Pumpkin Zucchini MuffinsJump to Recipe
These Pumpkin Zucchini Muffins are the perfect baking treat to bridge the gap between late summer and fall. Zucchini is still relatively abundant and delicious and pumpkin is, well, definitely on-brand for right now.
These two things really do work well together though. The muffins are moist, flavorful, and make great quick breakfasts or after school snacks.
The base recipe is good to go, but you can also add in all kinds of delicious mix-ins. I added some white chocolate and golden raisins to this version. My wife thought the golden raisins were a bit odd, but I liked them. You don’t need to add in anything extra though, these Zucchini Muffins are delicious with nothing else added!
Pumpkin Zucchini Muffins
- 1 cup pumpkin
- 3 large eggs
- ½ cup brown sugar
- ¼ cup honey
- 1 cup milk
- ½ cup melted butter
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
- ½ cup white chocolate optional
- ½ cup golden raisins optional
- Preheat oven to 350˚ F. In a large bowl, whisk together pumpkin, milk, melted butter, eggs, honey, brown sugar, and vanilla. In a smaller bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Add grated zucchini to the wet ingredients and then stir in dry ingredients until just combined but no dry flour is showing. Stir in add-ins (chocolate and raisins) if you are using them.
- Scoop batter into greased muffin tins. Fill tins about 3/4 full.
- Bake muffins at 350˚ F. for 25 minutes until they are puffed and browned. A tester should come out clean from the center of a muffin.
- Remove muffins from oven and let cool for a few minutes before removing from tin.
- Store muffins in an air-tight container. They are fine on the counter for a day or two or move to the fridge for longer storage.
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How to Make Zucchini Muffin Batter
This batter has a little bit of everything in it. I like a mix of sugar, brown sugar, and honey. You could use all sugar or all brown sugar if you want. I like to add the white sugar to the dry ingredients and the brown sugar to the wet ingredients so it dissolves completely, but you could mix both sugars into the wet if you want.
Don’t forget the pumpkin! Also, be sure to use pumpkin puree and NOT pumpkin pie mix, which has a ton of extra stuff added to it. Just 100% pumpkin.
Once the wet ingredients are combined, stir in the grated zucchini. About 1 medium zucchini should give you enough zucchini for the muffins. If you have a bit more or a bit less, it’ll work out okay.
Mix that in well and then stir in the dry ingredients.
Once the Pumpkin Zucchini Muffin batter is complete, you can bake it or stir in some add-ins!
Baking the Zucchini Muffins
Portion out the batter into greased muffin tins. Fill them almost all the way to the top.
Bake the muffins at 350˚ F. for 25 minutes until they are browned and puffed. They should get a bit cracked on the top and a tester should come out clean from a center muffin.
These look pretty perfect to me!
Let the muffins cool slightly before removing.
Smear them with soft salted butter to kick them up a notch!
If you feeling like hibernating and baking already this fall, add these Pumpkin Zucchini Muffins to the list!
Need a chocolate twist? Try these Zucchini Chocolate Chip Cookies!