the white whole wheat flour.
Vegan? Use dairy free yogurt and flax eggs. Sub chocolate chips for cacao nibs or dairy free chocolate chips.
These muffins are not as sweet with no additional add-in’s. For people that want them more sweet, I would suggest using dried cherries, chocolate chips or an additional sprinkling of sugar on top of the muffin just before baking it.
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