Healthy Pumpkin Zucchini Muffins

Healthy Pumpkin Zucchini Muffins

goodeatin65 0

"Muffins are a favorite at my house. They're fast and easy to make too! The basis for this recipe came from the 'Eat Clean Diet'. Changes were made because of things I had on hand at the time. The zucchini was a great way to add veggies and fiber. Make a batch or 2 and freeze them for mornings you're in a hurry or just need a snack! Sometimes I'll warm one up in the microwave and drizzle a little agave nectar over it! Yum!"


35 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners.
  2. Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.
  3. Mix zucchini, pumpkin, almond milk, agave nectar, eggs, and canola oil in a separate bowl; stir into dry ingredients until just combined. Spoon batter into the prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
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Your rating



  1. 11 Ratings


Hooray! My kids loved these! I made a few changes: swapped 1 cup pecans for raisins, 3/4 C brown sugar for the agave nectar, cinnamon to taste, 1/4 C applesauce for oil and 1 cap of vanilla. Lov...

These muffins smelled wonderful but tasted bland. I don't know whether the recipe omitted salt by accident or on purpose, but I think it could benefit by the addition of at least 1/2 teaspoon of...

I substituted unsweetened apple sauce for the oil, and used sugar because I had no agave. Also added 1/2 tsp salt, a small dash of vanilla, and a dash of cinnamon. Came out great.

These muffins turned out great! I added 1/2 tsp of salt and walnuts to the recipe. The recipe made 18 medium muffins for me and I baked them for 23 minutes at 375. They were nice and moist an...

Just took them out of the oven. Delicious. I only used a little over 1 cup sugar and used 1 cup applesauce instead of oil. Also put in some chopped pecans and raisins.

Made. These today and added salt and cinnamon but still rather bland I sprayed the inside of the muffin liners with Pam so they did not stick but now they are just falling off of them I do not r...

I took the adevice of other reviewers and added 1/4 teaspoon of salt, 1 teaspoon of vanilla, and plenty of cinnamon, ginger, clove, allspice, and touch of nutmeg. I'm diabetic and prepping m...

I was looking for a healthy recipe that my daughter could take to school. I'm not sure 4 eggs falls in to "healthy" but I guess that it is better than regular muffins. The 2 tablespoons baking ...

2-TABLESPOONS of baking powder (??) makes the batter taste bitter. I even tried the recipe a second time with 2-teaspoons and still was not impressed. The paper liners stuck to the muffins and...