These Healthy Gluten Free Pumpkin Zucchini Muffins are the perfect on-the-go breakfast or snack. They are healthy, loaded with organic pumpkin puree and grated zucchini, so moist and extremely yummy.
Author:Lindsay Cola (Tippens)
Total Time:40 minutes
Yield:12 muffins 1x
1 cup pumpkin puree
1 cup grated zucchini, squeezed of excess moisture (about 1 small zucchini squash) *see notes
1/2 cup maple syrup
1/3 cup melted coconut oil (you can also sub butter or apple sauce)
4 T milk (I used almond milk but regular milk works also)
1 1/2 tsp vanilla extract
1 1/2 cups gluten free all purpose flour (regular all purpose works also)
2 tsp pumpkin pie spice
2 tsp baking soda
1/2 tsp salt, or to taste
preheat oven to 350 degrees and line muffin pan with parchment or silicone liners.
In a large mixing bowl combine pumpkin puree, grated zucchini, maple syrup, coconut oil, eggs, milk, and vanilla.
Fold in flour, baking soda, pumpkin pie spice, and salt until well combined.
Scoop batter evenly into muffin cups. Bake at 350 degrees for 20-25 minutes, until a toothpick comes out clean when inserted into the center of the muffins.
*It is very important to squeeze your grated zucchini of all excess moisture! I typically grate the zucchini directly on top of a dish towel or paper towel then simply wrap the towel around the grated zucchini and squeeze into the sink.
*chocolate chips would be a delicious addition to these muffins! you can add to the batter or just sprinkle on top. Or do both! Enjoy! 🙂