Pumpkin Zucchini Muffins are tender flavorful muffins great for an on the go breakfast, snack or packed in lunches. A warm and cozy muffin that is perfect for late summer and fall.
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This post was originally posted on 8/25/2020 and updated on 8/28/2024.
Why We Love These Pumpkin Zucchini Muffins
- An easy recipe with basic pantry staples, pumpkin puree and grated zucchini.
- Special enough for a fancy brunch but simple enough for a quick breakfast on busy mornings.
- Great way to use the abundance of zucchini you may have.
- Cures the craving for something warm and cozy during the fall and winter season.
- This recipe makes a big batch, which means you can freeze some. They freeze perfectly!
- Recipe is also easy to cut in half, if you only want a small amount.
- Can also be made into mini muffins, mini bread loaves and large bread loaves.
- The family absolutely LOVES these muffins.
- Serve with breakfast, as a snack or packed in lunches.
Pumpkin Zucchini Muffins Recipe Ingredients
- Canola Oil
- Large Eggs
- White Sugar
- 100% Pure Pumpkin Puree
- Pure Vanilla Extract
- Unbleached All Purpose Flour
- Whole Wheat Flour
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Shredded Zucchini
Substitution Suggestions
- Canola Oil: You can use any neutral oil like: vegetable oil, avocado oil, olive oil or grapeseed oil. Melted coconut oil will also work.
- Pumpkin Puree: Make sure to buy 100% pumpkin puree and NOT pumpkin pie filling. Pure pumpkin has only one ingredient, pumpkin. The pumpkin pie filling already has added sweeteners and spices.
- Pure Vanilla Extract: Using pure extracts is the best way to go when it comes to flavor. Imitation extracts can leave an unpleasant after taste in your baked goods.
- All Purpose Flour and Whole Wheat Flour: You can use entirely all purpose flour if you prefer. Or you can use all whole wheat flour or white whole wheat flour. I like to use a blend of both. Use what you have. If you use all whole wheat flour the muffins will be just a tiny bit more dense, but still so incredibly delicious.
Zucchini pumpkin muffins are delicious muffins that are full of fall flavors and can be enjoyed any time of year!
How to Make Pumpkin Muffins with Zucchini
This recipe is so easy and comes together quick using a stand mixer. If you don't have a stand mixer, no worries you can stir it all together in one bowl easily without a mixer.
- Preheat oven to 350°F and line muffin tin with cupcake or muffin liners or grease well with nonstick cooking spray.
- In a stand mixer with paddle attachment, or large bowl and whisk, combine the wet ingredients: canola oil, eggs, granulated sugar, vanilla extract, and pumpkin puree then whisk well until smooth.
- Next add the dry ingredients: all purpose flour, whole wheat flour, baking soda, baking powder, salt and cinnamon. Mix together just until combined.
- Then fold in the shredded zucchini.
- Using a 3 tablespoon scoop or scant ¼ cupful, add the muffin batter into prepared muffin cups so they are about ¾ full.
- Bake muffins in preheated oven for 16-18 minutes or until a toothpick in center comes out clean.
- Let muffins cool for about 5 minutes in the pan and then remove to wire rack or counter to cool completely.
How Long to Bake Zucchini Pumpkin Muffins in Mini Loaf Pans
Mini Loaf Pans: Grease the mini loaf pan generously with non-stick cooking spray. Fill the pans ¾ full and bake at 350°F for 20-25 minutes or until a toothpick inserted in the center of a mini loaf comes out clean or with just a few crumbs.
Mini Muffins: Bake mini muffins in paper liners or greased mini muffin pan for 12-15 minutes.
9x5 Loaf Pans: This recipe will make 2 loaf pans. Line the pans with parchment paper leaving an inch overhang on the long sides. Divide batter between the loaf pans and bake for 50-60 minutes or until a toothpick or cake tester inserted in center of loaf comes out clean or with few crumbs.
Storing Pumpkin Zucchini Muffins
Storing: Store any leftover muffins that are completely cooled in an airtight container at room temperature for up to 3-4 days. If you want muffins to last longer, simply freeze them!
Freezing: Let the muffins cool completely and then place in a freezer safe airtight container or zip top bag. Be sure to label and date your containers. Muffins will last up to 3 months in the freezer.
Thawing: Thaw muffins at room temperature. Takes about 30 minutes to thaw completely. My kids love having muffins in their school lunches and I usually make their lunches the night before. I put frozen muffins in their lunchboxes and they are thawed and ready to eat by the time lunch comes around.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making baked goods, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their muffin pans and loaf pans are the ones I prefer. Find yourself a consultant, host a party and treat yourself to something new. I also like the Food Network muffin pans and baking pans. You can order them online.
- A large sized scoop that holds about 3 tablespoons is great for these muffins. Again I use the pampered chef one but this large scoop from OXO on Amazon is a great option.
Tips for the Best Muffins
- Always fluff and measure flour properly. Fluff the flour with a measuring cup or whisk it, then spoon it into the measuring cup and level off. That way you won't add to much flour and you'll end up with fluffy muffins rather than dense or dry ones.
- Squeeze out any excess moisture from the shredded zucchini.
- Make sure you are using 100% pumpkin pure and not already sweetened pumpkin pie filling.
- Do NOT over mix the batter, this will make the muffins very tough and not fluffy. Lumpy batter is good batter.
- Use fun paper liners to make the muffins more exciting. Plus, it makes clean up so much easier.
- Use a scoop for filling muffin pans ¾ full. This helps keep everything even and will ensure even baking throughout. Plus, you'll get the perfect dome shaped muffin tops.
FAQs
Chocolate chips are a family favorite! You can also add chopped pecans or walnuts, chopped candied pecans, or heath English toffee bits. Another yummy option is dried fruit like raisins or cranberries.
Nope! No need to spend extra time peeling the zucchini. The skin on zucchini is thin enough that it becomes really tender when baked.
I like to use my food processor best, however if you don’t have one you can use a box grater. Food processor is fast and easy, especially with the large zucchini. There is no need to peel them, but the seeds need to be scooped out. Cut the zucchini in half, scoop out the seeds and then cut the zucchini into chunks to fit the food processor. I’ll shred 2-3 large zucchinis when I’m doing this so I can freeze what I don’t use.
After the zucchini is shredded I put it in a paper towel lined colander so the towel can absorb some of the excess water from the zucchini. I like to freeze my shredded zucchini in 2 cup portions. Measure out 2 cups and place it in a quart size freezer safe zip top bag. Then I stack all the bags flat on a baking sheet and place it in the freezer. I like the bags to freeze flat because they will store easier in the freezer and there is no wasted space.
Absolutely! Let the frozen shredded zucchini thaw and then squeeze out and drain any excess liquid and moisture before using.
More Muffin Recipes:
- Pumpkin Cream Cheese Muffins
- Chocolate Zucchini Muffins
- Banana Bread Chocolate Chip Muffins
- Cheesy Corn Muffins
- Easy Blueberry Muffins
- Peanut Butter Muffins
- Strawberry Banana Muffins
- Peanut Butter Banana Chocolate Muffins
- Banana Nut Muffins
- Cinnamon Sugar Donut Muffins
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Pumpkin Zucchini Muffins
Ingredients
- 1 cup canola oil
- 4 large eggs
- 2 cups white sugar
- 1 teaspoon pure vanilla extract
- 15 oz can pure pumpkin
- 1½ cups unbleached all purpose flour
- 1½ cups whole wheat flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 2 cups shredded zucchini
Instructions
- Preheat oven to 350°F and line muffin pans with paper liners or grease well with nonstick cooking spray.
- In a stand mixer or large bowl, whisk together the canola oil, eggs, granulated sugar, vanilla extract and pumpkin puree until smooth.
- Add all purpose flour, whole wheat flour, baking soda, baking powder, salt and cinnamon. Mix together just until combined.
- Fold in shredded zucchini.
- Using a 3 tablespoon scoop or scant ¼ cupful, fill lined muffin cups about ¾ full.
- Bake for 16-18 minutes or until a toothpick inserted in center of muffin comes out clean.
- Let muffins cool about 5 minutes in pan then remove and cool completely.
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