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Pumpkin Baking: Zucchini Muffins and Vegan Scones

Pumpkin Baking: Zucchini Muffins and Vegan Scones

Pumpkin Baking.  My favorite fall activity. 

Pumpkin Baking Zucchini Pumpkin Muffins

For years I’ve been collecting/hoarding baking recipes to one day try. Many get made… many don’t.  I love experimenting with different flours and “weird” ingredients (#beans #veggies). Ever since I was very little, I’ve always loved making up experiments and mixing things together. Lucky for my taste-testers, I’ve grown from the days I’d make my mother try my “chocolate pudding carrot banana pickle” muffins… and have now moved on to some more (hopefully) edible fare.

Pumpkin Baking Vegan Scones

Like PUMPKIN. I know I know. It’s allll over the blog-o-sphere right now. In fact, wait. We may even be past it at this point (How much longer do I have to get my pumpkin spice lattes!?) Ya’ll are going to already be onto peppermint and gingerbread aren’t you? Well not me.  Not yet at least. I loveeee me some pumpkin baking (plus I still need to get through these cans of puree in my fridge and cupboards). I absolutely cannot pass anytime I see a big cafe pumpkin muffin or scone or… my favorite…pumpkin cinnamon bun. Speaking of cinnamon buns, go check out Becky’s recipe. Droooool.

Pumpkin Baking Zucchini Pumpkin Muffins

Every year around this time my baking is basically 100% pumpkin themed.

I have a number of favorite pumpkin baking recipes, but my boredom doesn’t seem to like repeating things too many times.

Pumpkin Baking Zucchini Pumpkin Muffin

So based off my experiments with a number of different pumpkin baking recipes, I’ve created both an easy muffin and scone recipe of my own. Both came out winners!

Both recipes are made completely with whole, good for you ingredients. They’re super simple, easy, healthy and most importantly… delicious. 

Pumpkin Baking Vegan Scones

For those vegans out there, this scone is for you. They are sooo moist and buttery, you’d never guess they didn’t have an ounce of butter in them. Smear one with almond butter and I guarantee you will be in heaven. Queue angel chorus. 

Pumpkin Baking Vegan Scones

Made with coconut oil and light on sugar. I’ve made these using 1:1 gluten free flour as well as with wholegrain spelt.  They turned out great both ways! They will rise just slightly less using gluten free flour.

Pumpkin Baking

Not vegan? Go for the muffin. Then I’d also highly suggest taking one that’s still warm from the oven and slathering it with buttttaaa (but don’t tell your vegan friend beside you eating the scone. They can have earth balance)

Pumpkin Baking

Made with the sneaky addition of an EXTRA vegetable. That’s two vegetables in one muffin people. Win win win.

Pumpkin Baking

Whichever you are craving – muffin or scone – don’t hang up your pumpkin baking coats just yet. Get your apron on and treat yourself to these home baked goodies!


Serves 6

A healthy, buttery scone delicious for any time of day. Vegan, optional gluten free.

  • 2 cups spelt, gluten free (1:1) or whole wheat pastry flour
  • 2 tsp baking powderPumpkin Baking Vegan Scone
  • 1.5 tsp pumpkin spice (alternatively 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves, pinch of ginger)
  • 1/2 cup pumpkin puree
  • 3 tbsp coconut oil (melted)
  • 1 tsp vanilla extract
  • 2 Tbsp xylitol, coconut palm sugar or cane sugar
  • 1 Tbsp ground flax + 2 tbsp water
  • 1/4 cup unsweetened almond milk
  • almond milk and sugar to top – optional

Optional yogurt glaze

  • 2 Tbsp greek or 2% plain yogurt
  • 2 tsp maple syrup
  1. Preheat oven to 350F. Mix together flax and water and set to the side for 10 -15 minutes.
  2. Mix dry ingredients (flour, spice and baking powder)
  3. Add flax egg to almond milk. Stir in sugar, warm melted coconut oil and vanilla extract.
  4. Begin stirring with spoon and then begin to knead into a soft ball of dough with your hands (should not be sticky). Place ball of dough on a slightly floured surface, press down and slice into 6 triangles. Place onto a slightly greased or parchment lined baking tray.
  5. Brush scones with almond milk and sprinkle with a little sugar (optional). Bake for 12-15 minutes, until slightly browned and firm to the touch.
  6. While baking, stir together glaze ingredients. Once completely cool, brush tops with glaze, or alternatively, place glaze into a zip lock bag, snip the corner, and use to drizzle neatly over top.


Serves 12

A perfect, hearty muffin full of nutritious ingredients and two different vegetables!
  • 1.5 cups whole wheat pastry flour
  • 1/4 tsp salt
  • Pumpkin Baking 1 tsp baking soda
  • 2.5 tsp pumpkin spice (alternatively 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp
    cloves, pinch of ginger)
  • 3/4 cup pumpkin puree
  • 1 cup shredded zucchini, squeezed of excess moisture
  • 1/3 cup honey
  • 1 Tbsp coconut oil (melted)
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup almond milk
  1. Preheat oven to 375 F. Lightly grease or line a 12 cup muffin tray.
  2. Combine dry ingredients (flour, baking soda, salt, spices)
  3. Combine wet ingredients in a separate bowl. Whisk in almond milk last. Add wet ingredients to dry ingredients and stir just until combined. Place into muffin cups.
  4. Bake for 5 minutes and then, without opening oven door, take temperature down to 350F. Continue baking for 15-20 minutes (until tops are golden and a toothpick comes out clean). Psst this is a trick to help your muffins rise taller!


  1. Kate | 3rd Nov 15

    Awesome idea to add the zucchini to the muffins! Do you remember what size zucchini yielded a cup for you?
    I am really surprised how FLUFFY those scones look without butter! I think scones are just wonderful plus I’ve been stocking up on cans of pumpkin every time I go to the store πŸ˜€
    Now I just need an espresso maker to have an at home bakery experience!
    Kate recently posted…Currently: November 2015My Profile

  2. Cora | 3rd Nov 15

    Ooooh how nice would that be! Although if I owned an espresso machine, I’d probably still go out for my americanos. Or else I’d never leave my house!

    As for the zucchini, I’ve made so many zucchini muffin recipes, this is just the amount I’ve logged in my brain for a 12 muffin serving (based on having the liquid from the pumpkin etc). Some of my favorite recipes are from the Looneyspoons cookbook, minimalist baker (blog), peasandcrayons, peachypalate, and gimmesomeoven… so I’d have to give credit a bit of all of these ladies. Let me know if you make them and they turn out okay or not.
    Cora recently posted…Pumpkin Baking: Double recipe!My Profile

    • mylittletablespoon | 15th Jan 16

      Wow I was just going back and reading this and realized you said SIZE.. I thought you had said SITE, as in website. When I need one cup I only ever use a semi small/medium sized zucchini. It goes pretty far. Baha. Sorry Kate.

  3. cookiesnchem | 8th Nov 15

    Yay yay yay! I’m happy you finally posted this. I’m especially loving the scone recipe – I’ve never tried pumpkin scones but I know I’ll love them. πŸ™‚ I love Minimalist Baker’s recipes as well! I can’t wait to try yours out. I will be using spelt flour, and I have a feeling that some chocolate chips will find their way in… THANK YOU for sharing this recipe!

  4. mylittletablespoon | 8th Nov 15

    Ohhh do try them, they are my favorite! And heck YES to adding the chocolate chips. I should do the same next time. Hope you enjoy! πŸ™‚ πŸ™‚

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  7. kyrabocha | 15th Jan 16

    I pinned this recipe! I am so in the mood for something pumpkin and zucchini-y. I have to admit I have been lurking through your blog the past couple of days, I love love love your writing style and all that you have to say. You inspire me more than you know, and I am so proud of all that you have accomplished.

    • mylittletablespoon | 16th Jan 16

      Ohhh… thank you so, so much miss. This really means a lot. I am so happy you have found my blog, and that now I know who to hassle for my nutrition nerd inquiries!! Looking forward to continuing to connect. Let me know if you make the muffins! I’ve been craving zucchini muffins all week so I’m going to get my bake on.

      • kyrabocha | 19th Jan 16

        Sure will! My school has exams all this week, so I may be a little busy. That doesn’t mean I won’t try my darndest to make them πŸ˜€

      • kyrabocha | 22nd Jan 16

        I made these yesterday, and they were terrific πŸ˜€ I made them as bars and had to use some extra pumpkin and coconut oil because I was almost out of zucchini and honey. gasp! 😑 alas, they worked wonderfully crumbled over cinnamon ice cream. πŸ™‚

        • mylittletablespoon | 23rd Jan 16

          Oh my gosh, you are brilliant! I love the idea of turning them into bars. I hope they stuck together well enough? So clever for making the adjustments you needed. And cinnamon ice cream!? What!? That sounds way too good to be true.

          • kyrabocha | 25th Jan 16

            they did stick together pretty well! i’ll have to make these again.

            the cinnamon ice cream is actually really quite yummy! it’s just sweet cream base with a pinch of it. πŸ˜€ so simple yet different from a classic vanilla.

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