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Pumpkin Zucchini Muffins

Pumpkin Zucchini Muffins



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I took my love for pumpkin and combined it with my love for healthy cooking to make over a Pumpkin Zucchini Muffin Recipe. First, I changed milk to coconut milk and butter to coconut oil to make it dairy free. Second, I removed brown sugar and white sugar & used 100% pure maple syrup to make it sugar-free. Third, I added cloves, ginger, and more cinnamon to boost flavor without adding processed sweeteners. Lastly, I changed flour to 100% whole wheat white flour. These muffins are real food- yum!




  • 2    cups   pumpkin puree
  • 2 and 1/2    cups    grated zucchini   (about 2 small zucchinis)
  • 1    cup    coconut milk
  • 1   cup   coconut oil
  • 1   cup   100% pure maple syrup
  • 3      eggs
  • 2   teaspoons   100% pure vanilla extract
  • 4   cups   100% whole wheat white flour
  • 3   tablespoons   McCormick ground cinnamon
  • 1   teaspoon   McCormick ground cloves
  • 1/2   teaspoon   McCormick ground ginger
  • 1   tablespoon   baking powder
  • 1   teaspoon   baking soda
  • 1   teaspoon   sea salt




1. Preheat oven to 375 degrees
2. In a bowl, combine wet ingredients: pumpkin puree, grated zucchini, coconut milk, coconut oil, maple syrup, eggs, and vanilla.
3. In a separate bowl, stir together dry ingredients: flour, cinnamon, cloves, ginger, baking powder, baking soda, and sea salt.
4. Make a hole in the middle of the dry ingredients. Pour the wet ingredients into the hole, and slowly stir until just combined.
5. Scoop batter into greased mini muffin pan and bake for 12 minutes.

*Yields about 5 dozen mini muffins.

About the Chef

Abigail Ragozzine

Age: 8 – Utah

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