Pumpkin Veggie Muffins

- Nikki

Jump to Recipe | Print Recipe

“Well, well, well…..look who it is!”

Nice to see you again. It’s me, Nikki. I know it’s been a while….a solid eighteen months since my last blog post, to be exact. How do I know it’s been that long? Well, because I have an eighteen month old toddler, and he sort of takes up all my spare time now. And given this not-so-brand-new development, much of my cooking time is now dedicated to figuring out what this picky little human being will eat on any given day.

So here we are after a long break from blogging, and I’m bringing you a new recipe for Pumpkin Veggie Muffins, perfect for the toddler (or husband) in your life who refuses to eat vegetables. The first time my kid tried these he ate no less than half a dozen in one sitting. If you think that’s a fluke, my nephew literally ate seven of them in one sitting. So yeah, these are SUPER delicious and you’ll find they make the perfect on-the-go breakfast or snack for you too!

How to make it

Prep all the ingredients. (Tip: to shred the vegetables I highly recommend a food processor – it’s super fast!) Preheat the oven to 375 degrees F.

shredded carrot and shredded zucchini

In a big bowl add the following ingredients and mix together with a spatula: flour, salt, baking powder, baking soda, cinnamon, nutmeg, and chia seeds.

In a second larger bowl add the wet ingredients and sugars: eggs, pumpkin puree, shredded carrots, shredded zucchini, applesauce, sugar, brown sugar. Mix well using a hand mixer (or a stand mixer).

Add about a quarter of the flour mixture to the wet mixture and carefully mix together with a spatula. Keep adding the flour mixture a quarter at a time until everything is well combined.

Spray your muffin tins with a non-stick cooking spray. You can make these into regular sized muffins or mini muffins. It should make about 24 regular muffins or 72 mini muffins. Fill each cup 3/4 full, then bake for 22-25 minutes. To test if they’re done, put a toothpick in the center of a muffin and it should come out clean.

freezer muffins

Fair warning this recipe makes a LOT of muffins, but freeze half for a rainy day and you’ll thank yourself later :)

pumpkin veggie muffins with carrot and zucchini
inside a pumpkin veggie muffin

Pumpkin Veggie Muffins

Nikki
A nutritious and delicious muffin with pumpkin, zucchini, carrot, and applesauce - a great way to sneak in those vegetables for the finicky eaters in your life!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast

Ingredients
  

  • 3 cups flour all purpose or whole wheat
  • 1/4 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 Tablespoon ground cinnamon
  • 1/2 Tablespoon ground nutmeg
  • 2 Tablespoons Chia seeds
  • 3 eggs
  • 15 oz can pure pumpkin puree
  • 2 large carrots peeled & shredded
  • 2 large zucchinis peeled & shredded
  • 1 cup applesauce unsweetened
  • 2/3 cup sugar
  • 1 cup brown sugar packed

Instructions
 

  • Preheat oven to 375 degrees F. 
  • In a big bowl add the following ingredients and mix together with a spatula: flour, salt, baking powder, baking soda, cinnamon, nutmeg, and chia seeds.
  • In a second larger bowl add the wet ingredients and sugars: eggs, pumpkin puree, shredded carrots, shredded zucchini, applesauce, sugar, brown sugar. Mix well using a hand mixer (or a stand mixer).
  • Add about a quarter of the flour mixture to the wet mixture and carefully mix together with a spatula. Keep adding the flour mixture a quarter at a time until everything is well combined.
  • Spray your muffin tins with a non-stick cooking spray. You can make these into regular sized muffins or mini muffins. It should make about 24 regular muffins of 72 mini muffins. 
  • Fill each cup 3/4 full, then bake for 22-25 minutes. 
  • To test if they're done, put a toothpick in the center of a muffin and it should come out clean.

Notes

Adapted from: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=475683
Also note, I don't squeeze out the liquid from the shredded vegetables - throw it all in!
Keyword Muffin

19 thoughts on “Pumpkin Veggie Muffins”

  1. What a wonderful surprise this morning….thanks for taking time to share your recipe! Enjoy cooking for your two boys!!!

  2. Yum, perfect timing! I was just thinking I need to make something to grab easily first thing in the morning since I’m SO starved after feeding a giant baby :) Making these tonight!

  3. 5 stars
    W O W! ◕‿◕✿) Can you just give us some next time we meet up? ( ˘ ³˘)♥ Pretty please? ツ

  4. 5 stars
    These are delicious! Perfect any time of the day for a quick, nutritious snack! You can’t eat just one!

    2. This recipe looks delicious! Quick questions:
      Do you squeeze the liquid out after shredding the veggies? Or leave it?
      Do you think I could sub whole wheat flour for white?

      Thanks!! Can’t wait to try them!

      1. Hi Shannon! I don’t squeeze the liquid out – put it all in! And yes you can def sub whole wheat flour for white, works just as well! Hope you love these :)

  5. 5 stars
    I am thrilled that you are back and also thrilled to have another great recipe to use all of that fresh pumpkin we cooked down and froze after pies and pumpkin rolls for Thanksgiving and Christmas ~ glad to see you back sharing your wonderful recipes

  6. Looks delicious. I will definitely try these! So glad you are back, blogging. I have missed your recipes which are always yummy! :-)

Comments are closed.