If you're all about easy bakes with warm, cozy vibes, these Pumpkin Zucchini Muffins are just what you need. They're soft, full of autumn spices, and made with simple ingredients-perfect for a quick breakfast or a snack break.
These muffins are especially popular in the fall, when pumpkins are in season and zucchini is still coming in from the garden. They're a favorite around back‑to‑school mornings and pre‑holiday gatherings.
This recipe was inspired by my Walnut & Chocolate Chip Zucchini Bread, and pairs especially well with my Frozen Banana Bites with Pretzels, Peanuts, and Chocolate for a perfect sweet-and-savory breakfast or snack combo.
Ingredients
- All-Purpose Flour gives the muffins structure
- Baking Soda helps them rise
- Pumpkin Pie Spice adds flavor
- Salt boosts the other flavors
- Brown Sugar adds sweetness and moisture
- Pumpkin Purée adds moisture and pumpkin flavor
- Egg holds everything together
- Melted Butter adds flavor and moisture
- Vanilla Extract adds a hint of sweetness
- Shredded Zucchini keeps the muffins moist without tasting like veggies
See recipe card for quantities.
How to Make Pumpkin Zucchini Muffins
Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners and set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, sugar, and cinnamon.
Add the pumpkin purée, melted butter, eggs, and vanilla. Mix until well combined.
Shred the zucchini using a grater.
Stir the shredded zucchini into the batter until just mixed-don't overmix.
Fill each muffin cup about ¾ full using a spoon or cookie scoop.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool before serving.
Hint: Let the muffins cool completely before storing to prevent sogginess. I like placing them on a wire rack for at least 20 minutes-this helps maintain their fluffy texture. Bonus tip: these muffins taste even better the next day after the flavors settle!
Substitutions & Variations
- Gluten‑free: Use a 1:1 gluten‑free flour blend in place of all-purpose flour.
- Dairy‑free: Substitute melted butter with coconut oil or vegan butter.
- Flavor twist: Stir in chocolate chips, cinnamon chips, or chopped nuts for extra texture and flavor.
- Lower sugar: Reduce granulated sugar by ¼ cup and adjust sweetness with honey or maple syrup if desired.
💭Crucial Success Tips
Don't overmix your batter-fold just until the zucchini is distributed. Overmixing can lead to dense muffins, so keep it gentle!
FAQ
Yes! Once fully cooled, wrap individually or stack with parchment, freeze for up to 3 months, and thaw at room temperature or warm gently.
You can, but you'll need to adjust the moisture-reduce water or add a little yogurt or oil to keep the batter balanced.
Nope! Just wash it well-there's no need to peel. The skin softens as it bakes and adds nutrients and color to your muffins.
📖 Recipe
Pumpkin Zucchini Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, sugar, and cinnamon.
- Add the pumpkin purée, melted butter, eggs, and vanilla. Mix until well combined.
- Shred the zucchini using a grater.
- Stir the shredded zucchini into the batter until just mixed-don't overmix.
- Fill each muffin cup about ¾ full using a spoon or cookie scoop.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool before serving.
Notes
- You can grate the zucchini as fine or coarse as you like.
- For extra flavor, try adding chocolate chips or cinnamon chips to the batter.
How to Store Pumpkin Zucchini Muffins
Store in an airtight container at room temperature for 2-3 days. For longer keeping, freeze wrapped in layers with parchment between each muffin-reheat lightly before serving.
St. Patrick's Day
- Saint Patrick's Day Cupcakes
- Saint Patrick's Green Matcha Truffles
- Saint Patrick's Day Green Pancakes
- St. Patrick's Day Green Matcha Cupcakes
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Amy says
There is no where in the method to add the granulated sugar or brown sugar. Just maybe needs to be updated?
Tina says
Hi Amy,
my gosh, I'm so sorry! The sugar is added right at the beginning, with the flour and the majority of other ingredients. I already updater the recipe to reflect that and I cannot thank you enough for pointing this out. I' so sorry for the confusion and I hope you were happy with the muffins!
Amber Cummins says
I don't see eggs on this recipe but it says to add the eggs in the directions.
Tina says
Hi Amber!! So sorry, there appears to be a site wide glitch right now that doesn't show the last recipe ingredient. I added it as a second to last and it should be showing now - but in any case, you'll need 2 eggs for this recipe!