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Kids can get in on the pumpkin craze with these yummy pumpkin zucchini muffins. As a mom, you can feel good about giving them a muffin for breakfast when it’s loaded with hidden veggies. Use canned pumpkin puree to make them easy and quick to make. These make a great baby led weaning recipe or just for sneaking some veggies into your picky toddler.

pumpkin zucchini muffin recipe

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I love to make these using a mini muffin pan. My toddler can choose whether to eat one or three without a lot of waste! They’re also great for sharing at playgroup or other events. For the zucchini, you can use a hand grater, or save yourself some time and use a food processor to quickly chop it up for you. As busy moms, time is always a precious commodity! Older toddlers or preschoolers can even help mix up the batter themselves.

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Print Recipe
Healthy Pumpkin Zucchini Muffins Yum
These delicious pumpkin zucchini muffins are a healthy way to make a trendy fall pumpkin recipe for your kids without the mom guilt! These also make a great baby led weaning recipes. Don't feel bad if you steal a few for yourself as well.
pumpkin zucchini muffins
Prep Time 20 minutes
Cook Time 20 minutes
Servings
24 mini muffins
Ingredients
  • 1 cup whole wheat flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons butter melted
  • 1/2 cup brown sugar
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • 1/2 cup pumpkin puree
  • 1/2 cup mini chocolate chips optional
Prep Time 20 minutes
Cook Time 20 minutes
Servings
24 mini muffins
Ingredients
  • 1 cup whole wheat flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons butter melted
  • 1/2 cup brown sugar
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • 1/2 cup pumpkin puree
  • 1/2 cup mini chocolate chips optional
pumpkin zucchini muffins
Instructions
  1. Preheat oven to 350 degrees and prepare a mini muffin pan by coating with nonstick cooking spray
  2. Combine the flour, cinnamon, pumpkin pie spice, salt, and baking soda in a mixing bowl and whisk until combined. Set aside.
  3. In a large bowl, mix the butter, brown sugar, egg, and vanilla extract with a whisk or hand mixer.
  4. Add the dry ingredients to the wet ingredients and mix with a spoon until just combined.
  5. Fold in the grated zucchini, pumpkin puree, and optional chocolate chips until evenly distributed throughout the batter.
  6. Fill each muffin cup ¾ of the way full.
  7. Bake for 15 to 20 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
  8. Enjoy your muffins!
    healthy pumpkin zucchini muffins
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