Go Back
+ servings
Pumpkin and zucchini muffins in parchment paper wrappers stacked inside a rectangular tin tray over a yellow linen napkin. One of the muffins is split in half to show the texture of the muffin.
Print

Pumpkin Zucchini Muffins

Everything there is to love about zucchini muffins with a fun pumpkin spin! Easy to make, one-bowl muffin recipe with the option to add a crunchy sweet fall flavored crumble on top.
Course Breakfast
Cuisine American
Keyword pumpkin muffins, pumpkin zucchini muffins, zucchini muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Calories 145kcal

Ingredients

Pumpkin Zucchini Muffins

  • 2 cups grated zucchini about 2 medium zucchini
  • ¾ cup pumpkin purée
  • cup canola oil
  • ½ cup brown sugar
  • cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • cup all purpose flour
  • teaspoon baking soda
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon salt

Crumble Topping

  • ¼ cup butter
  • ¼ cup granulated sugar
  • ¼ cup all purpose flour
  • ¼ teaspoon pumpkin pie spice

Instructions

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

Notes

  • 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.

Nutrition

Calories: 145kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 141mg | Potassium: 72mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1294IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg