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    Home » Recipes » Muffins and Quick Breads

    Published: Sep 4, 2022 by Paula Montenegro · Income from ads and affiliate links 1 Comment

    Zucchini Pumpkin Muffins

    Jump to Recipe
    Close up of bitten pumpkin zucchini muffin on a white plate with green text overlay.

    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.

    Several zucchini pumpkin muffins in paper liners on a wire rack.

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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.

    Table of Contents Hide
    About this recipe
    Ingredients
    How to make pumpkin zucchini muffins
    Baking
    Storage
    Variations
    Kitchen notes
    Related recipes you might like:
    Easy Pumpkin Zucchini Muffins

    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.
    Close up of eaten pumpkin zucchini muffin on a white surface with more muffin in the background.

    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. 
    White marble surface with ingredients for pumpkin zucchini muffins in bowls including oil, sugar, cinnamon, flour, vanilla, eggs.

    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.

    Whitish surface with glass bowl containing oil, white, and brown sugar.

    Beat oil and sugars in a large bowl until well mixed, and add the eggs.

    Glass bowl with wet pumpkin muffin mixture. White surface.

    Mix in the pumpkin puree and vanilla. The mixture will be very fluid at this point.

    Stirring flour into pumpkin muffin mixture with white spatula in a glass bowl. White surface.

    Add the sifted dry ingredients (flour mixture and spices) and stir to combine. Don't beat at this point, use a spatula.

    Grated zucchini added to pumpkin muffin batter in a glass bowl. A white spatula. White surface.

    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.
    Top view of zucchini pumpkin muffin batter in paper liners on a metal pan. White surface.

    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.

    Hand holding baked pumpkin zucchini muffins in a metal pan on a wooden surface with a white kitchen towel.

    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.
    Close up of eaten muffin on a white plate. More muffins and wooden bowl in the background.

    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:

    • Chocolate Chip Zucchini Muffins
    • Easy Zucchini Bread (healthy recipe)
    • Pumpkin Chocolate Chip Muffins (quick & easy)
    • Old Fashioned Zucchini Bundt Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Stacked pumpkin zucchini muffins in paper liners on a wire rack.

    Easy Pumpkin Zucchini Muffins

    Print Recipe
    Save Recipe Recipe Saved

    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

    Ingredients

    Units
    • 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

    1. Preheat the oven to 350°F / 180°C.
    2. Butter or spray 12 regular muffin tins or line with paper cups.
    3. In a large bowl, beat oil with sugar for 1 minute.
    4. Add eggs one by one, beating until fully incorporated but don’t overbeat. 
    5. Add pumpkin puree and vanilla, and mix well.
    6. Sift flour, baking powder, salt, baking soda, and cinnamon.
    7. 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. 
    8. Add the grated zucchini and stir with a spatula.
    9. Fill the paper liners up to ¾ of their capacity. Do not fill more than that, so they don’t overflow while baking.
    10. Bake for about 25 minutes, until a cake tester or toothpick comes out dry.
    11. Let cool on a wire rack.
    12. 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. 
    • Author: Paula Montenegro
    • 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

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. angiesrecipes says

      September 04, 2022 at 7:39 am

      Two favourites in one! These muffins are for sure a keeper!
      angiesrecipes
      http://angiesrecipes.blogspot.com

      Reply

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    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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