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. (affiliate links present)
Table of Contents
- Easy Zucchini Pumpkin Muffins Recipe
- Pumpkin Zucchini Muffins
- How do you grate zucchini for muffins?
- What size zucchini are best for baking?
- Why are my zucchini muffins soggy?
- Ingredients
- Equipment Needed
- Baking Tips
- Is muffin batter supposed to be thick?
- How long do you bake pumpkin zucchini muffins?
- Pumpkin Zucchini Muffins Recipe
- Mini Pumpkin Zucchini Muffins
Easy Zucchini Pumpkin Muffins Recipe
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.
Let’s talk a bit about my favorite things when it comes to baking shall we?
- You really should get a 24 cup muffin pan, or opt for a quicker baking time with mini size.
- I ALWAYS use paper liners and you should too. They make cleanup easier and grab and go breakfasts easy. 😉
- No pan, no problem! You can use stiffer or silicone self standing cups instead!
Pumpkin Zucchini Muffins
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.
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.
- 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
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.
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.
Why are my zucchini muffins soggy?
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.
Ingredients
- Zucchini shredded and pressed with paper towels
- Pumpkin puree – use canned or this is how to make homemade pumpkin puree
- All purpose flour for the base of them
- 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.
- Sugar for sweetness, could you half brown sugar for more of a molasses flavor
- Eggs should be added at room temp
- Baking powder and some baking soda
- Cinnamon, Nutmeg and Pumpkin Pie Spice add to the wow
- 1/4 cup mini chocolate chips – if you want to add those too
Equipment Needed
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.
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.
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…..
How long do you 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.
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.
Pumpkin Zucchini Muffins
Equipment
- 1 muffin tin or mini bundt pan
- 2 bowls
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
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.
Very very good!! Grandkids love them!!
Oh yeah
I made these and they are to die for! I made reg size and mini muffins and used my hand mixer. Thanks for the recipe, I’ll be making these often.
Oh I am so glad
I know what ingredients I put in there (followed the recipe) by OMG these taste like they were made with angel baby tears and unicorn dust …. So good
I noticed there is nothing saying grease muffins pans or use cupcake papers?? Sherry
I typically spray with non stick spray or use muffin liners
I have made these twice and they are amazing!! Moist , flavorful, and I use the optional spices. My family loves them !! Great recipe!!
So glad you love them too
These are delicious, however I was also looking to reduce the fat and calories. I used 1c sugar (instead of 2), and 1/2c butter (instead of one). I added 1/3 cup unsweetened apple sauce. I also replaced the white flour with 2 1/4 cups whole wheat flour. Turned out amazing!
OH good glad your substitutes kept it amazing
So tasty and super moist!!!
glad you loved them
What ounce can of pumpkin do you use?
1 cup is 8 oz.
Can you use splender Instead of sugar
Has anyone made these with all purpose gluten free flour?