Pumpkin Spice Zucchini Muffins | Easy Gluten-Free Recipe

Pumpkin spice zucchini muffins are the ultimate fall treat, combining the comforting flavors of pumpkin spice with the moisture of zucchini. These muffins are not only perfect for cozy mornings but also a great way to sneak in some vegetables while enjoying a sweet, spiced snack. Let’s explore everything you need to know to create these delicious, nutritious muffins from scratch.

Why Choose Gluten-Free Pumpkin Spice Zucchini Muffins?

These muffins offer the best of both worlds: they’re packed with nutrients from zucchini and pumpkin while delivering all the cozy, spiced goodness of fall. Here are a few reasons why this combo is a hit:

• Zucchini adds moisture: The shredded zucchini helps to keep the muffins soft and moist, creating a tender crumb without being overpowering in flavor.
• Pumpkin provides a seasonal touch: Pumpkin is rich in fiber, vitamins, and minerals, and gives these muffins their signature flavor and color. Pumpkin also works well with other fall spices.
• Boost of nutrition: The addition of zucchini gives these muffins a healthy twist, providing additional nutrients like Vitamin C and antioxidants.

If you’re looking for a versatile recipe that’s both healthy and indulgent, pumpkin spice zucchini muffins hit the mark.

To make these muffins even more nutritious, try substituting almond flour for regular flour or adding some extra seeds for a boost of fiber.

Ingredients Breakdown

Understanding the key ingredients in pumpkin spice zucchini muffins is the first step to making the perfect batch. Here’s a breakdown of what you’ll need:

• Pumpkin puree: Adds natural sweetness and moisture. Use canned pumpkin puree or homemade pumpkin puree for a richer flavor. Check out the health benefits of pumpkin in this article on Health Benefits of Pumpkin​Garlic Salt & Lime.
• Shredded zucchini: Be sure to grate the zucchini without squeezing out the moisture, as it contributes to the texture of the muffins.
• Gluten-free flour: For those with dietary restrictions, gluten-free flour blends work perfectly in this recipe. For a moist muffin, opt for an almond flour or oat flour blend.
• Spices: A mix of cinnamon, nutmeg, and pumpkin pie spice delivers that cozy fall flavor. You can also experiment with adding ginger or cloves.
• Sweeteners: A mix of maple syrup and coconut sugar adds natural sweetness. You can adjust to your taste preferences.

Ingredient	Amount	Notes
Gluten-free all-purpose flour	1 cup	Look for a blend with xanthan gum
Almond flour	1/2 cup	Adds moisture and flavor
Baking powder	1/2 tsp
Baking soda	1/2 tsp
Salt	1/4 tsp
Pumpkin pie spice	1 tsp	Or mix cinnamon, nutmeg, ginger, and cloves
Pumpkin puree	1/2 cup
Grated zucchini	1/2 cup	Squeeze out excess moisture
Coconut sugar or brown sugar	1/4 cup
Maple syrup	1/4 cup	Adds natural sweetness
Melted coconut oil or another neutral oil	1/4 cup
Large eggs	2	Use flax eggs for a vegan option
Vanilla extract	1 tsp
Optional: Chopped nuts or chocolate chips	1/4 cup	For extra texture

Step-by-Step Recipe Guide

Making these muffins is easier than you might think! Follow this simple guide:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Prepare the wet ingredients:
   • Whisk together pumpkin puree, shredded zucchini, eggs, maple syrup, and coconut oil in a large bowl.
   • Add vanilla extract for extra depth of flavor.
3. Combine dry ingredients:
   • In another bowl, mix together gluten-free flour, pumpkin pie spice, baking soda, baking powder, and salt.
4. Combine wet and dry:
   • Gradually add the dry ingredients to the wet mixture and stir gently. Be careful not to over-mix, as this can make the muffins dense.
5. Fill the muffin tin:
   • Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes:
   • Check for doneness by inserting a toothpick. If it comes out clean, the muffins are ready!
7. Cool completely:
   • Allow the muffins to cool on a wire rack before serving.

Pro Tip: For an extra touch, add a streusel topping made from oats and cinnamon before baking!

Storing and Freezing Tips

These muffins store well and can be kept at room temperature for 3-4 days. For longer storage:

• Freezing: Place muffins in an airtight container or freezer bag. They will keep for up to 6 months. To thaw, simply let them sit at room temperature for a few hours.
• Refrigeration: You can also refrigerate muffins, but this is generally not necessary unless you’re storing them for an extended period.

How to Customize the Recipe

Want to put your own spin on these pumpkin spice zucchini muffins? Here are a few ideas:

• Add-ins: Mix in some walnuts, raisins, or chocolate chips to enhance the texture and flavor.
• Lower sugar options: Use stevia or erythritol to reduce sugar content without compromising taste.
• Vegan version: Swap eggs for flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water for each egg).

Common Mistakes to Avoid

Even with a simple recipe like this, there are a few pitfalls to watch out for:

• Over-mixing the batter: This can result in dense muffins. Mix just until combined for a lighter, fluffier texture.
• Not squeezing out excess moisture from zucchini: This can make your muffins soggy. While you don’t want to drain all the moisture, a gentle squeeze to remove excess water can prevent this issue.

Serving Ideas and Pairings

• Coffee: Pair these muffins with a warm cup of coffee or chai tea for the perfect fall breakfast or snack.
• Yogurt: Top with a dollop of Greek yogurt for a protein boost.
• Maple glaze: Drizzle over a maple glaze for an extra sweet treat.

Frequently Asked Questions (FAQ)

Can I make muffins without muffin liners?

Yes, you can! You can use a non-stick muffin pan or just grease the pan with cooking spray for easy removal.

Why should you add olive oil to muffins?

Olive oil keeps muffins moist and tender, especially when using ingredients like zucchini or carrots. It’s a great addition for texture and flavor.

How do you keep muffins from sticking to the pan?

Use muffin liners, or ensure you grease your pan thoroughly to avoid sticking. Non-stick pans or silicone pans work wonders too.

Can you store these muffins?

Yes, you can keep them in an airtight container for up to 4 days at room temperature or freeze them for up to 6 months.

How do I ensure my muffins are light and not dense?

Be mindful not to over-mix the batter, and consider using a mix of almond flour or oat flour to keep them light.

Final thought

Pumpkin spice zucchini muffins are a delicious, healthy snack for fall. Whether you’re following a gluten-free diet or just love cozy fall flavors, these muffins check all the boxes. Their soft, moist texture and warm, spiced flavor make them the perfect treat to enjoy with a hot drink on a chilly day. Give this recipe a try and experiment with your favorite add-ins!