Posted Oct 07, 2018, Updated May 21, 2024 Summer and fall produce collide to make these delicious Paleo Pumpkin Zucchini Muffins! Loaded with veggies, these muffins are gluten-free, grain-free, dairy-free and paleo. So they are a delicious breakfast everyone can enjoy. They are moist with cozy fall spices and a perfect crumb, and so easy to make!
Paleo Pumpkin Zucchini Muffins: Ingredients & Substitutions
I really do not recommend making any substitutions in this recipe! Especially do not tamper with the kind and amount of flour. Paleo baking is a fine art, and I changing the flours in any way may result in a not-so-great muffin!
Pumpkin puree. Homemade pumpkin puree or canned can be used in this recipe. Apple cider vinegar. white vinegar is a good substitute. Coconut sugar. Any granulated sugar works well in this recipe. Just be sure to choose a variety that complies with your dietary needs. Coconut oil. Butter or ghee are tasty substitutes for coconut oil. Chocolate chips. These can be left out entirely. Also feel free to substitute your favorite chip variety, cinnamon, white chocolate, butterscotch, caramel, peanut butter, the sky’s the limit! For a paleo variety try these Enjoy Life Foods morsels. Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
How to Make Pumpkin Zucchini Muffins
These pumpkin zucchini muffins are a breeze to make! So let’s walk through the process together Start by adding the pumpkin and the zucchini and blending until smooth (preferably in a high-powered blender like a Vitamix). This will ensure the zucchini is completely blended (see the photo on the right below, it’s undetectable. Next, add the dry ingredients and blend until combined! As you can see in the middle photo, the batter gets pretty thick (which is how it should be). So you may need to scrape the sides and keep blending until the mixture is well mixed. Chocolate chips are optional (I guess)! But if you would like to add them be sure to stir them into the batter by hand (do not blend).
Bake
I recommend using a nonstick muffin tin to bake these Pumpkin Zucchini Muffins. Such a pan crisps the outsides beautifully. Please do not use muffin liners because they are difficult to remove from the baked muffins. Grease the muffin pan well using your favorite method. Use a ¼ cup measuring cup to fill the wells of a standard muffin tin with the pumpkin zucchini muffin batter. The wells should be filled about ¾ full to prevent the muffins from overflowing. Once you have finished filling the muffin tin, bake the Pumpkin Zucchini Muffins in the preheated oven. The muffins are done when the tops have set and spring back when touched.
Cool
Let the muffins cool in the pan for about 5 to 10 minutes before removing them and transferring them to a wire rack to cool the rest of the way. Use a spoon or knife to release the edges of the pumpkin zucchini muffins from the pan before removing them completely. This will ensure they hold their shape well!
Serve
Serve slightly warm with a spread of almond butter, honey butter, apple butter, or pumpkin butter. Or, alongside your favorite breakfast recipes.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 1 week. These healthy Pumpkin Zucchini Muffins also freeze well. Make sure they are cooled completely, then put them in a ziplock bag or freezer-friendly container and store them in the freezer for up to 2 months. To eat, simply reheat in the microwave for about 30-60 seconds (depending on the number of muffins), or warm in the oven! If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
