Fluffy Pumpkin Zucchini Muffins (Gluten-free)
Why Make This Recipe
Fluffy Pumpkin Zucchini Muffins are a fantastic treat that everyone will love.
They combine the warm flavors of pumpkin and spices with the moisture of zucchini.
Plus, they’re gluten-free, making them a great choice for those with dietary restrictions.
These muffins are perfect for breakfast or a snack, and they are healthy enough to enjoy guilt-free.
How to Make Fluffy Pumpkin Zucchini Muffins
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup coconut oil (melted and slightly cooled)
- 1/2 cup maple syrup
- 2 large eggs (beaten)
- 3/4 cup shredded zucchini (about 1 medium zucchini)
- 1 cup gluten-free flour
- 1 tbsp pumpkin spice
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup chocolate chips (use Enjoy Life if dairy-free)
Directions:
- Preheat your oven to 425 degrees F.
- Lightly spray muffin liners with coconut oil and place them in a muffin tray.
- In one bowl, combine the dry ingredients: gluten-free flour, pumpkin spice, baking soda, baking powder, and sea salt. Mix well.
- In another bowl, mix together the pumpkin puree, shredded zucchini, melted coconut oil, maple syrup, and beaten eggs until everything is well combined.
- Stir in the chocolate chips.
- Gradually fold the dry ingredients into the wet mixture until just moistened. Be careful not to overmix.
- Using an ice cream scoop, fill the muffin cups about 3/4 full.
- Bake for 5 minutes at 425 F, then reduce the heat to 350 F and bake for an additional 15-20 minutes. Check if they are done by inserting a toothpick into the center; it should come out clean.
How to Serve Fluffy Pumpkin Zucchini Muffins
Serve these muffins warm with a bit of butter on top, or enjoy them plain. They also pair nicely with a cup of coffee or tea. Feel free to add some extra chocolate chips on top before baking for a delightful touch.
How to Store Fluffy Pumpkin Zucchini Muffins
Store any leftover muffins in an airtight container at room temperature for up to 3 days.
If you want them to last longer, you can freeze them. Just make sure they are fully cooled and wrapped tightly.
Tips to Make Fluffy Pumpkin Zucchini Muffins
- Make sure to squeeze excess moisture from the shredded zucchini before adding it to the batter. This helps keep the muffins from becoming soggy.
- For added flavor, you can mix in some nuts like walnuts or pecans.
- Adjust the sweetness by adding more or less maple syrup according to your taste.
Variation
You can replace the chocolate chips with dried cranberries or nuts for a different flavor. Experiment with spices, too—adding a bit of cinnamon alongside the pumpkin spice can give a nice twist!
FAQs
1. Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can make your own pumpkin puree by cooking and blending fresh pumpkin. Just make sure it’s well pureed and not too watery.
2. Can I substitute coconut oil with another oil?
Yes, you can use vegetable oil, canola oil, or even olive oil if you prefer.
3. Are these muffins suitable for kids?
Absolutely! They are sweet and flavorful, making them a great snack or breakfast option for kids. Plus, they sneak in some veggies!
