These Pumpkin Zucchini Muffins are the perfect seasonal recipe made with whole wheat flour and vegetables for added fiber without sacrificing flavor.
These are great to make for the beginning of the school year or whenever you have fresh zucchini.
My kids start school tomorrow and are going to be in 3rd, 5th and 7th grades. Yikes!
I have mixed feelings about the summer coming to an end. On one hand, it will be great to get into more of a routine and have more time to work uninterrupted, however, I’ll miss having them around as well.
And we’ll be as busy as ever with soccer and robotics being in full swing.
Ingredients to Make These Pumpkin Zucchini Muffins
- eggs
- honey
- brown sugar
- vanilla extract
- pumpkin puree
- zucchini, shredded
- pumpkin pie spice
- nutmeg
- white whole wheat flour
- baking soda
- baking powder
- salt
- chocolate chips, optional
This year my kids will also be packing their lunch most days. Thankfully, our entire district offered free lunches last year – what a nice time and money saver that was!
This year, the free lunch waiver is gone, so packing lunches it is!
And we’ve printed out this Lunch Packing List from Real Mom Nutrition to help them with ideas. And using her list of 100 Lunch Box Ideas to help generate this list.
These muffins are one of the foods I’m sure the kids will want regularly in their lunches. The first time I made them they were gone in a day!
Additional Favorite Muffins From Chocolate Slopes
Whole Grain Oatmeal Cocoa Muffins
Rhubarb Apple Cinnamon Muffins
Apple Cider Donut Mini Muffins (made with whole wheat flour!)
Sweet Potato Muffins topped with Pecan Crumble
Dietitian’s Dish
When you look for canned pumpkin, make sure it says 100% pumpkin and not pumpkin pie mix. The mix has added sugar compared to the 100% pumpkin with no added sugar.
100% Canned Pumpkin (per 1/3 cup):
- 27 calories
- 7 g total carbohydrates
- 2 g fiber
- 3 g total sugars
- 0 g added sugars
Pumpkin Pie Mix (1/3 cup):
- 80 calories
- 20 g total carbohydrates
- 1 g fiber
- 18 g total sugars
- 16 g added sugars
Pumpkin Zucchini Muffins
Ingredients
- 2 eggs
- 1/4 cup honey
- 3/4 cup brown sugar
- 1 cup pumpkin puree
- 1 cup zucchini
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1 3/4 cup white whole wheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup chocolate chips, optional
Instructions
- Preheat oven to 375°F. Spray a muffin pan with non-stick cooking spray.
- In a mixer add eggs, honey, vanilla, brown sugar and pumpkin puree. Mix well.
- Fold in the zucchini and stir.
- Add pumpkin spice, nutmeg, flour, baking soda, baking powder and salt. Stir well.
- Fold in chocolate chips, if desired.
- Bake 20-25 minutes.
