breakfast muffins pumpkin sidedish zucchini


Grab-and-go breakfasts are a must for back to school season! No Sugar Added Pumpkin Zucchini Muffins are a nutritious choice, too. Packed with pumpkin and zucchini and made without refined sugar, it’s a great way to start your day. These muffins are quick and easy to make, too!

yield: 12 MUFFINS

  • 1 cup flour
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 cup finely shredded zucchini , (about 1 medium zucchini) *see note about squeezing the liquid out
  • 1 tsp vanilla
  • 1/3 cup maple syrup
  • 1/4 cup greek yogurt

  1. Preheat oven to 375 F and line a 12-count muffin tin with liners or spray with cooking spray. 
  2. In a medium bowl, mix together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
  3. In another medium bowl, lightly beat the eggs. Add in the pumpkin puree, zucchini, vanilla, maple syrup and greek yogurt. Mix until combined. Pour the wet ingredients into the dry and mix until combined. 
  4. Divide the dough into the muffin tin. Bake for 20-25 minutes or until a toothpick inserted into one of the muffins comes out clean. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely. Once cooled, store in an airtight container on the counter for 3-5 days.

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