This easy pumpkin zucchini muffins recipe is the best, and a perfect Fall breakfast. Shredded zucchini and pumpkin bread together are the perfect pairing. These are Delicious!! Like our Grandma’s moist zucchini bread recipe but with pumpkin puree!
We planted two zucchini plants this year and that meant we had A LOT and needed to come up with tasty zucchini recipes. So these pumpkin zucchini muffins were born. One of the best muffin recipes we have.
I was told that they were even featured on the Hallmark channel last month! That was really exciting so if you are here because you saw them there and couldn’t wait to make them then welcome. If not well we love that you are here too. You won’t be disappointed y’all.
Homemade zucchini bread or muffins are 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.
What size zucchini are best for baking?
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.
How do you grate zucchini for muffins?
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.
Should I peel zucchini for muffins?
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.
Moisture is your enemy when it comes to using vegetable inside muffins for sure. You don’t want added water in the batter, that makes sense right? This is how to get rid of that. Gentle is key too. You don’t need to force anything. Just the weight of your hand will get all the extras out of it as you can see here.
If they are really large you may need to press over the sink because there may be a lot of water that comes out. 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.
Here are the ingredients we used. I like medium size veggies because there isn’t quite as much water inside. You’re going to want to absorb all of that anyway so stay away from the huge types.
Ingredient Notes
You are going to want a few medium sized Zucchini that have been shredded and pressed with paper towels to remove as much moisture as possible.
As for the Pumpkin puree you can use canned or this is how to make homemade pumpkin puree if you want to start from scratch.
As for the dry ingredients you are going to use All purpose flour for the base of them.
You want some salted Butter or you could use plant based butter product if you need these to be dairy free. I have used that for my husband so he can enjoy them too.
White granulated Sugar is used for sweetness, could you half brown sugar for more of a molasses flavor.
Large Eggs should be added at room temperature if at all possible and whisked before adding in with other ingredients.
Use both Baking powder and some baking soda as leavening agents to make them as fluffy and light as possible.
Cinnamon, Nutmeg and Pumpkin Pie Spice add to the wow of the Fall flavors that you would expect.
If you want to add add ins like nuts or chips I would stick to the amount of about 1/4 cup mini chocolate chips semi-sweet style. Muffin tin to fill 3/4 full, I used a mini bundt pan for the ones you see here. Mixer – I have a NutriMill Artiste you see in the video, it’s fabulous. Wire rack for cooling is handy.
Baking Tips
Make sure to measure flour properly. You always want to spoon dry ingredients it into your measuring cup and kinda’ fluff it when filling it up. Last Christmas I got a KitchenAid so I use that now but any hand held works to make this and our Pumpkin angel food cake to get the batter smooth.
- 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 few paper towels, roll up inside and squeeze out excess moisture over the sink (seen below)
- Add shredded zucchini at the end with the smooth batter to gently fold in
If you want to know how to half a recipe to make less, read this post. Tip: Spray your pan with non stick spray to clean a pot.
How Long to Bake Pumpkin Zucchini Muffins
How Long to Bake Mini Muffins at 350 is here, those are fun and fastest 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.
Is muffin batter supposed to be thick?
This one is. I have had many comments below worried because it is denser than others, do NOT worry about it. Trust me and these instructions because they work. Many will come back and share how they were wrong and how wonderful they turned out. Yes, it is thicker than “normal”, keep going…..
Video
Pumpkin Zucchini Muffins Recipe
Equipment
- 1 muffin tin or mini bundt pan
- 2 bowls
Ingredients
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. (it will be very thick, don't worry it will be wonderful)
- 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
Notes
Mini Pumpkin Zucchini Muffins
Bake at 350F for about 11 minutes or until tops spring back when touched gently in the center. Remove from pan and set on cooling rack to keep moist.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other easy muffin recipes you’ll love
Sometimes we like a little butter on these or our apple zucchini muffins but not necessary. Then try our Easy pumpkin apple bread is amazing too. I like peeled Fuji that brings moisture and a bit of texture to your loaf.
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.
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👩🏻🍳.
Yay glad they were a hit!!
Do you sift the flour after measuring out the 3 cups?
No I do not
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!!!
Yay!!
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!
Oh good!!
I will try your variations as 336 is a whopping load of calories for a muffin.
I added chopped dates instead of choc mint chips. Delicious!
Great add!
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…
Yeah!!
I am looking at the movie as we speak!!! Where did you find the recipe? I would love to try it!
That’s why I’m looking for the recipe too!! Love that movie, and the muffins look amazing!!
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.
Correction I meant to say I used 3/4 cup butter instead of one full cup!
So glad you enjoyed them.
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!! 🙂
Does anyone know where to get the cute muffin papers that was on the Hallmark movie
I bought mine from Amazon – Sooooo cute!!!!
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
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.
“Love Of Course” Hallmark Movie
Love, of course
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
I did to that’s why I’m looking for a recipe
That’s so fun!! I had no idea they featured my recipe! Glad you found it.
The whole reason I even looked for this recipe, is because of the Hallmark movie I’m watching right now…”Love, of Course!”