Best 2 Healthy Pumpkin Zucchini Muffins Recipes

Indulge in a delightful culinary journey with our collection of healthy pumpkin zucchini muffins, catering to various dietary preferences and taste sensations. From classic muffin recipes bursting with pumpkin and zucchini flavors to gluten-free and vegan variations that cater to specific dietary needs, this article offers a diverse selection of muffin recipes that promise a wholesome and satisfying treat. Each recipe is carefully crafted with a combination of pumpkin puree, freshly grated zucchini, and an array of wholesome ingredients, ensuring a symphony of flavors and textures that will tantalize your taste buds. Whether you're seeking a nutritious breakfast option, a guilt-free snack, or a sweet treat to share with loved ones, these healthy pumpkin zucchini muffins are sure to satisfy your cravings while nourishing your body.

Let's cook with our recipes!

PUMPKIN SPICE ZUCCHINI MUFFINS

Pumpkin Spice Zucchini Muffins image

Perfect flavors for fall! Quick and healthy muffin recipe!

Provided by Stefani Danielle

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 33m

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups whole wheat flour
½ cup packed brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
½ cup coconut oil
2 eggs
½ teaspoon vanilla extract
¾ cup pumpkin puree
½ cup shredded zucchini

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
Scoop batter into the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 21.7 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 8.2 g, Sodium 264.6 mg, Sugar 9.7 g

PUMPKIN ZUCCHINI MUFFINS

Pumpkin Zucchini Muffins image

The most amazingly tasty, super moist Pumpkin Zucchini Muffins are loaded with great flavor from pumpkin puree, freshly grated zucchini, and pumpkin spice! These delicious breakfast muffins are quick and super easy to make, plus a fantastic start to any day!

Provided by Angela

Categories Bread Recipes Breakfast Muffin Recipes

Time 35m

Number Of Ingredients 11

Ingredients

1 1/2 cup all-purpose flour
1 cup sugar
2 tsp pumpkin pie spice ((see recipe))
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs ((beaten, room temperature))
1 cup pumpkin puree
1/2 cup butter ((melted and cooled))
1 tsp vanilla extract
1/2 cup zucchini ((grated))

Steps:

Preheat your oven to 350 degrees F (175 degrees C) and prepare a muffin tin by lining with paper muffin liners or lightly coating with non-stick cooking spray.
Add the dry ingredients (flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice) in a medium-size mixing bowl.
Whisk the dry ingredients together.
Make a well in the center of the dry ingredients to add the wet ingredients.
Add the wet ingredients (eggs, pumpkin puree, melted butter, and vanilla extract) into the well of dry ingredients.
Combine the dry and wet ingredients until the flour is fully incorporated and you have a smooth batter.
Add the freshly grated zucchini to the combined muffin batter.
Stir in the grated zucchini until evenly distributed throughout the muffin batter.
Portion out the muffin batter into prepared muffin tin. Fill about 12 muffin liners until nearly full.
Bake in a preheated oven at 350 degrees F (175 degrees C) for 20-22 minutes, or until the muffins are lightly golden on the top, firm to the touch, and an inserted toothpick comes out clean.
Remove from the oven when done and allow to cool for 10 minutes in the pan on a wire cooling rack before removing to the cooling rack to cool completely.

Nutrition Facts : Calories 209 kcal, Carbohydrate 31 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 114 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

Tips:

For the best results, use fresh zucchini and pumpkin. If using canned pumpkin, make sure to drain it well before using.
Feel free to customize the muffins to your liking. For example, you can add chocolate chips, nuts, or dried fruit.
These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These healthy pumpkin zucchini muffins are a delicious and nutritious way to start your day. They're packed with fiber, vitamins, and minerals, and they're also low in calories and fat. Plus, they're easy to make and can be customized to your liking. So next time you're looking for a healthy breakfast or snack, give these muffins a try!