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!
Combine grated zucchini, pumpkin purée, canola oil, brown sugar, granulated sugar, eggs, and vanilla extract.
Mix the flour, baking soda, pumpkin pie spice, and salt together. Combine the dry ingredients with the wet ingredients.
Fill the muffin liners and top with pumpkin crumble topping. This step is optional but that sweet and crunchy crumble makes these taste bakery-style tasty!
Bake in a preheated 350°F oven for 20-22 minutes. Then allow muffins to cool.