Low Sugar Pumpkin Zucchini Muffin Recipe

My healthy pumpkin zucchini muffins make a delicious low sugar snack. This recipe is easy, fast and yields 12 soft addictive muffins that will warm your heart on a chilly fall afternoon. 

Pumpkin Zucchini Muffins

This healthy pumpkin and zucchini muffin recipe is made with both wholemeal and white flour, making these pumpkin and zucchini muffins both satisfying and soft.  

With only 1 tablespoon of brown sugar they make a great savoury snack and are an easy way to increase your vegetable intake without much effort.

You can whip up a batch of these muffins in less than an hour, making them an easy and convenient cure for the 3:30-itis munchies, full of fiber and wholegrains to keep you going until dinner.

Keep reading to see my nifty tips or skip below for the recipe.

Nifty Tips

No mixer required

I have been an avid baker for over a decade, and I have a confession.  I purchased my first electric mixer last year. Do you know how I went so long (more than 10 yeas!) before buying an electric mixer?  Nope, it’s not because I have arms like a WWE wrestler, its because I always sought out recipes that used the “muffin method”.

What is the Muffin Method?

The muffin method of baking, is a fancy way of saying “don’t overmix your batter”

Recipes that use this method follow a basic process

  1. Measure the dry ingredients and combine in one bowl, 
  2. Measure the wet ingredients and combine in a second bowl.
  3. Gently fold wet ingredients into dry ingredients. 

The secret to muffin method success is to not overmix your batter.  You only want to fold everything together just enough to make sure everything is combined.  Overmixing the batter will result in a dense, tough muffin.  

For this reason its better to avoid using an electric mixer when making this recipe.

Bake ahead and freeze

The ultimate lazy baker’s hack is to make a double batch of muffins, give half away and place the remaining half in an air tight container in the freezer.  When hunger strikes, take one muffin out of the freezer and defrost.

Muffins stored in an air tight container in the freezer will keep for up to 3 months (although mine rarely last more than 1 month as I eat them all pretty quick!).

To defrost, either place on the kitchen counter for a hour, or heat in the microwave for 30 seconds.

Pumkin Zucchini Muffin
Pumpkin Zucchini Muffins

Pumpkin Zucchini Muffins

Healthy recipe for pumpkin and zucchini muffins. Great low sugar snack option
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Prep Time 20 mins
Cook Time 20 mins
Course Snack
Servings 12 muffins

Equipment

  • oven
  • bowl x 1
  • blender
  • 12 hole muffin pan
  • muffin liners (optional)

Ingredients
  

  • 1 cup white self raising flour
  • 1 cup wholemeal self raising flour
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup cooked & chopped pumpkin
  • 1/2 cup cooked & chopped zucchini
  • 1/2 cup milk (room temperature)
  • 1/4 cup melted butter
  • 1 egg (room temperature)

Instructions
 

  • If you haven't already dice pumpkin & zucchini and cook until tender using your preferred method (I suggest either roasting or steaming the vegetables).
  • Pre-heat your oven to 180 degrees Celsius and either grease a 12 hole muffin pan or line the muffin pan with muffin liners.
  • Next sift both types of flour, baking powder, cinammon and nutmeg into a bowl. Add sugar and salt and stir all the dry ingredients together with a whisk. Set this bowl aside.
  • Once vegetables are cooked, transfer them to a blender and blitz until smooth.
  • Add the milk, melted butter and egg and give the whole mixture a quick whiz with the blender to combine.
  • Pour the wet ingredients into the dry ingredients and fold together gently by hand. Be careful to stop mixing as soon as all ingredients are nicely combined and all the flour has been incorporated into the batter.
  • Pour batter into the pre-prepared muffin tins and bake for 25 minutes (or until a toothpick can be inserted into the muffin and comes out clean).
  • Once cooked, allow muffins to cool for 5 minutes in the pan, then transfer to a wire cooling rack and let them cool completely.
  • Best served warm, with cream cheese or butter
Tried this recipe?Mention @Kylies_cakes_ or tag #theniftybaker!

Have you have tried this recipe? Leave a rating and review and let me know in the comments below.  

Better yet, take a photo and post it to instagram.  Don’t forget to tag me and use the hashtag #theniftybaker

Did you love this recipe?

My pumpkin and zucchini muffins are part of my everyday bakes series.  

I’m a hopeless sweet tooth, but my teeth and body could not possibly handle sweet indulgences every day.  Recipes in my every day bakes series are a collection of healthier baking ideas to satisfy your cravings without going overboard on sugar.

If you loved this recipe for pumpkin & zucchini muffins, check out this latest recipe from my every day bakes series, or go to the recipe page for more ideas.

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