Pumpkin Zucchini Muffins

Name: Pumpkin Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 18
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)

09/04/2019 by The Typical Mom 31 Comments

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. 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:

Always 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 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 them 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.

Here’s what you need to make our easy pumpkin zucchini muffins

Zucchini
Muffin tin
1. fill 3/4 full
2. 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

Here’s a video showing you how I make them, and the printable recipe:

For more easy recipes, tips and free printables please LIKE The Typical Mom on Facebook and follow me on Pinterest! You can also sign up for my free weekly newsletter which is packed with goodies I know you’ll love. 😉

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4.8 from 5 votes