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Pumpkin Veggie Muffins

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
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast


  • 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


  • 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.


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