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!
It’s fall and now is the perfect time to use up the last of your garden-fresh zucchini in some delicious pumpkin zucchini muffins!
Pumpkin Zucchini Muffins Recipe
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!!
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!
How To Make Pumpkin Zucchini Muffins
My moist and flavorful muffins are quick, easy, and made using a one-bowl method for a minimal mess! Since these are super moist muffins, I usually spray my paper muffin liners with non-stick cooking spray to make peeling the papers super easy too!
Pumpkin Zucchini Muffin Ingredients
To make these flavor-packed 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 thise 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.
Make Your Muffins
Once you have your ingredients gathered, follow these instructions to bake these perfectly soft pumpkin spiced muffins:
- 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.
- 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.
- Add the wet ingredients including pumpkin puree, beaten eggs, melted and cooled butter, and vanilla extract. Mix until the batter is smooth.
- The last ingredient to add is the grated zucchini. Stir the zucchini in just enough to evenly distribute the zucchini throughout the muffin batter.
- Portion out the batter into your prepared muffin tin. Fill each muffin liner to full ( see image below instructions for 2/3 full and full comarison ). 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.
- 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.
Comparison photo of test batch muffins filled until 2/3 full and full (on right).
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.
Storing & Freezing Pumpkin Zucchini Muffins
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!
Pumpkin Zucchini Muffins
Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup sugar
- 2 tsp pumpkin pie spice (see recipe)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 eggs (beaten, room temperature)
- 1 cup pumpkin puree
- 1/2 cup butter (melted and cooled)
- 1 tsp vanilla extract
- 1/2 cup zucchini (grated)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and prepare a muffin tin by lining with paper muffin liners or lightly coating with non-stick cooking spray.
- Add the dry ingredients (flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice) in a medium-size mixing bowl.
- Whisk the dry ingredients together.
- Make a well in the center of the dry ingredients to add the wet ingredients.
- Add the wet ingredients (eggs, pumpkin puree, melted butter, and vanilla extract) into the well of dry ingredients.
- Combine the dry and wet ingredients until the flour is fully incorporated and you have a smooth batter.
- Add the freshly grated zucchini to the combined muffin batter.
- Stir in the grated zucchini until evenly distributed throughout the muffin batter.
- Portion out the muffin batter into prepared muffin tin. Fill about 12 muffin liners until nearly full.
- Bake in a preheated oven at 350 degrees F (175 degrees C) for 20-22 minutes, or until the muffins are lightly golden on the top, firm to the touch, and an inserted toothpick comes out clean.
- Remove from the oven when done and allow to cool for 10 minutes in the pan on a wire cooling rack before removing to the cooling rack to cool completely.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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