• Serves 10
  • 45 minutes
  • Difficulty Easy
  • 7 Ingredients


Healthy muffins even the little ones may eat.

Ingredients (serves 10)

  • Half Pumpkin
  • 1 Zucchini, grated
  • 2 cups Flour
  • 2 tablespoons Cinnamon
  • 2 tablespoons Maple Syrup
  • half cup vegetable oil
  • half cup soy milk (add more if mixture needs it)


  1. Preheat oven to 170 degrees. Steam the pumpkin.
  2. In a bowl add flour, maple syrup, cinnamon, oil and soy milk (more if needed ).
  3. Grate zucchini and add to the mixture and then add cooked pumpkin. Mix and add salt to taste.
  4. Cook in oven at 170 degrees for 15 mins or until lightly browned.

  • There’s quite a difference in the size of a pumpkin. How much is half a pumpkin in grams or cups ?


  • Great version for kids who have dairy or egg allergies. It is so common now.


  • What a great recipe for those parents that have kids with allergies or intolerances. Also good fir us grown ups to much on


  • These would be good for school lunches. You can see the vegetables in them so if lunch boxes are checked they cannot accuse you of giving your child “unhealthy” food


  • Yummy! Perfect recipe to make when my garden is overflowing with zucchini.


  • A really nice muffin recipe. Thank you so much for sharing.


  • Thanks for the great muffin recipe.


  • A great option for egg free food.


  • I would make these with eggs and milk but thanks for sharing this is a nice easy and simple recipe!


  • Just curious is the flour self raising or plain?


  • Great yummy recipe thanks for sharing


  • Good recipe for people with allergies some of my children’s friends good to put in a recipe book for days there coming for a play


  • They look light and fluffy good recipe thanks


  • A great, healthy treat.


  • What a great one for allergies


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