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.

The BEST Pumpkin Zucchini Muffins (Perfectly Spiced!)

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

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.
Put the dry ingredients like flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice into a medium-sized mixing bowl.
Whisk the dry ingredients together until they are combined.
Make a space in the middle of the dry ingredients so you can add the wet ingredients.
Pour the wet ingredients including the eggs, pumpkin puree, melted butter, and vanilla extract into the center space you made in the dry ingredients.
Mix the dry and wet ingredients until the flour is fully mixed in and you have a smooth batter.
Add the zucchini that you just grated into the muffin batter you have combined.
Stir in the grated zucchini until it is spread evenly throughout the muffin batter.
Spoon the muffin batter into the prepared muffin tin. Fill about 12 muffin cups almost completely full.
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.
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