This easy pumpkin zucchini muffins recipe is easy and the perfect Fall breakfast for sure. Shredded zucchini and pumpkin bread are the perfect pairing.
We planted two zucchini plants this year and that meant we had A LOT and needed to come up with tasty zucchini recipes, thus these pumpkin zucchini muffins were born. I was told that they were even featured on the Hallmark channel last month! (originally published 9/18, affiliate links present)
- They. Were. Delicious!! Of course we love our basic moist zucchini bread recipe too but in the Fall I’m all about pumpkin!
And zucchini bread is one of my favorite snacks / breakfasts so the combination of the two just had to be good, and they were!
Of course you could make a loaf of pumpkin zucchini bread but we love making muffins because they cook a bit faster, are already portioned out, and you can ensure the middle gets done (in a loaf it’s tough to get the middle just right without over baking the outsides and making them a bit dry, that’s just me).
So here they are…..
I’ve made zucchini pineapple bread for years so this was kinda’ the same idea but pumpkin was the main focus.
You could use a mini muffin pan, standard size, or mini bundt pan like we did here (then flipped them over so you can see the bottom here) it is really up to you. The timing would just need to be adjusted depending on what size pumpkin zucchini muffins you made.
I’ll share bake times with you below.
Tips:
- For any easy muffin recipe you’ll need to add wet ingredients into one bowl
- Dry ingredients like flour, baking soda, etc…. should be mixed in a separate bowl
- Then combine the two slowly
- Shred zucchini on a paper towel and squeeze out excess moisture (seen below)
- Add shredded zucchini at the end and gently fold in
I never do. The inside has a lot of moisture so you kinda’ want to leave it all in tact so it can be shredded and stay together. Just make sure to roll the shreds in paper towels to remove water before baking with it.
Just rinse the outside, dry, and use a cheese grater. Not really different than using a block of cheddar other than it will let go of a lot of liquid when you do it. Have a few paper towels underneath your grater.
No. Just slice, grate and fry or bake it as you’d like. The only time I’ve done this is to make zucchini boats.
We think this is key! Adding zucchini that has a lot of moisture in it, or diced pineapple makes a big difference.
Not over baking is important too. Take out when muffins bounce back when gently touched in the center.
I prefer to use medium size zucchinis. I have a garden out back so many times I don’t even buy them. The larger they get the more moisture they will have. At times I have had to squeeze the paper towel you see here over the sink because it is so wet.
- This step is important so you aren’t adding water into your batter, it won’t come out as well if you skip this step.
I like pumpkin zucchini muffins really moist and nice and fluffy. Another tip to achieve this is to put them into a preheated oven and do NOT overbake them!
Take them our RIGHT when they spring back in the center with a gentle touch.
Zucchini pumpkin muffins
- Zucchini
- Muffin tin
- fill 3/4 full
- I used a mini bundt pan for the ones you see here
- Wire rack for cooling is handy
- Pumpkin puree – use canned or this is how to make homemade pumpkin puree
- Flour – make sure to measure flour properly
- Butter
- Sugar
- Eggs
- Baking powder, baking soda
- Spices
- 1/4 cup mini chocolate chips – if you want to add those too
- Mixer – I have this NutriMill Artiste you see in the video, it’s fabulous
Once you’re done enjoying these try these other easy pumpkin recipes
- Pumpkin angel food cake only requires 2 ingredients and comes out light and fluffy.
- Homemade pumpkin butter is great for brunch spread on some french bread or bagels.
- Pumpkin brownies are super simple and chocolatey.
- Try banana zucchini muffins too. If you too hate to throw away overripe naners this may be your favorite combo in the morning.
- Easy pumpkin apple bread is amazing too. I like peeled Fuji that brings moisture and a bit of texture to your loaf.
Here’s a video showing you how I make them, and the printable recipe:
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Pumpkin Zucchini Muffins
Ingredients
- 1 c pumpkin canned
- 3 eggs
- 2 c sugar
- 1 c butter melted
- 2 c zucchini shredded
- 3 c flour all purpose
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 3/4 c walnuts chopped, optional
- 3/4 c chocolate chips mini, optional
- 1/2 tsp nutmeg
- 1/2 tsp Pumpkin Pie Spice optional
Instructions
- Add your melted butter, pumpkin, eggs and sugar into your mixer on low speed until well blended.
- Add your flour, baking soda, baking powder and spices together in a bowl. Mix.
- Slowly add this dry mixture into your mixer with the wet ingredients on low until everything is combined well without lumps.
- Then add your shredded zucchini and nuts and/or chocolate chips if you’re adding those and mix just until combined.
- Preheat your oven to 350 degrees.
- If making regular size muffins they should take approx 18-20 minutes, we made mini bundts that were rather full (in the pics) and they took 35 minutes. Regular size loaf pans take closer to 45 minutes.
- Bake until muffins spring back when touched gently in the center, you do not want to overcook these they are best right when they begin to spring back to keep them as moist as possible….or when the knife comes out clean out of the middle of your loaves, will make 2 full loaves, 24 muffins or 12 mini bundts.
Video
Catherine Wilson says
So tasty and super moist!!!
The Typical Mom says
glad you loved them
Pam Combs says
What ounce can of pumpkin do you use?
Sarah Scott says
1 cup is 8 oz.
Glinda says
Can you use splender Instead of sugar
Patti says
Has anyone made these with all purpose gluten free flour?
Sherry Carpenter says
Made these right after I watched the movie and followed the recipe minus the nuts and chocolate chips. I did add pumpkin seeds on top of muffins (just like the movie) before I baked them. Rave reviews! Making again tomorrow👩🏻🍳.
The Typical Mom says
Yay glad they were a hit!!
Eoin says
Do you sift the flour after measuring out the 3 cups?
The Typical Mom says
No I do not
Celeste Wagnon says
Haven’t tried baking these yet, but very excited to do so! Can’t wait to share with the family. Watching the movie Live, if Course today. Seen it before, but love this one. 🙂 Thanks for all great the tips!!!
The Typical Mom says
Yay!!
Kelly says
I have made these muffins several times for my toddler and wanted to share a few variations. First, I halved the sugar and they were still plenty sweet and delicious. I’ve also done substituted 1/2 cup coconut oil for 1/2 cup butter and it added a nice subtle flavor. Last, I added 1 cup of shredded carrots for a little extra veggies. My toddler and husband love them!
The Typical Mom says
Oh good!!
LK says
I will try your variations as 336 is a whopping load of calories for a muffin.
Connie says
I added chopped dates instead of choc mint chips. Delicious!
The Typical Mom says
Great add!
Shannon Astin says
I am a HUGE HALLMARK CHANNEL FAN! I watch daily. I saw the pumpkin zucchini muffins during the movie Love, Of Course – featuring one of my favorite Hallmark Movie actors, Cameron Mathison. They looked so delicious that I was determined (like others) to find the recipe and try it. Well, I found the recipe and actually made the muffins yesterday morning before work and brought them to share with my co-workers. I made 2 dozen, and once they found out that I’d brought them, it was OVER! I had to sneak two to take home for my daughter and I. They were AMAZING, and so moist!! I followed the exact recipe and everyone wanted it. Ummm NO!!! Thanks for sharing your recipe. I will be making these again and again, and again…
The Typical Mom says
Yeah!!
Deborah McDougal says
I am looking at the movie as we speak!!! Where did you find the recipe? I would love to try it!
Barbara says
That’s why I’m looking for the recipe too!! Love that movie, and the muffins look amazing!!
Maria P says
Hi I just made these with a couple modifications to make them healthier and they were still very delicious! I only added a half cup of butter instead of 1 whole cup, and subbed it with 1/2 cup unsweetened apple sauce. Then I only did 1.5 cups of sugar. I added a teaspoon of vanilla and left out the nutmeg. Then I used chopped pecans and 1.5 cups chocolate chips. Perfection and still very sweet. Oh and only baked for 18 minutes.
Maria P says
Correction I meant to say I used 3/4 cup butter instead of one full cup!
The Typical Mom says
So glad you enjoyed them.
Mary Beth Adams says
I happened to be watching another WONDERFUL Halllmark movie and the character made these “zucchini pumpkin muffins” which looked AMAZING and sounded GREAT!! I knew I had to find that recipe!!
LOL!! Fortunately, I ran across your recipe and it looks AMAZING!! Can’t wait to try it out!! Thank you for posting!! 🙂
Helen says
Does anyone know where to get the cute muffin papers that was on the Hallmark movie
Michele says
I bought mine from Amazon – Sooooo cute!!!!
Kelly H says
this is too funny I looked everywhere for the recipe from the hallmark channel and came across this one when I couldn’t find that one listed anywhere and it just happened to be that very one. I am making them today with pumpkin seeds and walnut on the top drizzled with maple syrup. YUM
The Typical Mom says
I’m so glad you found “me” but I so wish I knew where to see it on Hallmark, that would have made my day to know they talked about this.
Judy Polatschek says
“Love Of Course” Hallmark Movie
Daphne Knox says
Love, of course
Carolyn Spikes says
Hello
My name is Carolyn Spikes I saw your pumpkin zucchini muffin on Hall Mark channel on tv I am going to make it this is my first time making this recipe.Thank you for the recipe.Be Blessed
Jaime Brock says
I did to that’s why I’m looking for a recipe
Justine says
That’s so fun!! I had no idea they featured my recipe! Glad you found it.
Shari Willis says
The whole reason I even looked for this recipe, is because of the Hallmark movie I’m watching right now…”Love, of Course!”