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 have a zucchini plant, and if you’ve ever had one yourself you know that they give you more than you could ever eat for dinner! 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. They’re so good they were even featured on the Hallmark channel last month!
They. Were. Delicious!!
Well I am a sucker for anything pumpkin so there’s that….
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 (flipped them over here so you don’t see bundt shape that is on the bottom), 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.
Here’s what you need to make our easy pumpkin zucchini muffins
- Pumpkin puree – use canned or this is how to make homemade pumpkin puree
- Baking soda & powder
- 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 desserts
Here’s a video showing you how I make them, and the printable recipe:
Pumpkin Zucchini Muffins
- 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
- 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.
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