NEW! Pumpkin Cookbook

Pumpkin Zucchini and Peanut Butter Muffins

Easy, healthy pumpkin zucchini and peanut butter muffins are made with oats, sweetened naturally, and pack extra nutrition! You’ll love these as a snack anytime of year–freezer friendly and great for kids!

Pumpkin zucchini and peanut butter muffins are the love child of late summer and early fall flavor all rolled up into one delicious snack!

Sweetened naturally with maple syrup and extra moist from the pumpkin, and zucchini, this recipe is sure to be on repeat for you like it is for me! It’s also perfect if you’re looking for a gluten free baked good that is low in sugar.

If you follow me on Instagram or have taken a look at some of my other recipes, then you know I love the combination of pumpkin and zucchini together. They add so much texture (and nutrition) to baked goods when paired together.

gluten free pumpkin zucchini muffins
how to make pumpkin, zucchini and peanut butter muffins

Both pumpkin and zucchini are great sources of vitamin C and fiber. While you’re enjoying this moist and fluffy muffin you can feel good knowing you’re getting an extra dose of some vitamins and minerals too!

Back to fiber for a second, this recipe for pumpkin, zucchini & peanut butter muffins uses oat flour, aka flour made from oats. Oats are a good source of fiber and contain a soluble fiber called beta-glucan, known to help reduce cholesterol and blood sugar levels.

The oat flour also gives these muffins a really nice texture. They’re not too moist where they fall apart, but just moist and spongy enough to feel like a bakery house muffin (with way more nutrition!).

If you’re looking for more ways to use pumpkin and zucchini, be sure to check out this recipe for zucchini and quinoa lasagna, or this one for zucchini enchiladas with a pumpkin enchilada sauce!

Get excited for fall with this recipe for gluten free pumpkin chickpea blondies or this one for pumpkin spice donuts!


Pumpkin, Zucchini and Peanut Butter Muffins

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 12 minutes
  • Cook Time: 20 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x


Wake up with these next level pumpkin zucchini and peanut butter muffins! Extra fluffy and full of flavor, they are sure to be a baked good you will make over and over again! 



Wet ingredients:

  • 3/4 cup pumpkin puree 
  • 1/2 cup shredded zucchini, squeeze out excess moisture with a paper towel or cheese cloth
  • ¾ cup natural creamy peanut butter ( I love the one from Whole Foods with the brown cap) 
  • 2 large eggs
  • ¼ cup pure maple syrup
  • 2 tsp. vanilla extract
  • 1/2 tbsp. almond milk 

Dry ingredients:

  • 1 cup gluten free oat flour* 
  • 1 tsp. baking powder
  • 2 tsp. pumpkin pie spice 
  • ¼ tsp. salt
  • ⅓ cup chocolate chips (optional)


  1. Preheat oven to 350 degrees F. Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.
  2. In a large bowl, mix together pumpkin puree, zucchini, peanut butter, eggs, maple syrup, vanilla extract and almond milk until smooth. 
  3. Stir in the oat flour, baking powder, pumpkin pie spice and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners.
  4. Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy. Store in the fridge for up to 5 days! 


* Make oat flour by adding oats to a food processor and pulsing until a flour like texture begins forming! Make sure it’s smooth! 

Pin these muffins for later!


    • Yes! You could definitely use a flax egg aka 1 tbsp flax seeds + 3 tbsp water. Mix that together and let it sit for a few minutes and then add it to the baking mixture!

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