Expand your veggie horizons and sneak them in at breakfast, snack time, or even in a sweet treat! These pumpkin zucchini muffins are made with creamy pumpkin purée and a host of sweet, comforting fall spices. Plus, you can toss a generous dose of grated zucchini into the batter! Zucchini is a surprisingly perfect healthy baking ingredient because it adds SO much moisture and some fun flecks or color, but you won’t even be able to taste it. But, zucchini is just ONE of the many wholesome ingredients in these pumpkin zucchini muffins—making them the perfect fuel-filled snack or healthy breakfast muffins for kids.
You can this recipe dairy free with the non-dairy yogurt of your choice, and just be sure to use certified gluten free oats for gluten free breakfast muffins! And, since these are pumpkin BLENDER muffins, all you have to do is toss all of your batter ingredients into the blender! Just wait until after blending to stir in your grated zucchini, along with walnuts, chocolate chips, or any other mix-ins you like. Fluffy, flavorful, and veggie-packed—even picky eaters will love these pumpkin zucchini muffins!
Pumpkin Zucchini Muffins
1.5 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 cup grated zucchini
1/2 cup Greek Yogurt
1/3 cup maple syrup
2 cups old-fashioned rolled oats
1 tsp pumpkin pie spice (or addt’l cinnamon)
1 cup pumpkin puree
1/4 tsp salt
1/2 tsp vanilla extract
Preheat oven to 400°F (200°C).
Add oats to a blender and blend into a flour.
Add remaining ingredients (except for zucchini and any additional mix-ins) and blend until smooth (1-2 minutes).
Fold in zucchini and any other mix-ins.
Transfer batter into mini muffin tins.
Bake in the oven until a toothpick comes out clean (about 15 minutes for large muffins, or 10-12 minutes for mini muffins).
Allow to cool slightly, serve, and enjoy!
Yields ~30-32 mini muffins.
*Nutrition calculated excluding optional toppings/mix-ins.
3g fiber | 11g sugars
Serving: 4 mini muffins