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Pumpkin Zucchini Muffins with Chocolate Chips (Egg-Free, Dairy-Free)

These Pumpkin Zucchini Chocolate Chip Mini Muffins are soft, moist, and completely plant-based. Two hidden veggies and warm fall spice make them a kid-approved snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 36 mini muffins
Course: Breakfast, Snack
Ingredients Method Notes

Ingredients
  

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)

Method
 

  1. 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.
  2. In a large bowl, whisk together the dry ingredients: both flours, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the wet ingredients: flax eggs, pumpkin puree, maple syrup, avocado oil, and vanilla.
  4. Add the wet ingredients to the dry and mix until just combined. Fold in the shredded zucchini and chocolate chips.
  5. Divide the batter evenly among the muffin cups and sprinkle with oats, if desired.
  6. Bake for 13 minutes, or until a toothpick inserted in the center comes out clean.
  7. 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.