Pumpkin Zucchini Muffins

Easy pumpkin zucchini muffins are lightly spiced and make a muffin that's perfectly moist and flavorful. It's a delicious muffins that's idea to serve for breakfast, a snack or dessert.

This muffin recipe blends the best of summer and fall creating a muffin you can enjoy any time of year! They have a sweet, sugary crumble topping and walnuts give them some extra crunch and texture.

If you love these Zucchini pumpkin muffins you might also enjoy my other pumpkin recipes such as this pumpkin pull apart bread, Old-Fashioned Pumpkin Bread, Pumpkin Banana Bread and pumpkin spice muffins.

Why You Will Love This Recipe

• These muffins are super easy to make using common ingredients.
• A convenient, portable, and satisfying breakfast or snack.
• The zucchini and pumpkin puree create the most flavorful, moist, delicious muffins that are hard to resist.
• A great muffin to serve for brunch parties and guests.

Ingredients

Here are the ingredients you need to gather to make these pumpkin and zucchini muffins.

• Large Eggs: Adds moisture and structure to your muffins.
• Pumpkin Puree: Canned pumpkin puree makes these muffins easy to make any time of year. Make sure to use pure pumpkin puree and not pumpkin pie filling, as the canned pie filling contains other ingredients.
• Vegetable Oil: Use a neutral flavored oil or you can use melted butter.
• Sugar: Necessary for a little sweetness.
• All Purpose Flour: You can also use gluten-free flour if you prefer.
• Ground Cinnamon and Ground Nutmeg: For a bit of spice that blends perfectly with zucchini and pumpkin. You can also use pumpkin pie spice (aka pumpkin spice) or apple pie spice.
• Baking Powder and Baking Soda: Necessary for muffins to rise and become light and fluffy.
• Grated Zucchini: Choose a fresh, firm zucchini for your muffins.
• Chopped Walnuts: For crunch and flavor that works perfectly in these muffins. You can also use hazelnuts, almonds, or pecans in place of the walnuts.
• Topping: The streusel topping is made with butter, brown sugar, all-purpose flour and ground cinnamon.

See the recipe card below for the exact quantities of each ingredient.

Looking for more baked goods made with zucchini? Try my chocolate zucchini bread! You will love it.

Substitutions and Variations

Consider the following options to make them even more delicious:

• Add Chocolate Chips: For a bit of chocolate!
• Add Dried Fruit: Dried cranberries work great!
• Nut-free: Use pumpkin seeds or sunflower seeds instead of the walnuts or you can leave them out completely.
• No Streusel: Enjoy these muffins plain, with a cinnamon cream cheese frosting, or a dusting of powdered sugar for a nice change.
• Add Vanilla Extract: Add a teaspoon if you want a bit more flavor.

How to Make Pumpkin Zucchini Muffins

The process of making these muffins is quite simple, even for novice bakers. Check this out!

1. Beat the eggs, pumpkin puree, vegetable oil, and sugar together until smooth in a large mixing bowl.
2. Add the flour, baking soda, cinnamon, baking powder, salt, and nutmeg. Mix them into the mixture until well-combined.

3. Add the grated zucchini and walnuts to the pumpkin batter.
4. Stir gently just to mix them in completely.

5. Scoop the batter into a prepared muffin pan filling each opening about two-thirds full.
6. Combine the butter, brown sugar, flour, and cinnamon with a fork to make the streusel topping.

7. Sprinkle the topping over each muffin.
8. Bake the muffins until a toothpick comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

⭐️ Hint: To avoid soggy muffins, grate the zucchini, wrap it in paper towel and squeeze out the excess moisture before gently adding it to the batter.

If you love recipes like this, you may also enjoy our WW blueberry muffins or our mini blueberry muffins with raspberries.

Storage

Store the muffins in an airtight container at room temperature for up to three days.

These muffins freeze very well. Allow them to cool completely, then wrap each muffin individually in plastic wrap or aluminum foil. Place the wrapped muffins in an airtight container or freezer bag and store in the freezer for up to three months.

When you're ready to enjoy a frozen muffin, remove it from the freezer and let it thaw either at room temperature or in the microwave for a quick defrost.

What to Serve with Zucchini Pumpkin Muffins

No matter how you decide to serve your Pumpkin Zucchini Muffins, they're sure to be a hit at any mealtime occasion.

• For Breakfast, pair these muffins with a bowl of yogurt, our easy orange creamsicle dessert, and a serving of fresh fruits like berries or sliced bananas. Spread peanut or almond butter on the inside of sliced muffin. Serve with a side of scrambled eggs or an omelet ham and egg cup.
• As a Snack serve these muffins on their own, with a glass of milk, a Dalgona coffee, or your favorite hot or cold drink.
• For Dessert you can warm the muffin slightly in the microwave and serve it with a scoop of gingerbread ice cream or a drizzle of caramel sauce or maple syrup. Serve with a pumpkin trifle or fall pie recipe.

Tips

• Remove excess water from the zucchini. It contains a lot of water so to avoid soggy muffins, grate the zucchini, wrap it in paper towel, and squeeze out the excess moisture before gently adding it to the batter.
• Make sure to use canned pumpkin puree or homemade pumpkin for the best flavor and moistness NOT pumpkin pie filling.
• Do not over mix the batter. This can cause the muffins to become dense and chewy. It's normal for the batter to have some small lumps.
• Fill each muffin cup about two-thirds of the way full to allow space for the batter to rise without overflowing.
• Make sure to use liners or grease the muffin tin very well. This will ensure your muffins come out easily once they're done baking.

FAQ

Do you have questions about Pumpkin Zucchini Muffins? Here are some of the most commonly asked questions about them.

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More Muffin Recipes

Do you like muffins? Here some recipes you may also like to try.

Ready to get cooking? Remember that you can print this recipe if you would like.