Pumpkin Zucchini Muffins

The most amazingly tasty, super moist Pumpkin Zucchini Muffins are loaded with great flavor from pumpkin puree, freshly grated zucchini, and pumpkin spice! These delicious breakfast muffins are quick and super easy to make, plus a fantastic start to any day!

Pumpkin Zucchini Muffin Recipe

Autumn and pumpkin season is definitely here and as I sit and enjoy watching the leaves fall here in rural Minnesota, I start planning my comfort food baking. That's my own personal 'pre-season' to the Christmas holiday baking!

All of my pumpkin-crazed family and friends are happy that their favorite pumpkin spice latte is back on the menu, and I am super thrilled to have the tasty smell of pumpkin-spiced treats baking in the house! I usually make a HUGE batch of my pumpkin pie spice blend, so I really do bake a lot of pumpkin recipes!

These delicious muffins are a great start to any day! The timing in late September-early October couldn't be better for using up the last of your garden-grown zucchini and baking up this perfect back-to-school breakfast muffin!!

Jump to:

• Pumpkin Zucchini Muffin Recipe
• 🥘 Ingredients
• 🔪 Step-By-Step Instructions
• 💭 Angela's Tips & Recipe Notes
• 🥡 Storing
• 🥧 More Great Muffins To Try
• 📋 Recipe
• 💬 Comments

🥘 Ingredients

To make these flavor-packed pumpkin zucchini muffins, you will need these ingredients:

• Dry Ingredients - The basic dry ingredients for muffin baking like all-purpose flour, sugar (or sweetener alternative), baking soda and baking powder to make the muffins rise, and a touch of salt to bring out the wonderful pumpkin and zucchini flavors.
• Pumpkin Puree - Canned pumpkin puree or homemade pumpkin are both fantastic in these muffins! I love homemade puree but didn't grow any sugar pumpkins (also called sweet pumpkins or pie pumpkins) this year of my own.
• Butter - Salted or unsalted butter can be used in this recipe. If using salted butter, reduce the salt in the recipe to just a pinch or omit entirely if you don't usually use much salt in your baking.
• Eggs - You will need 2 large beaten eggs, and your muffins will bake faster if your eggs are at room temperature. To bring your eggs to room temperature quickly, simply place them in a cup or bowl of warm water!
• Vanilla Extract - Vanilla extract or vanilla paste are both interchangeable in this recipe. Both will add a rich vanilla flavor and highlight the pumpkin and spices to make these muffins even more incredible!
• Pumpkin Spice - I'm totally partial to my homemade pumpkin pie spice! It has all of my favorite warm baking spices in just the right amount to really make all of your pumpkin baking truly fantastic!
• Zucchini - I used one smaller to medium-sized zucchini. Wash your zucchini, dry it off, and grate it using your cheese grater. Once grated, you can wick away the extra moisture by placing the grated zucchini between some paper towels. I have made these muffins with and without drying my zucchini. However, if your zucchini adds too much moisture it can affect your muffin consistency and overall baking time.

Stir-in and topping ideas include: dried fruits like apple chips, raisins, cranberries, or apricots. Nuts are also a fantastic mix-in! Any of your favorite nuts like walnuts, pecans, or almonds. Try almond slivers or roasted pepitas as a healthy topping, or turbinado sugar for a sweet tooth.

*Be sure to see the recipe card below for ingredients, amounts & instructions!*

🔪 Step-By-Step Instructions

My moist and flavorful muffins are quick, easy, and made using a one-bowl method for a minimal mess! Once you have your ingredients gathered, follow these instructions to bake these perfectly soft pumpkin spiced zucchini muffins:

1. Preheat your oven to 350ºF (175ºC) and line a muffin tin with paper muffin liners, or coat the muffin tin with non-stick cooking spray.
2. In a medium to large mixing bowl, add the dry ingredients including all-purpose flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. Whisk or mix the dry ingredients together, then form a well in the center of the bowl.
3. Add the wet ingredients including pumpkin puree, beaten eggs, melted and cooled butter, and vanilla extract. Mix until the batter is smooth.
4. The last ingredient to add is the grated zucchini. Stir the zucchini in just enough to evenly distribute the zucchini throughout the muffin batter.
5. Portion out the batter into your prepared muffin tin. Fill each muffin liner to full (see image below instructions for ⅔ full and full comparison). Bake at 350ºF (175ºC) for 20 - 22 minutes. Your muffins are done when the tops are lightly golden, the muffin is firm but 'springs' back to the touch, and an inserted toothpick comes out clean.
6. Remove the muffins when done and allow to cool in the muffin pan on a wire cooling rack for about 10 minutes before serving. Remove any remaining muffins and transfer to the wire cooling rack to cool completely.

💭 Angela's Tips & Recipe Notes

• These muffins are so great when served warm and right out of the oven! If reheating before serving, heat in the microwave in 30-second increments until the muffins reach your desired warmth.
• Since these muffins are very moist I suggest spraying the muffin liners with non stick cooking spray. This will make removing the papers easier.

🥡 Storing

Store your baked muffins in an airtight container at room temperature for up to 3 - 4 days. They can also be refrigerated in an airtight container for up to one week.

These muffins freeze very well! Wrap them in cling film or heavy-duty aluminum foil and place them into a Ziploc freezer storage bag. Simply set the frozen muffins on the counter the night before to thaw overnight and enjoy them in the morning.

🥧 More Great Muffins To Try

• Banana Nut Muffins
• Strawberry Yogurt Muffins
• Raisin Bran Muffins
• Apple Oatmeal Muffins
• Whole Wheat Blood Orange Muffins

Is there a fall comfort food or Christmas season recipe you'd love for me to add? Let me know in the comments below!

📋 Recipe