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Pumpkin Zucchini Muffins are tender flavorful muffins great for breakfast, snack or packed in lunches. There is no reason to wait until fall to use pumpkin. Pumpkin is good all year long especially with zucchini in these delicious muffins!
I am still over here creating zucchini recipes because my garden just keeps producing more and more zucchini! So I wanted to do something different from the classic zucchini bread and combining it with chocolate. So why not pumpkin? I am a believer, thanks to my pumpkin loving husband, that pumpkin recipes should be enjoyed all year long. There is no reason to just limit pumpkin to fall and winter. So this summer, I made pumpkin zucchini muffins and they were out of this world! The texture is just perfect and the flavor is right on. These were such a big hit, I had to make extra batches so I could take photos and stock the freezer for the fast approaching school year. Seriously, the kids wouldn't quit stealing them!
What you Need to Make Pumpkin Zucchini Muffins
- Canola Oil
- Pure Vanilla Extract
- 100% Pure Pumpkin
- Unbleached All Purpose Flour
- Whole Wheat Flour
- Baking Soda
- Baking Powder
- Shredded Zucchini
What is the best way to shred zucchini?
I like to use my food processor best, however if you don’t have one you can use a box grater. I like to shred the zucchinis that get rather large. 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.
How to freeze extra shredded zucchini?
After the zucchini is shredded I put it in a paper towel line 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.
How to Make Pumpkin Muffins with Zucchini
These 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.
Combine the wet ingredients: canola oil, eggs, sugar, vanilla, and pumpkin together in a large bowl and whisk well until smooth.
Add the flours, baking soda, baking powder and cinnamon and mix together just until combined. Then fold in the shredded zucchini.
Using a large scoop or spoon, add the batter into paper lined or greased muffin cups so they are about ¾ full.
Bake the muffins in a 350° for 16-18 minutes or until a toothpick in center comes out clean. Let muffins cool for a few minutes in the pan and then remove to wire rack or counter to cool completely.
And that's it! Super simple recipe from start to finish. Eat these muffins for breakfast, snack or pack them in lunches. Make an extra batch and freeze them.
How to Freeze Muffins?
Muffins are one of the easiest things to freeze and the item I always have in my freezer. Let the muffins cool completely and then place in a freezer safe air tight container or zip top bag. I like to use the freezer safe rubbermaid storage containers. They are affordable and durable. If they do happen to crack or break, because I have kids and a husband and it has happened, I don't feel bad tossing them and buying new ones. Be sure to label your containers. Muffins will last up to 3 months in the freezer.
To thaw muffins, just remove from the freezer about 15 minutes before ready to eat. Or you can take out and thaw on counter, covered, over night. 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.
Here are some more freezer friendly muffins you might like to try and stock your freezer with!
- Banana Nut Muffins
- Cranberry Orange Muffins
- Chocolate Zucchini Muffins
- Cinnamon Sugar Donut Muffins
- Applesauce Mini Muffins
- Banana Bread Dark Chocolate Chip Muffins
- Cheesy Corn Muffins
- Meyer Lemon Poppy Seed Muffins
- Strawberry Banana Muffins
- Peanut Butter & Banana Chocolate Muffins
Give these tasty year round Pumpkin Zucchini Muffins a try and let me know how much you enjoy them in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Pumpkin Zucchini Muffins
- 1 cup canola oil
- 4 large eggs
- 2 cups 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
- 2 teaspoons cinnamon
- 2 cups shredded zucchini
- Preheat oven to 350°.
- In a stand mixer or large bowl, whisk together the oil, eggs, sugar, vanilla and pumpkin until smooth.
- Add both flours, baking soda, baking powder and cinnamon and mix together just until combined.
- Fold in zucchini.
- Scoop or spoon batter ¾ full into lined muffin pan.
- Bake for 16-18 minutes or until a toothpick inserted in center comes out clean.
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