Healthy Pumpkin Zucchini Muffins

These Healthy Pumpkin Zucchini Muffins are a nutritious fall snack, made with whole grains and naturally sweetened. Some optional mini chocolate chips make them extra yummy!

We’ve been making these pumpkin zucchini muffins on repeat. My 3 year old shouted “Hurray!” when I said we would be eating pumpkin zucchini muffins for snack last week. Will he eat zucchini any other time? No. But in this muffin, he is a fan. It might be the chocolate chips?

You all know the drill by now – we are a muffin family – I have quite a few healthy muffin recipes on this site, the most popular being these Peanut Butter Banana Muffins followed closely by these Pumpkin Banana Muffins. A few years ago, someone asked me to develop a Pumpkin Zucchini muffin and it took awhile but I finally did it!

How to make muffins that are fluffy, not tough and dense

There is a secret to making muffins that are fluffy instead of dense and tough – it’s called the muffin method and it’s important! The muffin method is just mixing the dry ingredients, mixing the wet ingredients in a separate bowl, and then pouring the wet ingredients into the dry ingredients. Stir the wet and dry ingredients until just mixed. It is very important not to over mix here. Overmixing produces more gluten, which is what gives you tough and dry muffins.

Ingredients for Healthy Pumpkin Zucchini Muffins

• Pumpkin Puree – I use canned pumpkin puree. Be sure you are using pure pumpkin and not pumpkin pie filling.
• Grated Zucchini – I don’t peel my zucchini because I like the flecks of green, but you can peel it if you want. Measure the zucchini after grating and then squeeze out the moisture before adding to the batter.
• Plain Greek Yogurt – Adds moisture and helps make the muffins fluffy.
• Melted Butter – just a quarter cup. I prefer using butter to oil as it gives a richer flavor. You can use vegan butter if you prefer.
• Pure Maple Syrup – adds a touch of natural sweetness
• Milk and eggs – adds moisture and structure.
• Whole Wheat Pastry Flour – I use this or white wheat flour interchangeably for a lighter texture to the muffins with all the benefits of whole grains that you get from whole wheat flour. Note: King Arthur is now calling their white wheat flour “golden wheat flour” but it is the same product.
• Baking powder and baking soda – no, they are not the same thing and yes, you need both! These are what makes the muffins rise up and get nice and fluffy.
• Spices and flavors – Cinnamon, pumpkin pie spice and vanilla extract. See my recipe for homemade pumpkin pie spice HERE.
• Salt – don’t skip it! Without salt, these muffins will be bland.
• Mini chocolate chips – optional, I GUESS??? Regular sized chocolate chips will work here as well.

Tips for making the best Pumpkin Zucchini Muffins

• The most important tip that I can never say enough is DON’T OVERMIX YOUR BATTER. This is why we first mix the dry ingredients really well, then mix the wet ingredients really well, then add them together and carefully mix until just combined and you don’t see any dry spots of flour anymore.
• Start with a hotter temperature, then reduce after 5 minutes – we start at 425 degrees F and then after baking for just five minutes, then keeping the muffins in the oven, reduce the heat to 350 F. The initial blast of heat activates the baking powder and will help the muffins rise higher.
• Measure your zucchini before squeezing out the moisture. After you measure out one cup, use a clean towel (or paper towels) to squeeze out as much excess moisture from the zucchini as possible. This will help keep your muffins from getting gummy.
• Don’t use paper liners – only use parchment liners, or spray the muffin tins liberally with cooking spray and use no liners. I swear by THESE parchment paper liners.

How to freeze muffins

These muffins freeze beautifully. Allow the muffins to cool completely on a rack before freezing. Then they can be individually wrapped in plastic wrap if you like and stored in a freezer bag. They will keep for up to one month.

Helpful equipment for making pumpkin zucchini muffins

• A Box Grater – this is the best way to grate the zucchini
• Muffin Tin – this is my favorite.
• Parchment Paper Liners – I swear by these
• An ice cream scoop – for easily portioning out the batter.
• Whole wheat pastry flour or White Wheat Flour.

More Healthy Muffin Recipes

• Healthy Peanut Butter Banana Muffins
• Healthy Pumpkin Banana Muffins
• Healthy Carrot Banana Muffins
• Healthy Zucchini Banana Muffins
• Healthy Apple Muffins