A surprisingly good flavor combination, these muffins are incredibly moist and soft. They come together quickly and are sweet without an ingredient overpowering the other. They last a few days and can be frozen.
When there is still zucchini everywhere, but we start to crave Fall flavors, this pumpkin muffin with zucchini is the perfect solution.
Both flavors are there without being invasive. They're not as heavily spiced as pumpkin muffins but have some cinnamon and vanilla. You could add others, like nutmeg or allspice. And you can use pumpkin pie spice mix, but don't overdo it as it will mask the rest of the flavors.
It's a great recipe to have frozen at all times for when the craving hits!
- Quick and easy: as with most muffins in this blog, it comes together easily and quickly. You can have them out of the oven in 30 minutes.
- Super moist: they're fluffy, tender, and everything you want in a breakfast muffin.
- Make ahead: they keep well for several days and freeze for a month. So have them ready at all times and warm them before eating.
Ingredient list
- Pumpkin puree: use canned or fresh, they both work well. I use homemade pumpkin puree (or butternut squash).
- Zucchini: choose firm ones that are not bruised, as you'll use the skin.
- Sugars: the recipe uses granulated white sugar and brown sugar (light or dark).
- Oil: I use sunflower because it doesn't add extra flavor, and I want the pumpkin to shine. But in theory, you can use any type, even olive oil.
- Eggs: fresh, large.
- Ground cinnamon.
- Vanilla extract.
- All-purpose flour.
- Salt.
- Baking powder and baking soda: make sure they aren't expired.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations
- Add-ins: you can add chocolate chips, chopped nuts, raisins, or cranberries. Also, check out these pumpkin muffins with chocolate chips.
- Sweeteners: you can use just brown sugar. They will have a more caramelized flavor and be a tad moister. A tablespoon or two of maple syrup can be added for a different flavor; reduce the same amount of sugar.
- Flours: you can substitute some white flour for almond or coconut flour. Make sure they are finely ground. It will change the texture a little, making the muffins slightly rustic.
How to make zucchini pumpkin muffins
These moist muffins are very simple to make. No fancy equipment is needed, just a bowl, a whisk and a spatula.
Using oil means you beat it with the sugar, but there's no creaming step. So it won't get much lighter in color or grow in volume, and that is fine.
Wet ingredients
The wet ingredients and sugars are whisked in a large bowl; then the eggs are added. No need to beat.
Mix in the pumpkin puree and vanilla. The mixture will be very fluid at this point.
Dry ingredients
Sift them first and add them without beating or mixing much.
A spatula is all you need. Muffins will be tough and dense if you overmix them.
Vintage Kitchen Tip
Please don't overmix after you add the flour so the muffins are light and fluffy. Use a spatula; there's no need for an electric mixer.
Zucchini
Use a large-holed grater to grate the zucchini at the last moment so it doesn't release water.
Add the grated or shredded zucchini and incorporate without overmixing.
Vintage Kitchen Tip
Filling the muffin pans: make sure you don't pass ¾ of the capacity. It's the easiest way to avoid overflow when baking them.
Muffin pan
Paper liners: also called paper cups or called muffin liners. This is the easiest way, but the muffin tops are the only part that will be crusty.
Butter or baking spray: this is messier, and you have to wash the pan afterward, but the crust forms all around the muffins because the whole surface of the batter touches the metal.
Baking
When are they done? They will rise and be springy to the touch without feeling wobbly. A cake tester or toothpick inserted in the center should come out clean. As soon as this happens, take them out of the oven, so they are moist and fluffy.
Storage
- Room temperature: keep them for a day or two (at the most because the zucchini and pumpkin can start to develop an acidic taste) if the environment is cool.
- Refrigerator: after that, wrap and keep them in the fridge. Warm slightly before eating.
- Freezing: wrap in plastic and keep frozen for up to a month. I defrost them directly in a medium oven, but you can let them come to room temperature first.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Pans: I use regular-sized tins, but you can also make mini muffin tins (it will yield a larger quantity, and they will need less baking time) or jumbo (you will have fewer muffins, and they will take longer to bake).
- Filling the muffin pans: make sure you don't pass ¾ of the capacity. It's the easiest way to avoid overflow when baking them.
- Double batch: this recipe can easily be doubled if making them for a large crowd or if you want to make ahead and freeze.
- Oil: any vegetable oil can be used in theory, the same amount in volume. Coconut oil will make them a tad healthier and less moist IMHO. But still great. Don't refrain from making them if you want to use coconut oil.
- Lighter muffins: use ½ Greek yogurt or applesauce and ¼ cup oil.
- Pumpkin zucchini bread: bake it in a loaf pan and cover it with cream cheese frosting for a fantastic quick bread!
- Flours: you can substitute some of the white flour for almond or coconut flour. Make sure they are finely ground. It will change the texture a little, making the muffins slightly rustic and less fluffy.
Related recipes you might like:
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Pumpkin Zucchini Muffins
Ingredients
- ¾ cup sunflower oil
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs, at room temperature
- 6 tablespoons pumpkin puree, canned or homemade pumpkin puree
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup grated zucchini, see Notes below
Instructions
- Preheat the oven to 350°F (180°C).
- Butter or spray 12 regular muffin tins or line with paper cups.
- In a large bowl, beat ¾ cup oil with ½ cup brown sugar and ½ cup white sugar for 1 minute.
- Add 2 eggs one by one, beating until fully incorporated, but don't overbeat.
- Add 6 tablespoons pumpkin puree and ½ teaspoon vanilla, and mix well.
- Sift 2 cups flour, 1 and ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt and ½ teaspoon cinnamon.
- Add to the pumpkin mixture in 2 parts, integrating well with a spatula or whisk. I don't recommend an electric mixer so as not to overmix them.
- Add 1 cup grated zucchini and stir with a spatula.
- Fill the paper liners up to ¾ of their capacity. Do not fill more than that, so they don't overflow while baking.
- Bake for about 25 minutes, until a cake tester or toothpick comes out dry.
- Let cool on a wire rack.
- Store covered at room temperature for two days and then refrigerate or freeze, covered or well wrapped. Warm lightly in the oven before eating.
Deb Carmicheal says
I can't wait to try this recipe. I have a bake sale coming up in September and November
angiesrecipes says
Two favourites in one! These muffins are for sure a keeper!
angiesrecipes
http://angiesrecipes.blogspot.com