Healthy Gluten-Free Pumpkin Zucchini Muffins
Moist, fluffy, and perfectly spiced, these gluten-free and dairy-free muffins combine pumpkin and zucchini for a nutritious fall treat sweetened with pure maple syrup.
Ingredients
Dry Ingredients
- 1 cup 1-to-1 gluten-free baking flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
Wet Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 3/4 cup shredded zucchini moisture squeezed out
- 1/2 cup coconut oil melted and cooled slightly
- 1/2 cup pure maple syrup
- 2 large eggs beaten
Fun Add-ins
- 1/3 cup chocolate chips use dairy-free if needed
Instructions
- Preheat oven to 425°F (220°C) and line a 12-cup muffin tin with liners. Lightly spray liners with cooking spray if using paper.
- Shred zucchini and squeeze out excess moisture using a kitchen towel or paper towels. Set aside.
- In a large bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In a medium bowl, mix together pumpkin puree, squeezed zucchini, melted coconut oil, maple syrup, and beaten eggs until fully combined.
- Add the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
- Fold in chocolate chips.
- Divide batter evenly among the muffin cups, filling each about ¾ full.
- Bake at 425°F (220°C) for 5 minutes, then without opening the oven, reduce heat to 350°F (175°C) and continue baking for 15–20 minutes until a toothpick inserted comes out clean.
- Cool muffins in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Make it vegan by substituting eggs with flax eggs. Use chopped nuts or cranberries instead of chocolate chips. Store in an airtight container for up to 5 days in the fridge or freeze for 3 months.