Pumpkin Zucchini Muffins
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These Pumpkin Zucchini Muffins are part cozy fall treat, part sneaky veggie win. Moist, fluffy and topped with crunchy pepitas, they’re the grab-and-go snack you’ll keep reaching for all season.
The Fall Muffins That Disappear Fast
There’s just something about fall baking that makes me ridiculously happy. The kitchen smells amazing, the oven keeps the house warm, and suddenly muffins feel like a completely acceptable breakfast, lunch, or snack. These Pumpkin Zucchini Muffins are one of my absolute favorites to bake when the leaves start turning. They’re soft, and golden with a sneaky bit of zucchini that keeps them tender and moist.
These muffins may sound complicated – but believe me they ain’t! The most time intensive part is prepping the zucchini but even then all you need to do is grate it up and squeeze the water out, or free therapy as I like to call it. Other than that, these muffins can be on your table in 45 minutes flat, pretty good for a baked treat I must say.
Why You’ll Love These Pumpkin Zucchini Muffins
- Moist and fluffy. The combo of pumpkin and zucchini keeps these muffins soft and tender.
- Sneaky veggie bonus. Nobody will guess there’s zucchini hiding in there, but you’ll feel good knowing it’s in the mix.
- Baker’s dream recipe. Comes together in minutes, makes the house smell amazing, and is practically foolproof.
- Perfect for any time of day. Breakfast on the go, cozy afternoon snack, or dessert with a cup of coffee.
- Freezer-friendly and meal prep ready. Bake once, stash a batch, and enjoy homemade muffins whenever the craving hits.
Ingredients and Tips
- Let the batter rest. I know it’s hard to wait when the kitchen smells so good, but give your batter 15 minutes to rest before baking. This little pause lets the baking powder activate and the gluten relax, which means taller, fluffier muffins with a perfect rise. Totally worth the wait.
- Fill the cups to the top. No half measures here. Scoop that batter right up to the rim of each muffin cup. That generous fill is the secret to those bakery-style domes. Pro tip: an ice cream scoop makes portioning super easy (and keeps things neat).
- Start with high heat. Here’s a bakery trick: bake the muffins at 425°F for the first 7 minutes, then reduce to 350°F for the remaining time. That initial blast of heat helps them rise quickly, giving you those beautiful, sky-high tops.
- Squeeze the zucchini. This one’s non-negotiable. Too much moisture will make your muffins heavy and dense. Grate the zucchini, then squeeze it really well, a kitchen towel or paper towel works perfectly.
- Don’t overmix. Stir just until the dry ingredients disappear. A few lumps in the batter are completely fine and will actually give you a better texture.
- Add-ins are welcome. Chopped nuts, chocolate chips, or dried cranberries all work beautifully. Just don’t overload the batter or it might affect the rise.
Preheat your oven to 425°F and get your muffin pan ready. You can either spray it with nonstick cooking spray or line it with paper liners. A 12-cup pan will give you standard muffins, but if you’re feeling bold, go for 6 jumbo ones.
In a large bowl, whisk together 2 ½ cups of flour, ¾ cup of packed brown sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Set that aside.
In a separate bowl, whisk together 1 cup pumpkin puree, 1 grated and well-drained zucchini, 1 egg, ½ cup melted butter, ⅔ cup milk, and 1 teaspoon vanilla. Make sure that zucchini is really squeezed.
Pour the wet mixture into the dry ingredients and gently fold them together with a spatula. The goal is to mix until no streaks of flour remain. The batter should be slightly lumpy. Overmixing will make your muffins tough.
Use an ice cream scoop (trust me, it makes life easier) to fill each muffin cup all the way to the top. Don’t hold back here, that generous fill is what gives you those high, bakery-style muffin tops. Sprinkle each one with pepitas and a little turbinado sugar for extra crunch and sparkle.
Bake the muffins at 425°F for the first 7 minutes. This blast of high heat helps them rise tall and proud. Then reduce the temperature to 350°F and bake for another 16 to 20 minutes until they’re golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling. Or, if you’re like me, eat one warm because fresh-out-of-the-oven muffins are one of life’s greatest joys.
Substitutions
- Pumpkin puree: You can use homemade pumpkin puree if you’ve got it on hand, or even mashed sweet potato or butternut squash.
- Zucchini: Swap it for grated carrot if that’s what’s in the fridge. It adds the same moisture and sneaky veggie boost.
- Butter: Melted coconut oil or a neutral oil like vegetable or canola works just as well here. The flavor will be a bit lighter, but the texture stays tender and soft.
- Milk: Any dairy or non-dairy milk will work. Almond, oat, soy, you name it.
- Flour: Feel free to replace up to half of the all-purpose flour with whole wheat for a nuttier flavor and more fiber.
- Pepitas: Chopped walnuts or pecans add great crunch too. Or skip the topping entirely if you’re keeping it simple.
- Sugar: You can use coconut sugar or regular white sugar in place of brown. The muffins will be slightly less rich in flavor but still sweet and tasty.
- Jo’s Tip: As long as you keep the wet-to-dry ratio roughly the same, this recipe is super forgiving.
Frequently Asked Questions
Can I make these muffins ahead of time?
Absolutely. These muffins keep really well for a few days, so they’re perfect for meal prep. Bake them, let them cool completely, then store them in an airtight container at room temperature for up to 3 days or in the fridge for up to 5.
Can I freeze them?
Yes! Once cooled, pop them into a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to eat, just thaw one on the counter or warm it up in the microwave for 20 to 30 seconds.
Can I bake these in an air fryer?
You sure can. Line your air fryer basket with parchment liners and fill them about three-quarters full. Air fry at 325°F for about 15 to 18 minutes until a toothpick comes out clean. The muffins won’t rise quite as high as they do in the oven, but they’ll still be soft, fluffy, and delicious.
How do I keep my muffins from sinking?
Two big reasons muffins sink: overmixing the batter and opening the oven door too early. Stir gently and only until the flour disappears. And resist the urge to peek while they’re baking, that quick drop in temperature can mess with the rise.
Why are my muffins dry?
Dry muffins usually mean too much flour or overbaking. Always spoon and level your flour instead of scooping directly from the bag, and start checking for doneness a couple of minutes early. Remember, they’ll keep cooking a bit as they cool.
Can I make them gluten-free?
Yes, just use a good 1:1 gluten-free flour blend. The texture might be slightly different, but they’ll still be moist and tasty.
Try These Muffins Next
- The Perfect Banana Muffins
- Apple Coffee Cake Muffins
- Peanut Butter and Chocolate Chip Muffins
- Double Chocolate Muffins
- Easy Egg Muffins
- Blueberry Muffins
- Banana Nut Muffins
- Pumpkin Chocolate Chip Muffins
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Pumpkin Zucchini Muffins
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Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup brown sugar (packed)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup canned pumpkin
- 1 medium zucchini (grated and drained)
- 1 large egg
- ½ cup butter (unsalted and melted)
- ⅔ cup milk
- 1 teaspoon vanilla extract
- ¼ cup pepitas (toasted for sprinkling over the top of muffins)
- 1 tablespoon turbinado sugar (for sprinkling over the top of muffins)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 425℉. Spray a 6 or 12 muffing baking pan with cooking spray, or line it with muffin liners.
- In a large bowl combine the flour, brown sugar, baking powder and salt. Set aside.
- In another bowl whisk the pumpkin, zucchini with the egg, melted butter, milk and vanilla extract.
- Add the pumpkin zucchini mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don't over mix, and keep in mind the batter will be a bit lumpy.
- Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. You will completely fill the muffin cups, this way you will get nice muffins with perfect domes. The batter should be enough for 12 small muffins or 6 jumbo muffins. Top each muffin with a few pepitas, then sprinkle with some turbinado sugar or brown sugar.
- Transfer the muffin pan to the oven on the middle rack and bake for 7 minutes at 425ºF, then turn the temperature down to 350ºF and bake for another 16-20 minutes or until muffins are done. To test for doneness, insert a toothpick in the center of a muffin and if it comes out clean the muffins are baked. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.
Notes
- Let the batter rest. Give the batter 15 minutes before baking. This allows the baking powder to activate and the gluten to relax, which creates a higher rise and a fluffier texture.
- Fill those muffin cups. Fill them right to the top for those tall, bakery-style domes. An ice cream scoop makes portioning easier and more consistent.
- Start hot, finish low. Bake at 425°F for the first 7 minutes to help them rise, then reduce the temperature to 350°F to finish baking through.
- Squeeze the zucchini. Excess moisture will make the muffins dense. Wrap the grated zucchini in a kitchen towel and squeeze out as much water as possible.
- Add a topping. Pepitas and turbinado sugar give these muffins a beautiful finish with a little crunch.
- Freezer friendly. These muffins freeze well for up to 3 months. Reheat in the microwave for 20 to 30 seconds when ready to eat.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
