The BEST Pumpkin Zucchini Muffins (Perfectly Spiced!)

These pumpkin zucchini muffins are a truly irresistible bite, bursting with warm pumpkin pie spice, sweet pumpkin puree, and the unexpected moisture from fresh grated zucchini. They are the kind of delightful breakfast treat that makes a cozy fall morning feel complete. Imagine sinking your teeth into one of these tender, flavorful muffins; it is a little moment of simple joy.

A plate of freshly baked pumpkin zucchini muffins, ready to enjoy.

As autumn arrives and the leaves begin to turn their brilliant shades, my thoughts always drift towards comforting flavors and the warm scent of spices baking in the kitchen. This time of year feels like a special prelude to the big holiday baking season, and I find myself reaching for my well-loved spice blends more and more. My family and friends eagerly anticipate their favorite fall drinks, but I am just as excited about the wonderful smell that fills my home when pumpkin-spiced goodies are in the oven. Having a generous batch of my homemade pumpkin pie spice ready to go certainly encourages a lot of pumpkin-inspired baking. These delicious muffins offer a perfect start to any day. The timing in late September and early October could not be better, offering a fantastic way to use up any remaining zucchini from your garden harvest and bake up a truly ideal muffin for busy back-to-school mornings.

Pantry Staples for Perfect Pumpkin Zucchini Muffins

Having the right ingredients ready makes all the difference in baking success. These muffins rely on a few standard pantry items plus the star additions of pumpkin and zucchini. Here is what you will need to gather for this delicious recipe.

  • Flour – You will need one and a half cups of all purpose flour. This provides the main structure for our muffins.
  • Sugar – One cup of white granulated sugar brings the necessary sweetness to balance the flavors.
  • Baking Soda – Half a teaspoon of baking soda helps the muffins rise and contributes to their soft texture.
  • Baking Powder – A quarter teaspoon of baking powder works alongside the baking soda to ensure a good lift.
  • Salt – A quarter teaspoon of salt enhances all the other flavors in the muffin.
  • Pumpkin Puree – You will need one cup of canned pumpkin puree. Make sure it is pure pumpkin and not pumpkin pie filling. Both canned or homemade pumpkin puree work wonderfully in this recipe. While I adore making my own puree, I did not grow any sugar pumpkins (also called sweet pumpkins or pie pumpkins) this year, so canned works just fine.
  • Butter – Half a cup of butter is needed. You can use either salted or unsalted butter in this recipe. If you choose to use salted butter, you might want to slightly reduce the amount of added salt in the recipe to just a small pinch, or even leave it out completely, especially if you do not typically use much salt in your baking. Make sure it is melted and cooled before adding it.
  • Eggs – You will need two large eggs, lightly beaten. Your muffins may bake a little faster and more evenly if your eggs are at room temperature. A simple trick to warm up your eggs quickly is to just place them in a cup or small bowl of warm water for a few minutes.
  • Vanilla Extract – One teaspoon of vanilla extract or vanilla paste adds a rich layer of flavor. Both options will enhance the pumpkin and spices beautifully, making these muffins even more incredible and flavorful.
  • Pumpkin Spice – Two teaspoons of pumpkin pie spice provides that signature autumnal warmth. I must admit I am quite fond of my own homemade pumpkin pie spice blend. It contains all my favorite warm baking spices in just the right proportions to truly elevate all my pumpkin baking to something fantastic.
  • Zucchini – You will need half a cup of grated zucchini. I usually use one smaller to medium sized zucchini to get this amount.

Thinking about extra delights to mix into your muffins or sprinkle on top is always fun. Some lovely stir in or topping ideas include dried fruits such as apple chips, raisins, cranberries, or apricots. Nuts and seeds are also fantastic additions. You can use any of your favorite nuts like walnuts, pecans, or almonds. For a healthy topping, try almond slivers or roasted pepitas, or add a sweet crunch with turbinado sugar. The free printable recipe card below provides all the specific ingredient details, exact quantities, and instructions with helpful tips.

Four golden pumpkin zucchini muffins arranged neatly on a white plate, emphasizing their homemade appeal.

Simple Steps to Bake Delicious Pumpkin Zucchini Muffins

Making these moist and flavorful muffins is a quick and easy process. I love that this recipe uses a one bowl method, which means minimal cleanup afterwards. To get started, you will need a muffin tin, a mixing bowl, a cheese grater, and your standard measuring utensils. This recipe is designed to make one dozen standard sized muffins. If you prefer mini muffins, this batter will yield approximately 36 mini muffins.

Here is a straightforward guide to preparing the batter and baking these wonderful treats.

Prepare the Muffin Batter:

Step 1: Get the oven ready. Preheat your oven to 350ºF (175ºC or Gas Mark 4). Prepare your muffin tin by lining it with paper muffin liners. If you do not have paper liners, you can coat the muffin tin cups generously with non stick cooking spray.

Step 2: Combine the dry ingredients. In a medium to large mixing bowl, add all your dry ingredients. This includes one and a half cups (approximately 187.5 grams) of all purpose flour, one cup (200 grams) of sugar, half a teaspoon (about 2.5 grams) of baking soda, a quarter teaspoon (around 1.2 grams) of baking powder, a quarter teaspoon (roughly 1.2 grams) of salt, and two teaspoons (about 5 grams) of pumpkin pie spice. Whisk or mix these dry ingredients together thoroughly until they are well combined. Then, form a small well or indentation in the center of the bowl, making a space for the wet ingredients.

Step 3: Add the wet ingredients. Pour the wet ingredients into the well you created in the dry mixture. This includes one cup (around 245 grams) of pumpkin puree, two lightly beaten eggs (weighing about 100 grams), half a cup (approximately 113.5 grams) of melted butter that has cooled slightly, and one teaspoon (5 milliliters) of vanilla extract. Mix these ingredients together gently. Continue mixing until the batter is smooth and the flour is fully incorporated. Be careful not to overmix.

Step 4: Fold in the zucchini. The final ingredient to add is the grated zucchini. Measure out half a cup (which is about 62 grams) of your prepared grated zucchini. Add this to the muffin batter. Stir the grated zucchini in just enough to ensure it is evenly distributed throughout the batter. You should see flecks of green throughout the mixture.

Portion and Bake:

Step 5: Fill the muffin cups. Now it is time to portion the batter into your prepared muffin tin. Spoon the batter into each muffin liner. Fill each muffin liner almost completely full. This will give you nice, domed muffin tops. There is an image below that shows a comparison of filling cups two thirds full versus filling them almost completely full.

Step 6: Bake until done. Place the filled muffin tin into your preheated oven. Bake at 350ºF (175ºC or Gas Mark 4) for a total time of 20 to 22 minutes. You will know your muffins are ready when their tops look lightly golden brown. They should feel firm yet spring back gently when you lightly touch them. You can also test for doneness by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, your muffins are baked perfectly.

Step 7: Cool before serving. Once the muffins are finished baking, carefully remove the muffin tin from the oven. Place the muffin pan onto a wire cooling rack and let the muffins cool in the pan for about 10 minutes before you plan to serve them. This initial cooling helps them set. After this initial cooling period, you can remove any remaining muffins from the pan and transfer them directly onto the wire cooling rack to cool down completely.

A close-up of golden pumpkin zucchini muffins on a white plate, highlighting their rich texture.

Enjoying Your Pumpkin Zucchini Muffins

These delightful muffins are fantastic all on their own, perhaps grabbed as you head out the door on a busy morning. But they also pair beautifully with other dishes, creating a more complete meal. Consider adding a savory element to your breakfast or brunch with these muffins.

You could serve them alongside a protein packed dish like a hearty ham and cheese quiche. They also complement simple breakfast meats such as microwave bacon for a quick addition, or a more substantial sausage egg and cheese casserole. These combinations offer a wonderful balance of sweet and savory flavors to start your day right. I often find that the slightly sweet, spiced muffin is the perfect counterpoint to something savory and eggy. You can find more of my favorite breakfast ideas to pair with these muffins right here. Enjoy exploring new combinations.

Tips and Notes for Baking Success

Baking is often in the details, and I have gathered a few helpful tips and notes to ensure your pumpkin zucchini muffins turn out perfectly every time. These little insights can make a big difference in the final result and your baking experience.

These muffins are absolutely wonderful when served warm, especially right after they have come out of the oven. If you are enjoying them later and want that warm, comforting feeling, simply heat them gently in the microwave. Start with 30 second increments until the muffins reach your desired warmth. This brings back that fresh baked taste and texture.

Because these muffins contain a good amount of moisture from the pumpkin puree and the zucchini, I highly recommend spraying your paper muffin liners with a little non stick cooking spray before adding the batter. This simple step is a lifesaver. It will make removing the paper cups much easier once the muffins are baked and cooled, preventing them from sticking and tearing the muffin apart.

Properly preparing your zucchini is key. Start by washing it well and drying it off thoroughly. Then, grate it using your standard cheese grater. Peeling the zucchini beforehand is completely optional; I often leave the peel on, especially if it is a tender young zucchini. After grating, you can help manage the moisture content by placing the grated zucchini between a couple of paper towels and gently pressing to soak up any extra water. I have baked these muffins both with and without drying the zucchini first. While sometimes the extra liquid is fine, if your zucchini is particularly watery, it can add too much moisture. This can affect the texture of your muffins, potentially making them too dense, and it can also change how long they need to bake. Taking a moment to dry the zucchini can help ensure consistent results.

Planning Ahead

If you are looking for ways to save time on busy mornings, these pumpkin zucchini muffins are a great candidate for making ahead. They store and freeze exceptionally well, so you can enjoy homemade goodness whenever you like without baking from scratch every time.

These muffins freeze beautifully. To freeze them, first make sure they are completely cooled. Then, wrap each muffin tightly in plastic cling film or heavy duty aluminum foil. Once wrapped, place the individual muffins into a zip top freezer storage bag. Remove as much air as possible before sealing the bag. You can then store them in the freezer for longer term storage. To enjoy a frozen muffin, simply set it out on the counter the night before you want to eat it. They will thaw overnight and be ready for you to enjoy in the morning, perhaps with a quick reheat.

Storing Your Baked Muffins

Once your pumpkin zucchini muffins are baked and cooled, proper storage will keep them fresh and delicious for several days. Keeping them in an airtight container is the best way to maintain their moisture and flavor.

Store your baked muffins in a container that seals airtight at room temperature. They will stay fresh this way for about three to four days. If you need to keep them longer, you can also store them in an airtight container in the refrigerator for up to one week. If you decide to store them in the fridge, they might benefit from a quick warm up before serving. As mentioned before, just pop the muffins into the microwave for around 30 seconds to bring back that lovely warmth and softness. This makes them taste just like they were freshly baked.

Golden-brown pumpkin zucchini muffins on a white plate, showcasing their moist texture and warm spices.

Common Questions About Pumpkin Zucchini Muffins

I often get asked questions about specific recipes, and these pumpkin zucchini muffins are no exception. Here are some answers to common inquiries that might help you as you bake and enjoy them.

Can I make mini pumpkin zucchini muffins instead of standard size ones?

Absolutely you can. This recipe works perfectly for mini muffins. You will get significantly more mini muffins from the same amount of batter, usually around three times as many as regular sized ones. Prepare the batter and the muffin tin exactly the same way. The only difference will be the baking time. Mini muffins will bake much faster, typically needing only 11 to 13 minutes in the oven. Keep a close eye on them as they bake.

Can I use frozen zucchini in this muffin recipe?

Yes, you can definitely use frozen grated zucchini if you do not have fresh on hand. Frozen zucchini works well. Make sure to allow it to thaw completely before you plan to use it in the batter. It is also very important to drain off any excess moisture after it thaws, as frozen zucchini tends to release a lot of water. Pat it dry with paper towels as you would with fresh zucchini.

What kind of mix ins or additions work well in these muffins?

These muffins are wonderfully adaptable. While I love adding mini chocolate chips or chocolate chunks to mine for a little bit of sweetness, many other additions work fantastically. Nuts like walnuts, pecans, or almonds are great. Seeds such as pumpkin seeds or pepitas can add a nice crunch. Dried fruits like cranberries, raisins, or chopped apricots also complement the fall flavors beautifully. Feel free to experiment with your favorites.

Is it necessary to peel the zucchini before grating it for muffins?

No, peeling the zucchini is entirely optional for this recipe. The skin of most zucchinis, especially smaller or medium sized ones, is quite thin and tender. It softens completely during baking and is not noticeable in the finished muffin texture. I usually leave the skin on, as it adds a little extra fiber and nutrients. If you are using a very large zucchini with thick skin, you might prefer to peel it, but for most cases, it is not needed.

How can I tell if my pumpkin puree is the right kind and not pie filling?

This is an important distinction. Canned pumpkin puree contains just cooked and pureed pumpkin. Canned pumpkin pie filling, on the other hand, has added sugar, spices, and sometimes thickeners already mixed in. For this recipe, you need pure pumpkin puree. The can label will usually clearly state “100% Pure Pumpkin” or similar. Always double check the ingredients list to be sure.

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Four golden pumpkin zucchini muffins arranged neatly on a white plate, emphasizing their homemade appeal.

The BEST Pumpkin Zucchini Muffins (Perfectly Spiced!)

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  • Author: Ryan Miller
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 11 muffins
  • Category: Muffins
  • Method: Oven

Description

These Pumpkin Zucchini Muffins are incredibly moist and flavorful loaded with warm pumpkin spice, sweet pumpkin puree, and fresh grated zucchini! They are an irresistible breakfast treat perfect for cozy fall mornings!


Ingredients

  • 1 ½ cup (180 grams) all-purpose flour
  • 1 cup (200 grams) sugar
  • 2 teaspoon (4 grams) pumpkin pie spice
  • ½ teaspoon (2.5 grams) baking soda
  • ¼ teaspoon (1 grams) baking powder
  • ¼ teaspoon (1.25 grams) salt
  • 2 (105 grams) eggs, beaten and at room temperature
  • 1 cup (240 grams) pumpkin puree
  • ½ cup (115 grams) butter, melted and cooled
  • 1 teaspoon (5 ml) vanilla extract
  • ½ cup (60 grams) grated zucchini

Instructions

  1. Preheat your oven to 350°F (175°C) and get your muffin tin ready by lining it with paper cups or spraying it lightly with non-stick cooking spray.
  2. Put the dry ingredients like flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice into a medium-sized mixing bowl.
  3. Whisk the dry ingredients together until they are combined.
  4. Make a space in the middle of the dry ingredients so you can add the wet ingredients.
  5. Pour the wet ingredients including the eggs, pumpkin puree, melted butter, and vanilla extract into the center space you made in the dry ingredients.
  6. Mix the dry and wet ingredients until the flour is fully mixed in and you have a smooth batter.
  7. Add the zucchini that you just grated into the muffin batter you have combined.
  8. Stir in the grated zucchini until it is spread evenly throughout the muffin batter.
  9. Spoon the muffin batter into the prepared muffin tin. Fill about 12 muffin cups almost completely full.
  10. Bake in the preheated oven at 350°F (175°C) for 20 to 22 minutes, or until the tops of the muffins are slightly golden, feel firm when you touch them, and a toothpick inserted into the center comes out clean.
  11. Take the muffins out of the oven when they are finished baking. Let them cool in the pan on a wire rack for 10 minutes before you move them directly to the wire rack to cool all the way.

Notes

  • These muffins taste wonderful when they are served warm right after baking. If you want to warm them up later, heat them in the microwave for 30 seconds at a time until they are as warm as you like.
  • Since these muffins contain a lot of moisture, I suggest spraying the paper muffin cups with nonstick cooking spray. This will help the papers come off easily.
  • To get your zucchini ready, wash it, dry it off well, and grate it using your cheese grater. After grating it, you can soak up the extra water by placing the grated zucchini between some paper towels. I have made these muffins both with and without drying the zucchini. However, if your zucchini adds too much liquid, it can affect the texture of your muffins and change how long they need to bake.
  • You can bake these muffins ahead of time and wrap them tightly in plastic wrap or heavy-duty aluminum foil. Then put them into a resealable freezer bag. You can leave the frozen muffins on the counter the night before to thaw overnight and eat them in the morning.
  • Keep your baked muffins in a container that seals airtight at room temperature for up to 3 or 4 days. You can also store them in the refrigerator in an airtight container for up to one week. If you want to warm them up, just put them in the microwave for around 30 seconds.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 212kcal
  • Sugar: 19g
  • Sodium: 118mg
  • Fat: 9.5g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg

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