Grab-and-go breakfasts are a must for back to school season! No Sugar Added Pumpkin Zucchini Muffins are a nutritious choice, too. Packed with pumpkin and zucchini and made without refined sugar, it’s a great way to start your day. These muffins are quick and easy to make, too!
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Guess what? This week is MUFFIN WEEK! I’m joining a group of food bloggers to share all-new muffins recipes to help you gear up for back to school.
We are big muffin fans at my house. I make a batch at least once a week. They are great for easy breakfasts and snacks for my toddler and I.
I try to limit the amount of sugar I give my son, especially first thing in the morning. So I’ll typically make muffins that are sweetened with a natural form of sugar such as applesauce, date or maple syrup.
I used maple syrup instead of refined sugar to sweeten these muffins. They also have a healthy dose of veggies thanks to the zucchini!
Since it’s August, I decided it was close enough to Fall to break out the pumpkin recipes! If you like this muffin recipe, be sure to check out my most popular pumpkin recipe from last Fall, my One Bowl Vegan Pumpkin Bread!
I love the flavor that pumpkin gives to breads and muffins. And it makes your house smell like Fall while you are baking them!
I love how these muffins taste warm from the oven! If you have time in the morning, warm them up in the microwave or the toaster oven.
Want to Substitute?
To make these muffins dairy free: Substitute a coconut milk yogurt instead of the greek yogurt.
To make these muffins gluten free: Use a gluten free flour (I recommend Bob’s Red Mill 1-to-1 Baking Flour) instead.
Flour alternatives: I have made these with oat flour and they turned out great! Oat flour gives these muffins a heartier texture.
Need more muffin inspiration? Be sure to check out all of our Muffin Week recipes! I can’t wait to try a few of them myself.
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- 1 cup flour
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup pumpkin puree
- 1 cup finely shredded zucchini , (about 1 medium zucchini) *see note about squeezing the liquid out
- 1 tsp vanilla
- 1/3 cup maple syrup
- 1/4 cup greek yogurt
- Preheat oven to 375 F and line a 12-count muffin tin with liners or spray with cooking spray.
- In a medium bowl, mix together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
- In another medium bowl, lightly beat the eggs. Add in the pumpkin puree, zucchini, vanilla, maple syrup and greek yogurt. Mix until combined. Pour the wet ingredients into the dry and mix until combined.
- Divide the dough into the muffin tin. Bake for 20-25 minutes or until a toothpick inserted into one of the muffins comes out clean. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely. Once cooled, store in an airtight container on the counter for 3-5 days.
I would recommend squeezing the liquid out of the shredded zucchini using a cheese cloth, thin towel or paper towels. I have made these muffins without squeezing out the liquid and they turn out great for me, but if there is too much liquid your muffins might take longer to cook or not turn out well.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 259mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 3g