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Freshly baked muffins stacked on top of each other in a muffin tin.
Tina

Pumpkin Zucchini Muffins

4 from 1 vote
These pumpkin zucchini muffins are soft, moist, and easy to make. They’re perfect for breakfast or a quick snack. Made with simple ingredients like pumpkin purée, shredded zucchini, and warm spices, they bake in just 20 minutes and stay fresh for days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 18 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup pumpkin purée
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini
  • 2 eggs

Method
 

  1. Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners and set aside.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, sugar, and cinnamon.
  3. Add the pumpkin purée, melted butter, eggs, and vanilla. Mix until well combined.
  4. Shred the zucchini using a grater.
  5. Stir the shredded zucchini into the batter until just mixed—don’t overmix.
  6. Fill each muffin cup about ¾ full using a spoon or cookie scoop.
  7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
  8. 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.