Pumpkin zucchini oat muffins are the perfect way to ease into pumpkin season, even if it feels a little early before September officially hits! The pumpkin brings cozy fall flavor, zucchini keeps them extra moist, and oats make them hearty enough for a snack or quick breakfast. They’re naturally sweetened, veggie-packed, and soft enough for toddlers, but still delicious for the whole family. Plus, they're great for my nursing mamas out there who are trying to get oats in any way you can!
Why You’ll Love These Pumpkin Zucchini Oat Muffins
- cozy fall flavor – pumpkin and warm spices make these feel like a hug in muffin form
- veggie-packed – zucchini blends right in for moisture and fiber (and picky eaters won’t even notice)
- wholesome oats – hearty enough to keep little bellies full, with whole grain goodness
- naturally sweetened – no refined sugar, just gentle sweetness from pumpkin and maple (or dates)
- kid texture approved – soft, moist, and easy to hold for toddlers and little hands
- meal prep win – freezer friendly, lunchbox ready, and perfect to pull out for a quick snack or breakfast
Your toddler will also love my protein-packed carrot oat muffins and ABC oatmeal muffins, that both have cozy flavors that are also perfect for fall season!
Jump to:
- Why You’ll Love These Pumpkin Zucchini Oat Muffins
- Ingredients
- How To Make Your Pumpkin Zucchini Oat Muffins
- Hint
- Substitutions
- Variations
- How To Serve These Pumpkin Oat Muffins To Toddlers
- Equipment
- Storing Your Pumpkin Zucchini Oat Muffins
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Pumpkin Zucchini Oat Muffins (the best fall toddler breakfast)
Ingredients
I love baking with pumpkin in the fall because it instantly brings that cozy, spiced flavor while adding both moisture and vitamin A. Pairing it with zucchini sneaks in extra fiber and keeps the muffins soft without being heavy. Oats make them hearty and filling, perfect for little tummies! While maple syrup or banana adds just the right touch of natural sweetness. with optional flax, chia, or even a few chocolate chips, you end up with a nourishing breakfast or snack that still feels like a treat.
- pumpkin purée – adds cozy fall flavor, natural sweetness, moisture, and vitamin A
- zucchini – sneaks in extra fiber, keeps muffins soft, and blends right in without being noticeable
- eggs (or flax eggs) – help bind the muffins together and add a boost of protein (flax adds fiber and healthy fats)
- maple syrup or ripe banana – natural sweeteners that keep these muffins on the low-no added sugar side
- vanilla extract – enhances flavor and warmth
- pumpkin pie spice (or cinnamon + nutmeg) – adds that classic fall spice that makes these muffins so cozy
- baking powder – give the muffins a nice rise and fluffy texture
- salt – balances flavor and brings everything together
- rolled oats – hearty, wholesome, and full of fiber to keep bellies satisfied
- milk of choice – keeps the batter moist and smooth (works with dairy or non-dairy)
- ground flaxseed or chia seeds (optional) – add fiber, healthy fats, and extra nutrition
- mini chocolate chips or chopped walnuts (optional) – a fun add-in for extra flavor or crunch
See recipe card for quantities.
How To Make Your Pumpkin Zucchini Oat Muffins
- Step 1: Preheat oven to 350°F and line or grease muffin tin.
- Step 2: In a large mixing bowl, add all the ingredients together and mix until well-combined. Stir in any mix-ins you're adding here!
- Step 3: Divide into muffin cups, filling mostly full.
- Step 4: Baked for 20-25 minutes until set. Let cool for 5-10 minutes before removing.
Hint
Be sure to squeeze the shredded zucchini really well in a clean towel before adding it to the batter. Too much liquid will make the muffins dense and gummy instead of soft and fluffy!
Substitutions
These pumpkin zucchini oat muffins are already gluten-free and can easily be made dairy and egg-free if needed!
- eggs → swap with flax eggs for an egg-free/vegan option
- maple syrup → use mashed ripe banana or applesauce for no added sugar
- milk → any dairy or non-dairy milk works here
- pumpkin pie spice → use just cinnamon if that’s what you have
- add-ins → mini chocolate chips, raisins, or chopped nuts all work!
Try these oatmeal zucchini muffins if you don't have pumpkin on hand.
Variations
Change these pumpkin zucchini oat muffins up by swapping out the mix-ins or changing up the shape!
- mini muffins → bake 12–15 minutes instead of 20–25 for the perfect toddler size
- turn into oatmeal bars → spread batter in an 8x8 pan and bake 28–32 minutes, then slice into squares once cooled
- fall dessert twist → top with a light cream cheese glaze or yogurt drizzle or "icing"
How To Serve These Pumpkin Oat Muffins To Toddlers
- serve warm at breakfast with yogurt and fruit on the side
- pack in a lunchbox with cheese cubes and cucumber sticks
- offer as an afternoon snack with apple slices and nut/seed butter
- pair with scrambled eggs or soup for a cozy dinner side
- make mini muffins for easy grab-and-go toddler portions
Equipment
You'll need a mixing bowl, measuring utensils, and a muffin pan to make these pumpkin oat muffins!
Storing Your Pumpkin Zucchini Oat Muffins
Store muffins in an airtight container at room temp for 2 days or in the fridge up to 5 days. For longer storage, freeze cooled muffins up to 3 months. Reheat in the microwave for 20–30 seconds or in a 300°F oven for 8–10 minutes.
Tiff's Dietitian Tip
Pumpkin brings vitamin A, zucchini adds fiber, and oats provide whole-grain iron and B vitamins. Be sure to pair these muffins with a vitamin C food like berries or orange slices to help boost iron absorption for toddlers and babies!
PS - if you have a picky eater who likes a smoother texture, feel free to blend these ingredients up to remove the clumps!
FAQ
Yes! The texture will be softer.
Totally! This is just an extra nutrient boost.
Yes, these pumpkin zucchini oat muffins are totally baby-friendly too! Be sure to omit any added sugar (like maple syrup or chocolate chips) and either serve whole or in bite-size pieces.
Absolutely, freeze cooled muffins up to 3 months.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these pumpkin zucchini oat muffins:
Pumpkin Zucchini Oat Muffins (the best fall toddler breakfast)
Equipment
Ingredients
- 1 cup pumpkin purée about ½ of a 15-oz can
- 1 cup finely grated zucchini squeezed in a clean towel to remove excess liquid
- 2 large eggs or 2 flax eggs for egg-free
- ¼ cup maple syrup or 1 mashed ripe banana or applesauce optional for sweetness
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice or cinnamon (measure with your heart)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups rolled oats
- ½ cup milk of choice dairy or unsweetened non-dairy
- ¼ cup ground flaxseed or Tiny Sprouts Brain Booster optional, for fiber/healthy fats
- ¼ cup mini chocolate chips or chopped walnuts optional add-in
Instructions
- Preheat oven to 350°f (175°c). line or grease a muffin tin. Grate zucchini and squeeze in a towel to remove extra liquid (or add 2 tablespoon chia seeds if you don't want to squeeze).
- In a large bowl, whisk together pumpkin purée, zucchini, eggs (or flax eggs), maple syrup (or banana or applesauce - if using), vanilla, and milk.
- Stir in oats, pumpkin pie spice, baking powder, baking soda, salt, and optional flax. Fold in chocolate chips or walnuts if using.
- Divide into muffin cups (12 standard or ~24 minis). Bake 20–25 minutes for regular muffins, 12–15 for minis, until tops are set and a toothpick comes out clean. Cool before serving.
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