Description
Moist and fluffy gluten-free pumpkin zucchini muffins made with pumpkin puree, shredded zucchini, maple syrup, coconut oil, warm pumpkin spice, and chocolate chips. They make a convenient breakfast, lunchbox snack, or freezer-friendly treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted and slightly cooled
- 1/2 cup pure maple syrup
- 2 large eggs, beaten
- 3/4 cup shredded zucchini, about 1 medium zucchini
- 1 cup gluten-free all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/3 cup chocolate chips
- Coconut oil spray, for the muffin liners
Instructions
- Preheat the oven to 425°F.
- Place 12 silicone baking cups or paper liners in a standard muffin tin and coat them lightly with coconut oil spray.
- Whisk the gluten-free flour, pumpkin pie spice, baking soda, baking powder, and sea salt in a medium bowl.
- In a separate large bowl, whisk the pumpkin puree, melted coconut oil, maple syrup, and beaten eggs until smooth.
- Fold the shredded zucchini into the wet mixture.
- Add the dry ingredients to the wet ingredients in two or three additions, stirring only until moistened.
- Fold in the chocolate chips without overmixing.
- Divide the batter among the muffin cups, filling each about three-quarters full.
- Bake at 425°F for 5 minutes.
- Reduce the oven temperature to 350°F and continue baking for 15 to 20 minutes.
- Check the centers with a toothpick. It should come out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 to 10 minutes, then transfer them to a wire rack.
Notes
- Use silicone liners or spray paper liners with coconut oil spray to reduce sticking.
- If the zucchini feels very wet, gently press out some moisture with a paper towel, but do not squeeze it completely dry.
- Use a standard ice cream scoop to portion the batter evenly.
- Avoid overmixing the batter because it can make the muffins firm.
- Cool the muffins completely before storing or freezing.
- Store in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator.
- Freeze in a freezer-safe container for up to 3 months.
- Microwave a muffin for 10 to 15 seconds to warm it before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 202
- Sugar: 12
- Sodium: 170
- Fat: 10
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 2
- Protein: 3
- Cholesterol: 31