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Pumpkin Zucchini Muffins

Pumpkin zucchini muffins are warm, spiced breakfast muffins with a crackled, deep-amber top and an impossibly moist crumb. The batter is quickly mixed, then studded with grated zucchini for tender texture in every bite.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.75 cup pumpkin purée
  • 0.5 cup brown sugar, packed
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
Add-ins
  • 1 cup zucchini, grated and squeezed dry
  • 0.5 cup pepitas or chocolate chips (optional)

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
  2. Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
  3. In a separate bowl, whisk eggs, pumpkin purée, brown sugar, vegetable oil, and vanilla extract until smooth.
Mix and bake
  1. Add the wet ingredients to the dry ingredients and stir until just combined, keeping the batter thick.
  2. Fold in grated zucchini and pepitas or chocolate chips if using so the specks are evenly distributed.
  3. Divide batter evenly among the muffin cups, filling each ¾ full.
  4. Bake for 20–22 minutes at 350°F until a toothpick inserted in the center comes out clean, with a crackled top.
Cool
  1. Cool in the pan for 5 minutes before transferring to a wire rack for the muffins to set.

Notes

For moist muffins, squeeze the grated zucchini well so excess water doesn’t thin the batter. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze up to 2 months. For a dairy-free option, ensure your pumpkin pie spice contains no dairy ingredients, but the recipe is otherwise naturally easy to keep as-is.