You will absolutely adore these easy pumpkin zucchini muffins! Full of fall and pumpkin flavors, super tender, and can be made with or without a stand mixer. I usually just whip these up in a mixing bowl so I can pop them in the oven and get on with my day!
Seriously, my whole family loves these muffins. I've made them no less than a dozen times after all the recipe testing, and being able to get some extra nutrients in the kiddos over breakfast - I'll take it!
While this is not pumpkin related, this recipe was inspired by another grated zucchini recipe on the blog. These zucchini turkey meatballs are super yummy if you have extra zucchini hanging around. Whip up a little pumpkin cream sauce to get the fall flavors in there!
Ingredients & substitutions
Great news, we're not going too out of the box with ingredients. You'll need classic baking ingredients like flour, sugar, baking soda, eggs, vanilla, etc. But you'll need to pick up some fresh zucchini to grate and pumpkin purée (fresh or canned!)
- Flour: all-purpose is my go-to, you could also substitute half of the all-purpose flour for whole wheat flour, or to make these gluten-free pumpkin muffins substitute 1 to 1 gluten-free flour.
- Sugar: you'll need both brown sugar (you can use light or dark) and granulated sugar (cane sugar will also work)
- Pumpkin Purée: you can use fresh or canned pumpkin purée, though homemade pumpkin purée may have a slightly different flavor. If you can't find pumpkin purée you can substitute canned squash - though the flavor will be slightly different.
- Zucchini: for this recipe, use freshly grated zucchini and be sure to blot it (more on that below!)
How to Make Pumpkin Zucchini Muffins
It's so simple! The most time-consuming part is grating the zucchini.
In a mixing bowl, combine the grated zucchini, pumpkin purée, canola oil, brown sugar, granulated sugar, eggs, and vanilla extract.
In a medium bowl, combine the all-purpose flour, baking soda, pumpkin pie spice, and salt. Combine the dry ingredients with the wet ingredients.
Fill the muffin liners ¾ of the way. Optional: top with pumpkin crumble topping.
Bake in a preheated 350°F oven for 20-22 minutes.
This pumpkin zucchini muffin recipe will yield about 2 dozen regular-size muffins or 1 dozen jumbo muffins.
TIP: You can make your own muffin liners with parchment paper. Just cut out a square and wrap it around the bottom of a drinking glass about the same size as the muffin tin hole.
Don't forget the pumpkin spice crumble topping either! If you're trying to keep these on the healthier side without the sweet topping, your pumpkin zucchini muffins will still be delicious, but that sweet and crunchy crumble makes these taste bakery-style tasty!
The combination of equal parts butter, flour, and sugar with a little pumpkin pie spice is an easy-to-make crumble topping perfect for muffins or any fall baking on your list! You can use salted or unsalted butter and make it in the food processor or by hand with a pastry cutter.
How Do You 'Blot' Zucchini?
These versatile veggies hold a lot of water! You'll want to blot the grated zucchini to remove some of the water so it doesn't throw off your dry to wet ingredient ratio.
After grating the zucchini, place it in the center of a clean kitchen towel. Gather up all the sides and twist the top (think of it like wrapping your hair in a towel after a shower!). Squeeze the grated zucchini and you'll see the water collect on the bottom of the towel.
You can also do this with paper towels but you might need a couple to keep them from breaking.
Frequently Asked Questions
Too much water in the zucchini! Be sure to blot the zucchini.
You don't have to. If you want to hide any 'evidence' of vegetables for the kids, you can peel the zucchini, otherwise, just grate it!
If the zucchini is really large with large seeds, remove them prior to grating.
Pumpkin purée is just pumpkin, cooked and pureed. Pumpkin pie filling will have additional ingredients like sugar and spices.
More pumpkin deliciousness!
I loooooove pumpkin so much because its just so versatile! Savory, sweet, breakfast, dinner - so many options.
If you made these pumpkin muffins I would love to know! Leave a star rating below in the recipe card and be sure to tag me on Facebook and Instagram so I can see your delicious creations!
Pumpkin Zucchini Muffins
Pumpkin Zucchini Muffins
- 2 cups grated zucchini (about 2 medium zucchini)
- ¾ cup pumpkin purée
- ⅓ cup canola oil
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2½ cup all purpose flour
- 1½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¼ cup butter
- ¼ cup granulated sugar
- ¼ cup all purpose flour
- ¼ teaspoon pumpkin pie spice
Pumpkin Zucchini Muffins
- Preheat the oven to 350F. Line two muffin trays with paper liners.
- Grate the zucchini and press between a clean kitchen towel or paper towels to extract excess water.
- In a medium bowl, combine the all-purpose flour, baking soda, pumpkin pie spice, and salt. Set aside.2½ cup all purpose flour, 1½ teaspoon baking soda, ½ teaspoon pumpkin pie spice, ½ teaspoon salt
- In a mixing bowl, combine the grated zucchini, pumpkin purée, canola oil, brown sugar, granulated sugar, eggs, and vanilla extract.2 cups grated zucchini, ¾ cup pumpkin purée, ⅓ cup canola oil, ½ cup brown sugar, ⅓ cup granulated sugar, 2 large eggs, 1 tablespoon vanilla extract
- Mix the dry ingredients into the wet ingredients until just combined, scraping the sides and bottom of the bowl. Fill the muffin liners ¾ of the way.
- Optional Crumble Topping: In a food processor pulse the butter, all purpose flour, granulated sugar, and pumpkin pie spice until in small crumbles. You can also use a pastry cutter if a food processor isn't available.¼ cup butter, ¼ cup granulated sugar, ¼ cup all purpose flour, ½ teaspoon pumpkin pie spice
- This recipe makes 2 dozen regular size muffins or 1 dozen jumbo muffins.
- I like to use parchment paper liners, especially when topping with the crumble.