These muffins are the perfect early fall bake, for right in that shoulder-season sweet spot, where it’s still harvest time with zucchini coming out of our ears but pumpkin is just starting to make its debut. I love a recipe that lets me use both, and Pumpkin Zucchini Muffins with Chocolate Chips deliver two veggies in one soft, moist little muffin, plus a handful of chocolate chips for good measure.
They’re made with lots of nutrient-rich ingredients and are completely plant-based (both dairy-free and egg-free thanks to a flax egg). My kids have been asking for seconds and thirds with breakfast and snacks, which tells me all I need to know. Whether you’re easing into fall or just looking for a nourishing way to use up that garden zucchini, these are the muffins for the moment.
Ingredients for Pumpkin Zucchini Muffins (makes 36 muffins)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 2 Tbsp ground flax + 6 Tbsp water (flax eggs)
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup avocado oil
- 1 tsp pure vanilla extract
Fold In
- 1 cup shredded zucchini
- 1/2 cup chocolate chips (optional)
Topping
- Oats, for sprinkling (optional)
Instructions for Pumpkin Zucchini Muffins with Chocolate Chips
- Make the flax eggs by stirring together the ground flax and water. Let sit for about 5 minutes to thicken. Preheat oven to 375°F and grease a mini muffin tin.
- In a large bowl, whisk together the dry ingredients: both flours, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate bowl, combine the wet ingredients: flax eggs, pumpkin puree, maple syrup, avocado oil, and vanilla.
- Add the wet ingredients to the dry and mix until just combined. Fold in the shredded zucchini and chocolate chips.
- Scoop the batter evenly (I like this muffin scoop) among the muffin cups and sprinkle with oats, if desired.
- Bake for 13 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes, then remove to a cooling rack.
Pumpkin Zucchini Muffins with Chocolate Chips (Egg-Free, Dairy-Free)
Ingredients
Method
- Make the flax eggs by stirring together the ground flax and water. Let sit for about 5 minutes to thicken. Preheat oven to 375°F and grease a mini muffin tin.
- In a large bowl, whisk together the dry ingredients: both flours, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate bowl, combine the wet ingredients: flax eggs, pumpkin puree, maple syrup, avocado oil, and vanilla.
- Add the wet ingredients to the dry and mix until just combined. Fold in the shredded zucchini and chocolate chips.
- Divide the batter evenly among the muffin cups and sprinkle with oats, if desired.
- Bake for 13 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes, then remove to a cooling rack.
Notes
- You can replace the maple syrup with applesauce for a no-added-sugar version. They won’t be as sweet, but still tasty.
- A light squeeze of the shredded zucchini keeps the texture just right without any sogginess.
- These are a great one to make with kids. Little hands love helping fold in the zucchini and chocolate chips.
- Bake a double batch and stash some in the freezer. They disappear fast around here.
Storage Tips
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Microwave for 15–20 seconds or enjoy at room temperature.
Nutrition Info (per 2 muffins):
136 calories, 6 g fat (2 g saturated), 22 g carbs (2 g fiber, 7 g added sugar), 3 g protein
Why You’ll Love These Pumpkin Zucchini Muffins
- Two hidden veggies (pumpkin and zucchini) in one soft, moist muffin
- Completely plant-based, both dairy-free and egg-free
- Made with whole grains and warm fall spices
- Naturally sweetened with maple syrup
- Kid-approved (seconds and thirds around here!)
- Perfect for breakfast, snacks, or lunchboxes
- Freezer-friendly for easy batch prep
FAQs
Can I make these without added sugar?
Yes. Replace the maple syrup with applesauce for a no-added-sugar version. They won’t be quite as sweet, but still delicious.
Do I need to peel the zucchini?
No. Just shred it and it softens right into the batter, skin and all, adding a little extra fiber.
Should I squeeze the zucchini first?
A light squeeze to remove excess moisture helps keep the muffins from getting soggy, especially if your zucchini is very fresh and watery.
Can I make standard-sized muffins?
Yes. Bake in a standard muffin tin for approximately 18–22 minutes, or until a toothpick comes out clean.
Can I leave out the chocolate chips?
Absolutely. They’re optional. You could swap in raisins or chopped nuts, or leave them out entirely.
Do these freeze well?
Very well. Freeze in a sealed container or freezer bag and thaw as needed, which makes them perfect for meal prep.
More Healthy, Kid-Friendly Snacks You’ll Love
- Banana Strawberry Mini Pancake Donuts with Yogurt Frosting
- Carrot & Raisin Mini Muffins (High Fiber, Kid-Friendly)
- Cinnamon Sugar Applesauce Muffins
- 5-Ingredient Banana Bread Mini Muffins (Flourless & Gluten-Free)
- Strawberry Thumbprint Brownie Bites (High-Fiber + Kid-Friendly)
- Lemon Blueberry Cottage Cheese Muffins (High Protein)
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