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.
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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.
Pin the image below to save this recipe for later!
Did you try this recipe? If you enjoyed it be sure to leave a review! You can share on social media using #asavoryfeast or tagging @asavoryfeast. For more recipes, be sure to follow me on Pinterest, Instagram and Facebook.
No Sugar Added Pumpkin Zucchini Muffins
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!
Ingredients
- 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
Instructions
- 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.
Notes
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: 1Amount Per Serving: Calories: 88Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 259mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 3g
Madison | A Joyfully Mad Kitchen says
These look SO good!! I’ve been wanting to make zucchini muffins so these will definitely be the next recipe we try!
Charlotte |Sweet Sundays says
I love zucchini and I love pumpkin so I can’t wait to try them together! Such a great flavor combo!
A Savory Feast says
Thanks! I hope you love these.
A Savory Feast says
I hope you all love them! These are so good and make your house smell like Fall 🙂
Leanne | Crumb Top Baking says
I can’t wait to get into all the pumpkin recipes! I love baking with zucchini and pumpkin as it keeps baked goods so moist. I bet together they are a delicious combo in these muffins! And no-sugar added is a selling point for me! Pinned to try later!
A Savory Feast says
These muffins are so moist! I bet you will love them.
Liz says
These look SO yummy! I’m so ready for all things pumpkin 🙂 Can’t wait to try them!
A Savory Feast says
I couldn’t wait any longer to break out the pumpkin! It was so good in these muffins.
Melissa says
These look so delicious!
Do I need to drain /squeeze out the zucchini before adding it?
Thanks ?
A Savory Feast says
I don’t squeeze it out, which makes for a moist muffin. But if you prefer you can squeeze it out!
Vanessa says
I can’t use Greek yogurt due to lactose intolerance. What’s a good substitute for it? Thx
A Savory Feast says
You could try using extra pumpkin puree or applesauce instead. Use the same amount as called for the greek yogurt, 1/4 cup. I’ve never tried it for this particular recipe so I can’t guarantee how the texture will turn out but based on recipes I’ve made in the past this should work.
Char says
I use So Delicious Coconut Milk yogurt in recipes calling for Greek yogurt with luck when making my granddaughter’s vegan recipes.
Marge says
Fage makes a lactose free Greek yogurt, which I use because of lactose intolerance
Mckenzie says
These look delicious!! I’m going to make them this week. Just curious if you’ve ever tried freezing them?
A Savory Feast says
I’ve never tried to freeze them but I’m sure it would work just fine!
Jenny says
These look amazing! I made a couple batches and wondering if yours are quite sticky in the middle? The first batch caved in the middle and were raw (after cooking for 30 minutes). Hoping my second batch turns out better. Also wondering if you know how many calories per muffin?
Thanks!
A Savory Feast says
I did not have this issue myself, but you could try squeezing the liquid out of your shredded zucchini before adding it to the dough. Unfortunately I’m not sure the calorie amount for the muffins.
Caitlyn says
My first batch did the same! I’m not sure how to fix it if I make another batch. Do you think more flour would help?
D says
I had the same issue raw in the middle and crunchy on the outside. Even after cooking for extra time.
Amy says
Unfortunately I had the same issue… Raw in the middle even after cooking longer to make sure the toothpick came clean. And I did squeeze the moisture out of the zucchini. Maybe different cans of pumpkin purée have different amount of liquid? Or maybe 1 cup is too much purée?
Nicole says
These look lovely and I plan to make them for my boys this evening, but it seems a bit misleading to call them “no sugar added”. While a much healthier alternative to processed white sugar (it retains more minerals), maple syrup it still is sugar.
A Savory Feast says
I hope your boys enjoy these muffins! Thanks for your input. I like to use natural sweeteners because although they are still a form of sugar, it’s so much better for you than processed white sugar. Typically when I find “no sugar added” recipes online they mean that there is no processed white sugar, but there may be a natural form of sweetener.
Nicole says
Just ate my second. Mine turned out exceptionally wet (after 25+ minutes, the toothpick came out clean, but there was a large hidden glob inside each one still). Subbed half the pumpkin for applesauce, and syrup for SF syrup, but kept the measurements the same. Don’t know if that did it, or I measured wrong, or mine just needed significantly more time, but they’re still delicious, and cooked enough I’m sure they’ll be gone shortly!
A Savory Feast says
I think that typically applesauce is thinner than pumpkin puree, so that could be why yours were wetter. But I’m glad they were still delicious!
Elisa says
Want to make these for my toddler… can I omit the maple syrup altogether? Or substitute some mashed banana for sweetness? Any ideas on measurements?
A Savory Feast says
I wouldn’t omit the maple syrup unless you substitute something else. I’ve never tried it myself, but I think adding the same amount (1/3 cup) of mashed banana or apple sauce should give you about the same consistency to the finished muffins.
Lorna Dillard says
They taste great. Loved them although wanted to have the calorie information if possible.
Cathryn says
I made exactly as directed and after an additional 15 minutes they were still mush in the center and cooked on the outside. The toothpick came out clean at the 25 min mark but they began sinking within a couple minutes of being on the counter. Disappointed to waste all of those ingredients.
A Savory Feast says
I’m sorry it didn’t turn out for you! Did you squeeze the liquid out of the zucchini?
Sunshine says
Same! I’m on twenty mins over now and hoping I haven’t lost everything! I’m sure I squeezed all the water out of the zucchini! Uggg!!
Becky says
Made these and, though the muffins were done, the bottoms were soggy. Next time I will squeeze out the zucchini. I think that will help that. Otherwise good…not too sweet and healthful ingredients.
Tawni Miller says
Maple syrup is added sugar. What can you substitute for this that is not sugar?
Joy says
Looks great I’m gonna try substituting coconut flour
For the reg flour , any input on this ??
Thanks
Sarah says
These were not good at all. I followed the directions and even squeezed out the zuchini and yuck, too sticky in the middle and the muffin just tasted cold. Sad I didnt like them.
Suzanne says
This looks so good! What a great way to use up a bunch of zuchini!
Vanessa says
Thanks for sharing! Do they keep long?
A Savory Feast says
They will keep for a few days on the counter or you can freeze for a couple months!
Veronica says
Based on other muffin recipes and some of the comments above, I used 1-1/2 cups of flour instead of just 1 cup and gently squeezed my thawed zucchini. They turned out perfect! Delicious recipe.
Barbara Lohaus says
Can you substitute sugar free maple syrup for the maple syrup?
A Savory Feast says
I would recommend using real maple syrup for this recipe, which is a natural sweetener and does not contain processed sugar. I think you are referring to something like Aunt Jemimas? It would work to use the sugar free version if you want but I do recommend using real maple syrup!
Roberta says
I made this recipe. I substituted molasses for maple syrup for the sugar content. (LESS @ molasses). Otherwise followed the recipe and baked as mentioned. 25 min later…with clean toothpick and cooled off , the muffins were a little gooey in the middle and they all stuck to muff cup liners. Otherwise it tasted somewhat delicious. Lol If I make another batch I think I’ll add 1/2 c more flour. ?
Julie Mohr says
What type of Greek yogurt? Low-fat, plain non-fat?
A Savory Feast says
My favorite to use is full fat.
Teri Waites says
Noooo…I do not support this recipe. I squeezed the water from the zucchini but they were still gooey in the middle so I cooked them an additional 10 minutes, which helped a lot. Having said that, I read all the comments about the center being wet so it occurred to me that the recipe calls for Alaska 375 degree setting. Typically, we bake at 350 and it seemed to me that at 375 the outside would cook quickly. I believe that may be a contributing factor. I also found them to be bland. Overall, I’m disappointed in the outcome and wasted my time and ingredients.
Dawn says
Excited to try these! Cooked zucchini or fresh??
A Savory Feast says
Fresh!
Hobbes Eller says
Could I substitute whole heat flour and have the measurements still be the same?
Lisa says
Hi can I use honey instead of maple syrup? I don’t like maple syrup so is there anything else I can use?
Can’t wait to make these tonight
A Savory Feast says
Yes honey works great!
Rebecca says
I really want to love these and am pretty disappointed. I followed the directions exactly, squeezed ALL the water out of my zucchini, and still they absolutely will not cook through. After 35 minutes, they’re still sticky wet in the middle and the bottom half sticks to the liner.
A Savory Feast says
I’m sorry that they didn’t turn out for you!
Molly says
I just made these and my toddler loved them! They came out perfect. I will definitely be saving this recipe for the future. Thank you for a healthy muffin recipe!
Mom and toddler approved!
A Savory Feast says
I’m so glad you enjoyed them!
Suzanne says
This looks so good! What a great way to use up 2 seasonal favorites! I love that they are naturally sweetened. Can’t wait to make for a breakfast meal prep!
Vanessa says
Thanks for sharing! Do they freeze well? It would be nice to use up a lot of zucchini and store them!
A Savory Feast says
I’ve never tried to freeze them myself but I’ve frozen similar recipes without any issue.
Amanda says
Can I use wheat flour?
A Savory Feast says
Yes!
Steph says
I’m on my third batch of these – my 1.5 and 3.5-year old love muffins, and I love that these have so much added veg and no processed sugar!! They gobble these right up. I squeeze about half the water from the zucchini, and mine turn out great. So soft and moist. Sometimes, I add a few dark chocolate chips as well! Great recipe – thanks for sharing! 🙂
A Savory Feast says
I’m so glad you like them! These are a favorite for my 3 year old, too. I’m sure he would love if I add dark chocolate chips next time. Yum!
Schere says
I made these muffins for my church life group and they turned out fantastic. I did add an additional 1/2 cup grain free flour, 1 tsp salt and 2 tsp Truvia. I baked them at 350 for 25 to 30 minutes. I also used honey.
A Savory Feast says
That sounds wonderful! I’m glad you liked them.
Melanie says
Have you ever baked these as mini muffins? Have you ever used something other than maple syrup? I usually love it in baking but am hoping to make these for my 8 month old son and I’ve heard mixed reviews about maple syrup before a year old. They look delicious!
A Savory Feast says
I haven’t tried these as mini muffins but I’m sure it would work great! They would probably bake faster, so check after 15 minutes and see if they are ready. As for the maple syrup, I’ve done these with honey but that isn’t recommended for babies. Maybe try using apple sauce instead?
Diane says
Can you use almond flour, or coconut flour
A Savory Feast says
I have never tried it with either, but I think that almond flour would work. I wouldn’t recommend coconut flour for this recipe because it would require additional ingredients and changing amounts of ingredients.
Stephanie says
Very good pumpkin muffin.. I added some raisins to mine. Just gave it that little extra goodness.
A Savory Feast says
Oooh I love the idea of adding raisins! I’m going to try that next time.
Kim Holsapple says
My first batch needed to cook a little longer because they were a little doughy, i baked for 20 mins.
After reading the reviews I really squeezed the heck out of the zucchini and did add 1/2 c more flour for my second batch. They were awesome.
My only concern is that they still stick to the cupcake liner. I think next time I am going to do a test, will try putting the dough in one cupcake well, without spray and see how it works out.
I love the flavor of these so much!!
A Savory Feast says
Mine tend to stick to the liner if I try to remove the muffins while they are still warm. If I wait until they are cooled, it removes easily. I hope that helps!
CA says
Moist but kind of bland – the recipe worked out just fine, but I think they would taste much better with chocolate chips or nuts or other optional things, I just made the basic recipe.
A Savory Feast says
Adding in some chocolate chips or nuts definitely will give these more flavor and texture!
Debby says
I made these to take to my Mom’s Assisted Living Home, trying to get healthier treats to them! Great recipe! The second time I made it, I used half flour and half chocolate protein powder. Added a cup of plumped Craisens, and used Blackstrap Molasses instead of the maple syrup. My tiny (<5' tall) Mom gobbled it up in 4 bites!! I think they turned out alright! LOL
Also, a friend had asked it the recipe was WW friendly, so I figured out the points for this last version. Only 2.25 SmartPoints for each muffin. Another win. Thanks for your wonderful recipe!
A Savory Feast says
Aww I love it! Thanks for sharing.
Pattie says
I followed the recipe exactly (which I rarely do) and I even squeezed out the water from the zucchini. After 40 minutes of baking, the muffins were still raw inside. I really think the recipe may work by adding additional flour, but I’m not going to try it.
A Savory Feast says
I’m sorry you had trouble with the recipe! What type of pan were you using?
Adi Goby says
I made this today and they are delicious! I didn’t have pumpkin on hand so I subbed butternut squash puree and it was really tasty. I used a cashew based yogurt to make them dairy free. I also added a tiny sprinkle of course sugar on top for a little extra treat. I’ll definitely make them again!
A Savory Feast says
All of that sounds great! Thanks for sharing.
Rachel says
Yikes… I wish I’d read the comments before making these. I squeezed all the water out of my zucchini, took them or at 25min and they’re still wet and completely collapsed. I put them in for another 10 min and they’re still just mush inside. Definitely won’t be making this again. What a waste.
A Savory Feast says
I’m sorry you had issues with the recipe! I would love to help you troubleshoot. Did you change any of the ingredients?
Sara Moss says
These are my favorite! We have made them maybe 10 times a year for the last three years and they turn out well every time. We make them with either real syrup or honey. My kids and husband love them, and they use ingredients we almost always have on hand. Great recipe!
A Savory Feast says
Thank you for your kind comment! I’m so glad to hear that you and your family love this recipe.
Susan says
I have a dairy and gluten allergy so I used my trusty sprouted oat flour and cashew/coconut milk sour cream. My husband likes nuts in his muffins so I added pecans. I didn’t squeeze the zucchini and never do. Turned out great.
Nayem @ Gravy Flavour says
Oh!! This no sugar Pumpkin Muffins are really delicious!! Thank You
Sonia says
How long and what temperature if I want to bake a loaf instead of muffins please?
A Savory Feast says
I have never tried this myself, but if I did I would try the same temperature for 1 hour in a loaf pan.
Old Grey Mare says
Because of the trouble so many people are having with the muffins not getting done in the middle, how about using an 9″x 9″ pan instead of a loaf pan? They will still have a “middle”, but one that is not as deep. You could even put foil over the edges to start with and pull off about halfway through cooking.
Rose Anne says
I had all ingredients on hand and couldn’t resist, in spite of some mixed reviews. I added some chocolate chips and walnuts , otherwise followed recipe exactly. Results were excellent, tasty, not too sweet, good for breakfast or snack!