Pumpkin Zucchini Muffins

24 muffins
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These Pumpkin Zucchini Muffins are so flavorful and moist. The batter is easy to mix in a few minutes and has great add-in options like chocolate and/or raisins! Kid-approved recipe!


1 cup pumpkin
3 large eggs
1/2 cup brown sugar
1/4 cup honey
1 cup milk
1/2 cup melted butter
1 teaspoon vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon kosher salt
1/2 cup white chocolate (optional)
1/2 cup golden raisins (optional)


  1. 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.
  2. 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.
  3. Scoop batter into greased muffin tins. Fill tins about 3/4 full.
  4. 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.
  5. 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.