Pumpkin Zucchini Muffins

4.35 from 40 votes

Pumpkin Zucchini Muffins

These Pumpkin Zucchini Muffins are soft, spiced, and full of cozy fall flavor. They make your kitchen smell incredible and taste like a bakery treat. Each bite is tender, moist, and just sweet enough, with a sneaky boost of veggies that makes them feel a little less indulgent while still tasting like cake. Perfect for breakfast, brunch, or a quick afternoon snack with coffee.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Brunch

Cuisine: American

Keyword: pumpkin zucchini muffins

Servings:

Calories: 250kcal

Author: Joanna Cismaru

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

US Customary - Metric

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.

Video

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