These soft and fluffy pumpkin zucchini muffins are naturally sweetened with banana and made with oat flour, almond flour, pumpkin, and finely shredded zucchini. They’re an easy no-added-sugar breakfast or snack for babies, toddlers, and the rest of the family.
I love a good mini muffin because it’s the perfect size for little hands, easy to pack in a lunchbox (nut-free option in substitutions section), and freezer-friendly for busy mornings. These pumpkin zucchini mini muffins also give you all those cozy fall flavors while helping you use up any extra zucchini sitting in your fridge.
Why You’ll Love These Pumpkin Zucchini Muffins
- Soft and fluffy enough for babies and toddlers
- Naturally sweetened with ripe banana
- No maple syrup, honey, or added sugar required
- Made with both pumpkin and zucchini
- Uses oat flour and almond flour
- Naturally dairy-free
- Easy to make as mini or standard-size muffins
- Freezer-friendly for meal prep
- Great for breakfast, snacks, or lunchboxes
If you love pumpkin and want more, then be sure to check out my pumpkin chickpea muffins, pumpkin oatmeal bars, and my pumpkin cookies (high fiber toddler snack)!
Jump to:
- Why You’ll Love These Pumpkin Zucchini Muffins
- Ingredients You Need
- How to Make These Easy Pumpkin Zucchini Muffins
- Tips for the Best Pumpkin Zucchini Muffins
- Substitutions
- Variations
- Equipment
- Storing Your Pumpkin Zucchini Muffins
- How to Serve Pumpkin Zucchini Muffins
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- No-Added-Sugar Pumpkin Zucchini Mini Muffins
Ingredients You Need
Here's what you'll need to make these easy pumpkin zucchini muffins:
- Oat flour - gives the muffins structure while adding a mild flavor that pairs well with pumpkin. You can purchase oat flour or blend rolled oats in a high-powered blender until finely ground. Use certified gluten-free oat flour if needed.
- Almond flour - finely ground almond flour helps keep these muffins soft and tender while adding satisfying fats and some protein. Be sure to use finely ground almond flour, not coarse almond meal. Because these muffins contain almonds, they may not be suitable for a nut-free school or daycare but you can totally sub out all oat flour (use 1 ½ cups oat flour).
- Pumpkin purée - pumpkin gives these muffins their cozy fall flavor, color, and moisture. Make sure you use plain pumpkin purée rather than pumpkin pie filling, which contains added sugar and spices. I tested these with ½ cup pumpkin. More pumpkin may make the oat-and-almond-flour muffins overly moist or gummy.
- Banana - a very ripe banana provides natural sweetness without needing maple syrup or another added sweetener. Choose a banana with plenty of brown spots for the sweetest flavor!
- Zucchini - finely shredded zucchini adds moisture without giving the muffins an overwhelming zucchini flavor. Measure the zucchini before squeezing it, and then remove as much excess liquid as possible.
- Eggs - two eggs help bind the oat and almond flours together while giving the muffins structure and lift.
- Pumpkin pie spice - pumpkin pie spice gives you that classic fall flavor without measuring several individual spices. You can also make your own blend using cinnamon, ginger, nutmeg, and cloves.
- Baking powder, baking soda, pinch of salt - Help the muffins rise and create a light, fluffy texture while balancing the flavors.
- Chia seeds (optional) - a tablespoon of chia seeds helps absorb extra moisture while adding fiber and plant-based omega-3 fats.
See recipe card for quantities.
How to Make These Easy Pumpkin Zucchini Muffins
- Step 1: Whisk together the oat flour, almond flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Step 2: Add the wet ingredients in, and finely shred the zucchini using the small holes on a box grater. Measure one cup and then wrap it in a clean kitchen towel or several paper towels. Squeeze it well to remove the excess liquid.
- Step 3: Gently fold the zucchini in, mixing everything until well combined. Let the batter rest for about five minutes. This gives the oat flour and chia seeds time to absorb some of the moisture. Divide the batter among the mini muffin cups.
- Step 4: Bake at 350°F for 12-15 minutes (for mini) or until toothpick comes out clean or with a few crumbs. Let them cool slightly in the pan before removing.
Tips for the Best Pumpkin Zucchini Muffins
Squeeze the zucchini well - zucchini contains a lot of water, if you skip this step the centers may stay wet or gummy
Use a very ripe banana - the riper the banana, the sweeter the muffins will taste because there is no added sugar, a yellow banana without brown spots won’t provide as much sweetness!
Don’t add extra pumpkin - it can be tempting to use the whole can, but too much pumpkin will weigh down the batter, stick with the tested ½ cup
Avoid overmixing - fold the wet and dry ingredients together just until no dry streaks remain, overmixing can make the muffins heavier
Let the batter rest - a five-minute rest allows the oat flour and chia seeds (if using) to begin absorbing the moisture before baking
Let the muffins cool - almond-flour muffins are tender while warm, let them cool in the pan for five minutes before moving them to a cooling rack
Substitutions
These pumpkin zucchini muffins are already gluten-free and dairy-free if using gluten-free oat flour! Here are some other subs you can use:
- Avocado oil: Substitute melted butter or melted coconut oil.
- Oat flour: Use certified gluten-free oat flour if needed. You can also make your own by blending rolled oats into a fine flour.
- Almond flour: I don’t recommend substituting coconut flour because it absorbs significantly more moisture. A different flour would require retesting the recipe. Or substitute with more oat flour, use 1 ½ cups for it!
- Banana: Substitute an equal amount of unsweetened applesauce, but the muffins will be less sweet and may have a slightly wetter texture.
- Chia seeds: Use whole or ground chia seeds, or omit them as long as you squeeze the zucchini well.
- Pumpkin pie spice: Replace with 1 teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg.
- Optional mix-ins: Add mini chocolate chips, raisins, chopped nuts, or hemp hearts.
Variations
Feel free to change up these pumpkin zucchini muffins with different mix-ins! Some fun ones we love include:
- Mini chocolate chips
- Finely chopped walnuts or pecans
- Raisins
- Hemp hearts
- A small sprinkle of oats on top
- A thin layer of cream cheese or nut butter when serving
Equipment
To make these pumpkin zucchini muffins, you’ll need a mini muffin pan, mixing bowls, a whisk, a rubber spatula, a box grater, and measuring cups and spoons. You’ll also need a clean kitchen towel or paper towels to squeeze the excess moisture from the shredded zucchini. A small cookie scoop makes portioning the batter easier, but it’s optional.
Storing Your Pumpkin Zucchini Muffins
Allow the muffins to cool completely before storing. Store in an airtight container at room temperature for up to one day. Refrigerate for up to five days and let them come to room temperature or warm briefly before serving for the softest texture.
For longer storage, freeze in a freezer-safe container or bag for up to three months. Thaw overnight in the refrigerator or microwave in short intervals until warmed through.
How to Serve Pumpkin Zucchini Muffins
Turn these mini muffins into a more filling toddler breakfast or snack by pairing them with a source of protein or fat.
Try serving them with:
- Greek yogurt and berries
- Scrambled eggs or boiled eggs and fruit
- Cottage cheese and sliced peaches
- Nut or seed butter
- A cheese stick and mandarin oranges
- Plain yogurt for dipping
- Milk and a side of fruit
Tiff's Dietitian Tip
Pair these pumpkin zucchini muffins with a source of protein or fat, such as Greek yogurt, cottage cheese, eggs, or nut butter, to make them a more balanced and satisfying breakfast or snack. The muffins provide carbohydrates, fiber, and nourishing fats, while the protein pairing helps keep little bellies satisfied between meals!
FAQ
Yes. Divide the batter among approximately 12 standard muffin cups and bake at 350°F for approximately 20-25 minutes. Begin checking around 20 minutes.
I developed this recipe using equal amounts of oat flour and almond flour, so replacing the almond flour will change the texture and moisture balance. An all-oat-flour version may be drier and less tender, but you can totally do it! I'd use 1 ½ cups of oat flour in place of the oat + almond flour combo.
Banana provides both moisture and most of the natural sweetness. Unsweetened applesauce may work, but the muffins will taste less sweet and may have a slightly wetter texture. For the most reliable results, use banana.
The most common causes are not squeezing enough water from the zucchini, using too much pumpkin, underbaking, or removing the muffins from the pan before they have had time to set.
The zucchini flavor is very mild. Pumpkin, banana, vanilla, and pumpkin pie spice provide most of the flavor. I don’t recommend describing the zucchini as “hidden” to kids, though you can let them see and help grate it as another low-pressure exposure!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these easy pumpkin zucchini muffins:
No-Added-Sugar Pumpkin Zucchini Mini Muffins
Equipment
- grater (for zucchini)
Ingredients
- 1 cup oat flour
- 1 cup finely ground almond flour or use ½ cup oat flour for nut-free
- 1 tablespoon chia seeds whole or ground
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice can use cinnamon if desired
- ¼ teaspoon salt optional
- ½ cup pumpkin purée
- ½ cup mashed very ripe banana about 1 medium banana
- 2 large eggs
- ¼ cup avocado oil or melted butter
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 cup finely shredded zucchini measured before squeezing and then squeezed well
Instructions
- Preheat the oven to 350°F. Grease a mini muffin pan well or use silicone mini muffin liners.
- In a medium bowl, whisk together the oat flour, almond flour, chia seeds, baking powder, baking soda, pumpkin pie spice, and salt. Add the wet ingredients into the bowl, mixing well.
- Fold the squeezed zucchini into the wet mixture. Let the batter rest for five minutes to give the oat flour and chia seeds time to absorb some of the moisture.
- Divide the batter among the mini muffin cups, filling each one nearly full.
- Bake for 12-15 minutes. Begin checking at 11 minutes. The muffins are done when the tops spring back and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for five minutes before transferring to a cooling rack.
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