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.
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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.
A great recipe to have frozen at all times for when the craving hits!
I love making a large batch of homemade pumpkin puree (or butternut squash) and using it in all sorts of dishes, from pumpkin sheet cake to pumpkin gnocchi.
About this recipe
- 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.
Ingredients
- 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 be using 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.
- Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
- All-purpose flour.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Baking powder and baking soda: are used as leaveners to help the muffins rise, so make sure they aren't expired.
How to make pumpkin zucchini muffins
These moist muffins are very simple to make. No fancy equipment is needed, just a bowl and a whisk.
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, that is fine.
Beat oil and sugars in a large bowl until well mixed, and add the eggs.
Mix in the pumpkin puree and vanilla. The mixture will be very fluid at this point.
Add the sifted dry ingredients (flour mixture and spices) and stir to combine. Don't beat at this point, use a spatula.
Add the grated or shredded zucchini and incorporate without overmixing.
Vintage Kitchen tip: don't overmix after you add the flour, so the muffins are light and fluffy. Use a spatula, not an electric mixer.
Baking
Preparing the 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.
When are they baked? 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.
Vintage Kitchen tip: the muffin tin should be filled no more than ¾ of its capacity, so it doesn't overflow during baking.
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.
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.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, 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 you keep 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.
Related recipes you might like:
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Easy Pumpkin Zucchini Muffins
A surprisingly good flavor combination, these muffins are incredibly moist and soft. They come together quickly and are flavorful and sweet. They last a few days and can be frozen.
- Total Time: 40 minutes
- Yield: 12 regular muffins 1x
Ingredients
- ¾ cup sunflower oil
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs, at room temperature
- 6 tablespoons (95g) pumpkin puree, canned or homemade pumpkin puree
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ 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 oil with sugar for 1 minute.
- Add eggs one by one, beating until fully incorporated but don’t overbeat.
- Add pumpkin puree and vanilla, and mix well.
- Sift flour, baking powder, salt, baking soda, and 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 the 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.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, 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 you keep track of how your oven works and what tiny details you might need to adjust.
- Zucchini: use a large holed grater and pack it lightly into the measuring cup.
- 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.
- Add-ins: you can add chocolate chips, chopped nuts, raisins, or cranberries.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12
- Calories: 277
- Sugar: 16.8 g
- Sodium: 165.9 mg
- Fat: 14.7 g
- Carbohydrates: 34 g
- Fiber: 0.9 g
- Protein: 3.3 g
- Cholesterol: 31 mg
Keywords: pumpkin zucchini muffins
angiesrecipes says
Two favourites in one! These muffins are for sure a keeper!
angiesrecipes
http://angiesrecipes.blogspot.com