• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
45 minutes
4.24 from 34 votes
10 Comments

Pumpkin Zucchini Muffins

Jump to RecipePrint RecipeJump to Video
  • 206
by: Joanna Cismaru
10.03.20

This post may contain affiliate links. Please read my disclosure policy.

These Pumpkin Zucchini Muffins are perfect for this time of year. It’s the perfect breakfast treat and autumn comfort food. They’re so good for you since they’re loaded with pumpkin and zucchini, and incredibly moist and delicious, they’ll blow your mind. What a way to start the day!

a bunch of Pumpkin Zucchini Muffins on top of each other on a cooling rack

I will raise my hand and declare that I am a muffin person. Blueberry, carrot, banana, whatever it is, I will devour it with glee. It’s one of my favorite little breakfast treats since it’s so easy to grab and run out the door with. These muffins are totally different from any I’ve ever made packed with super nutritious pumpkin and zucchini but still sweet and delicious!

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.

What’s the deal with zucchini?

There’s so many delicious ways to cook with zucchini, I mean besides the famously moist and delicious Chocolate Zucchini Bread, you can also grill them, roast them, saute them, bake them into Lasagna. The world is your oyster when you’ve got a zucchini in hand!

Why’s pumpkin so great?

Pumpkin is a little powerhouse! It’s packed full of fiber, vitamins, and antioxidants. It’s a nutrient dense low calorie squash that deserves more love year round than just around holidays. So let’s get into it!

overhead shot of ingredients needed to make Pumpkin Zucchini Muffins

Ingredients

  • Dry ingredients – All purpose flour, brown sugar, baking powder, and salt.
  • Wet ingredients – Pumpkin, grated zucchini, egg, melted unsalted butter, vanilla extract, and milk.
  • Pepitas – To be sprinkled over top before baking yum! Also known as pumpkin seeds. Secret here is to toast them in the oven for a few minutes first, it makes all the difference.
  • Turbinado Sugar – It’s a raw sugar, golden-brown in color and it often used as a sweetener or topping on baked goods. If you can’t find, regular brown sugar works as well.

Other mix-ins

I kept these nice and basic especially when introducing you guys to such a new and innovative muffin, but you are free to add some fun mix-ins!

  • Try dried fruits like raisins, cranberries, and chopped apricot.
  • You can also use nuts! I love to use soft varieties like pecans and walnuts. These are also great substitutions for the pepitas used as a topping. Try out sliced almonds on top for a bit more crunch.
  • Do you have a bit of a sweet tooth? Try out some chocolate chips. But, if you want to keep these healthier, you can add some diced apples for a bit of a sweet bite.
process shots showing how to make Pumpkin Zucchini Muffins

How to make Pumpkin Zucchini Muffins

  1. Prepare oven and muffin pan: Preheat the oven to 425 degrees F. Spray a 6 or 12 muffing baking pan with cooking spray, or line it with muffin liners.
  2. Combine dry ingredients: In a large bowl combine the flour, brown sugar, baking powder and salt. Set aside.
  3. Combine wet ingredients: In another bowl whisk the pumpkin, zucchini with the egg, melted butter, milk and vanilla extract.
  4. Make batter: 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. Just mix until you can no longer see white flour in the batter.
  5. Spoon into muffin tin: 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.
  6. Bake: Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown and baked inside.
a dozen Pumpkin Zucchini Muffins on a cooling rack

Gluten free option

If you choose to use gluten free flour you’ll need to be sure to use a good binder like xanthan gum. Keep in mind that you want to use 1/4 teaspoon per cup of flour.

How to toast pepitas

  1. Preheat your oven to 150 F degrees. Spread parchment paper over a baking sheet.
  2. Mix pepitas with a little drizzle of olive oil and stir well before sprinkling some salt over top.
  3. Bake the pepitas for 10 – 15 minutes, shaking the pan halfway through.
overhead shot of Pumpkin Zucchini Muffins on a cooling rack with one muffin broken in half

How to tell when muffins are done baking

Insert a toothpick into the thickest part of one of the muffins in the tin. If the toothpick comes out clean, your muffins are done baking. If there is any batter sticking to the toothpick, bake for 5-10 minutes at a time until the toothpick comes out clean. Use a new toothpick for each test.

The hey is in the batter

Now a lumpy thick batter may look counter intuitive to some of us, but that’s exactly what we’re going for with these muffins! Don’t over mix your batter because you’ll fight with the batter, creating gluten and giving us muffins that are way too dense. We want an ugly, messy batter so the less perfect the better!

close up of Pumpkin Zucchini Muffins on a cooling rack

Leftovers

Store these pumpkin zucchini muffins in either a plastic bag, plastic wrap, or an airtight container. They will last at room temperature for 3 days or in your fridge for 1 week. These are extra delicious if you reheat them for about 30 seconds in the microwave before digging in!

Freezing

Wrap these muffins individually with either plastic wrap or foil, or you can place them all in a large freezer bag or airtight container. Reheat by putting them in the microwave for 1 minute, or until heated through.

Pumpkin Zucchini Muffins on a cooling rack

More Drool Worthy Muffins:

  • The Perfect Banana Muffins
  • Apple Coffee Cake Muffins
  • Peanut Butter and Chocolate Chip Muffins
  • Jumbo Blueberry Buttermilk Muffins
  • Carrot Cake Muffins
  • Bakery Style Blueberry Muffins
  • Breakfast Egg Muffins
  • Banana Nut Muffins

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

side view shot of pumpkin zucchini muffins on a cooling rack

Pumpkin Zucchini Muffins

4.24 from 34 votes
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
These Pumpkin Zucchini Muffins are perfect for this time of year. It's the perfect breakfast treat and autumn comfort food. They're so good for you since they're loaded with pumpkin and zucchini, and incredibly moist and delicious, they'll blow your mind. What a way to start the day!

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
  • â…” 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
US Customary – Metric

Instructions

  • Prepare oven and muffin pan: Preheat the oven to 425 degrees F. Spray a 6 or 12 muffing baking pan with cooking spray, or line it with muffin liners.
  • Combine dry ingredients: In a large bowl combine the flour, brown sugar, baking powder and salt. Set aside.
  • Combine wet ingredients: In another bowl whisk the pumpkin, zucchini with the egg, melted butter, milk and vanilla extract.
  • Make batter: 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 into muffin tin: 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.
  • Bake: Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.

Video

Recipe Notes

  1. Store these muffins in either a plastic bag, plastic wrap, or an airtight container. They will last at room temperature for 3 days or in your fridge for 1 week. These are extra delicious if you reheat them for about 30 seconds in the microwave before digging in!
  2. Wrap these muffins individually with either plastic wrap or foil, or you can place them all in a large freezer bag or airtight container. Reheat by putting them in the microwave for 1 minute, or until heated through.

Nutrition Information:

Serving: 1muffinCalories: 253kcal (13%)Carbohydrates: 38g (13%)Protein: 5g (10%)Fat: 10g (15%)Saturated Fat: 5g (31%)Cholesterol: 39mg (13%)Sodium: 215mg (9%)Potassium: 267mg (8%)Fiber: 2g (8%)Sugar: 16g (18%)Vitamin A: 3494IU (70%)Vitamin C: 4mg (5%)Calcium: 87mg (9%)Iron: 2mg (11%)
Course:Breakfast, Brunch
Cuisine:American
Keyword:pumpkin zucchini muffins
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 206

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

side view shot of a serving spoon taking a scoop of white beans and bacon from a pot
Previous Post
White Beans with Bacon and Herbs
overhead shot of chicken drumsticks and beluga lentils in a pot
Next Post
One Pot Chicken Drumsticks with Beluga Lentils

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Lucy says

    August 25, 2021 at 2:58 pm

    I made these however instead of pepitas I added currants – was making for my two old as well as me 🙂 and they are a lovely texture, not too sweet and a nice crunchy top even though I omitted the sugar on top. I also added cinnamon and all spice. Thanks Jo, would make again!

    Reply
    • Joanna Cismaru says

      August 26, 2021 at 10:39 am

      Glad you liked them, Lucy!

      Reply
  2. Lynda says

    December 31, 2020 at 11:34 am

    5 stars
    I set out to make some healthy, easy to grab snacks for my daughter with a new baby. I had pumpkin and zucchini on hand and whipped them up. Yum!
    I taste tested one before packing them up and I would definitely make them again!

    Reply
  3. Oliver Miraeir says

    September 13, 2020 at 7:28 pm

    This recipe actually makes 24 muffins

    Reply
    • jo says

      September 13, 2020 at 7:31 pm

      It depends on your muffin tin size.

      Reply
  4. Maureen Carruthers says

    October 8, 2019 at 8:47 am

    Hello! I made these – and liked them but wanted to add a spice- what about a little pumpkin pie spice!?

    Reply
    • Jo Cooks Team says

      October 8, 2019 at 10:12 am

      Absolutely! A tsp or two should do the trick 🙂

      Reply
      • Tracy L. says

        November 3, 2019 at 7:20 am

        I didn’t have milk on hand and so I used oat milk. I found that these were very dense. The flavors were there. I added 2 tsp pumpkin pie spice. Perfect amount of sweetness. I think I’ll need to redo with regular milk. I ate them anyway with lots of butter!

  5. Mrs Donna L Young says

    October 4, 2019 at 4:54 pm

    Hi Thanks for all the great recipes… What do toy consider a medium zucchini? LOl grated 1 cup? 2 cups? Please help out this old lady.. Thanks Donna

    Reply
    • jo says

      October 4, 2019 at 6:17 pm

      Hi Donna! It’s about 1 cup grated. 🙂

      Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
chow mein in a white asian bowl.

Asian

caprese gnocchi in a sheet pan.

Italian

chicken fajita taquitos with sour cream and salsa on a white platter.

Mexican

chicken and mushroom in creamy dill sauce over a bed of rice in a blue bowl.

Romanian

freshly made lamb korma in a beige braiser.

Indian

freshly made hummus drizzled with olive oil and garnished with tomatoes cucumbers and olives.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!