These Pumpkin Zucchini Muffins are moist and flavorful. Paired with cocoa, coffee, or tea, they are the perfect way to start a fall morning.
Pumpkin Zucchini Muffins – the perfect Fall treat! These muffins are so easy to make, and they’re packed with flavor. You’ll love the combination of pumpkin and zucchini in every bite.
Plus, they’re a great way to pair two of the most popular fall flavors all in one grab-n-go breakfast. Give these muffins a try today!
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If you’re like me, you’re always looking for ways to use up extra zucchini and pumpkin. Here’s a delicious recipe for Pumpkin Zucchini Muffins that are perfect for fall.
These muffins are moist and fluffy, with a hint of pumpkin spice flavor. They are the perfect way to start your day!
pumpkin muffins with zucchini
Here are some commonly asked questions
What is the prep time and cook time for these muffins?
Pumpkin Zucchini Muffins are the perfect fall treat! They’re moist, flavorful, and full of all the best fall spices. And they’re so easy to make, too!
Just mix everything together in one bowl and bake. These muffins are great for breakfast, snacks, or even dessert. And they freeze well, too!
Prep time: 10 minutes
Cook time: 20 minutes
Can these muffins be frozen?
To freeze, place the cooled muffins in a freezer bag. To reheat, remove from the freezer and microwave in 30-second increments or until heated through.
Storing pumpkin zucchini muffins
Zucchini muffins are best stored in an airtight container at room temperature or in the fridge. They will keep for up to 5 days.
Do I need to peel zucchini before using it in baking?
You don’t need to peel zucchini before using it in baking.
Can muffins be made into a loaf of quick bread?
You can easily turn this into a loaf of quick bread. Simply bake the muffins in a loaf pan instead of individual muffin cups.
The baking time will be slightly longer, so start checking the bread after about 25 minutes. Once the bread is golden brown and a toothpick inserted into the center comes out clean, it is done!
Let the bread cool in the pan for a few minutes before slicing and serving.
Ingredients for Pumpkin Zucchini Muffins
- all-purpose flour
- granulated sugar
- brown sugar
- pumpkin pie spice
- cinnamon
- baking soda
- baking powder
- salt
- pumpkin puree
- eggs
- butter – melted
- vanilla extract
- zucchini – shredded
How to Remove Moisture from Zucchini
If your zucchini is too moist, it can make your muffins soggy. To avoid this, you can remove the moisture by grating the zucchini and then squeezing it in a clean kitchen towel. This will help to keep your muffins nice and moist.
Optional Add-Ins For Zucchini Pumpkin Muffins
- Substitute wheat flour for all-purpose flour.
- Add in some ground flaxseed for an extra nutritional boost.
- Mix in some chopped nuts or dried fruit for added texture and flavor.
- You can shred zucchini however fine or thick you prefer.
- Mix-ins – add chocolate or cinnamon chips for even more variety and flavor.
Why this recipe works
This recipe works because it is packed with flavor. The pumpkin and zucchini work together to create a moist and delicious muffin that is perfect for fall. The spices in the recipe add to the flavor of the muffins and make them even more irresistible.
How do I use frozen zucchini in bread or muffins?
If you have frozen zucchini, you can still use it in bread or muffins. Just thaw the zucchini first and then squeeze out the excess moisture. You may need to add a little extra flour to your recipe to account for the moisture from the zucchini.
How to Make Pumpkin Zucchini Muffins
- Preheat the oven to 350 degrees. Place muffin liners in a muffin pan. Set aside.
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- Mix in the pumpkin puree, eggs, butter, eggs, and vanilla extract well. Set aside.
- Use a grater to shred zucchini.
- Mix the shredded zucchini into the muffin batter until just combined.
- Use a spoon or cookie scoop to fill each muffin cup with batter, and fill ¾ of the way.
- Bake in the oven for 20 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
How to tell when muffins are done baking
The perfect pumpkin zucchini muffin recipe is one that results in a moist and flavorful muffin. There are a few tips and tricks to ensure your muffins turn out perfectly every time.
First, be sure to use the correct size baking pan. If the pan is too small, the muffins will be overcooked on the outside and undercooked on the inside. If the pan is too large, the muffins will be undercooked on the outside and overcooked on the inside.
Second, always preheat your oven before baking. This will help ensure that your muffins bake evenly.
Third, when measuring the ingredients, be sure to use level measurements rather than scooping them into the measuring cup. This will help prevent any dry or wet spots in your batter which can result in uneven baking.
Fourth, once you’ve mixed together all of your ingredients, only stir them until they’re just combined. Over-mixing can result in tough muffins.
Finally, don’t open the oven door while they’re baking! Every time you do this, heat escapes and can cause your muffins to become overcooked or uneven.”
More Awesome Zucchini Recipes
- Zucchini Cupcakes with Cream Cheese Frosting
- Chocolate Zucchini Muffins
- Peanut Butter Chocolate Zucchini Bread
- Easy Zucchini Bread
- Air Fryer Chocolate Zucchini Bread
- Double Chocolate Zucchini Loaf
- Squash Casserole Recipe
Are Zucchini Pumpkin Muffins Healthy?
Zucchini is a great source of dietary fiber, which is important for maintaining a healthy digestive system.
Pumpkin is rich in antioxidants, which can help protect the body against disease.
Zucchini and pumpkin are both low in calories, making them a healthy choice for those watching their weight.
These muffins are a good source of vitamins and minerals, including vitamin A, potassium, and iron.
What are some tips for making perfect pumpkin zucchini muffins?
- Preheat your oven to the correct temperature – This will ensure that your muffins bake evenly and come out perfectly cooked.
- Use fresh ingredients – This will make a big difference in the flavor of your muffins.
- Be careful not to overmix the batter – Overmixing can result in tough, dry muffins.
- Fill the muffin cups evenly – This will help them bake evenly and prevent them from sinking in the middle.
- Bake until a toothpick inserted into the center comes out clean – You don’t want to overcook your muffins, or they’ll be dry and crumbly.
What’s the deal with zucchini?
Zucchini is a type of summer squash that is low in calories and high in nutrients. It is a good source of vitamins A, C, and K, as well as potassium and manganese. Additionally, zucchini contains antioxidants and phytonutrients that may offer health benefits.
Zucchini can be eaten raw, cooked, or baked. When cooking zucchini, it is important to not overcook it, as this can cause the vegetable to become mushy. There are many delicious ways to enjoy zucchini, so get creative in the kitchen and try out new recipes!
More Awesome Pumpkin Recipes
- 50+ Best Pumpkin Recipes
- Pumpkin Dump Cake
- No-Bake Pumpkin Pie
- Pumpkin Bundt Cake with Cheesecake Filling
- Pumpkin Spice Cupcakes
- Air Fryer Pumpkin Bread
- Pumpkin Waffles
- Pumpkin French Toast
- Pumpkin Spice Cookies
- Pumpkin Pancakes
- Easy Pumpkin Bread
- 3-Ingredient Pumpkin Cookies
- Pumpkin Pudding Shots
Why’s pumpkin so great?
Pumpkins are a great source of vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber. They’re also low in calories and fat.
Pumpkins can help you lose weight or maintain a healthy weight because they make you feel full and satisfied. The fiber in pumpkins also helps to regulate digestion.
Pumpkins are good for your skin and hair due to their high antioxidant content. Vitamin A, in particular, is known to help keep skin looking youthful and radiant. Pumpkin seeds are also a good source of zinc, which can promote healthy hair growth.
Pumpkin consumption has been linked with lower risks of certain chronic diseases such as heart disease, diabetes, and cancer. This may be due to the presence of antioxidants and other nutrients in pumpkins that protect against cell damage and inflammation.
best fall muffin recipe
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Products I love when making Pumpkin Zucchini Muffins…
This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
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Pumpkin Zucchini Muffins
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup pumpkin puree
- 2 eggs
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups zucchini shredded
Instructions
- Preheat the oven to 350 degrees. Place muffin liners in a muffin pan. Set aside.
- In a large mixing bowl, combine the flour, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- Mix in the pumpkin puree, eggs, butter, eggs and vanilla extract well. Set aside.
- Use a grater to shred zucchini.
- Mix the shredded zucchini into the muffin batter until just combined.
- Use a spoon or cookie scoop to fill each muffin cup with batter, fill ¾ of the way.
- Bake in the oven for 20 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
- You can shred zucchini however fine or thick you prefer.
- Mix-ins – add chocolate or cinnamon chips for even more variety and flavor.
Equipment
- 2 muffin tins
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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