Sweet Pumpkin Zucchini Muffin Recipe

Pumpkin and zucchini muffin served in a white muffin layer with a bite taken out of it

Sweet Pumpkin Zucchini Muffin Recipe

Pull out the pumpkin pie spice and get ready for some deliciousness with this pumpkin zucchini muffins recipe. Loaded with the goodness of pumpkin purée and lots of shredded zucchini, these little muffin bites are perfect flavorful muffins. Freezer friendly to boot, which makes them just perfect for meal-prepping lunchbox snacks for the busy week ahead or for busy mornings. Your new fall favorites.

Prep Time10

Active Time20

Course: Snack

Cuisine: American

Keyword: pumpkin muffins, pumpkin zucchini muffins, zucchini muffins, zucchini pumpkin muffins

Yield: muffins

Calories: 167kcal

Materials

2 ½ cups plain flour (all purpose flour)
1 cup granulated sugar
½ cup brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup pumpkin puree
2 eggs
¼ cup unsalted butter melted
1 teaspoon vanilla extract
1 ½ cups zucchini shredded and excess liquid removed

Instructions

Preheat the oven to 350F (175C) and line the muffin pan with muffin liners.
In a large mixing bowl combine all of the dry ingredients until well combined.
2 ½ cups plain flour (all purpose flour), 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 tablespoon pumpkin pie spice, 1 teaspoon cinnamon, 1 cup granulated sugar, ½ cup brown sugar
In a separate bowl mix the pumpkin puree, butter, eggs, and vanilla extract until well combined.
1 cup pumpkin puree, 2 eggs, ¼ cup unsalted butter, 1 teaspoon vanilla extract
Add the wet ingredients to the dry and mix until just combined. Add the grated and pressed zucchini and gently stir through, being careful not to overmix.
1 ½ cups zucchini
Use a spoon or a cookie scoop to fill each muffin cup with batter about ¾ of the way full.
Bake in the preheated oven for about 20-25 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool in the muffin tray for about 5 minutes before transferring them to a wire rack and allowing them to cool completely.

Notes

Storing

Leftover muffins will keep stored in an airtight container at room temperature for about 3-4 days. Can also be kept in the fridge but they will be less moist.

Pumpkin zucchini muffins can also be frozen for about 3 months if stored correctly.

Substitutions

Add chocolate chips to the muffin batter before baking to make sweeter muffins.

Important Tips Re Zucchini

It is important that excess liquid is removed from the grated zucchini before adding it to the muffin batter. If you do not remove the excess liquid then the batter will be too moist and may not bake properly.

You can use a fine or thick grater for the zucchini, however a fine grate will mean the zucchini is more hidden in the muffin, which can be better if you are serving these muffins to small children who may be adverse to veggies in their baked goods.

Nutrition