Print

Pumpkin Zucchini Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Pumpkin Zucchini Muffins combine the rich, spiced flavors of pumpkin with the moistness of zucchini, creating a perfect fall treat. The optional streusel topping or simple glaze adds an extra layer of sweetness and crunch. Ideal for breakfast, snack, or dessert, these muffins are easy to make and can be customized with walnuts, pecans, or chocolate chips.

Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup grated zucchini (squeeze out excess moisture)
  • 2 large eggs
  • 1/2 cup vegetable oil or melted butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips or raisins (optional)

Streusel Topping:

  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 2 tbsp cold butter, cut into small pieces
  • 1/2 tsp ground cinnamon

Simple Glaze:

  • 1/2 cup powdered sugar
  • 1-2 tbsp milk (adjust for desired consistency)
  • 1/4 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together the pumpkin puree, grated zucchini, eggs, oil (or melted butter), brown sugar, and granulated sugar until well combined.
  • In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  • Fold in the chopped walnuts or pecans and chocolate chips or raisins, if using.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • If using the streusel topping, mix the brown sugar, flour, cold butter, and cinnamon until crumbly, and sprinkle over the muffins.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • If using the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle over the cooled muffins.

Notes

  • Ensure to squeeze out excess moisture from the zucchini to avoid soggy muffins.
  • The muffins can be stored in an airtight container for up to 3 days at room temperature or up to a week in the fridge.

Nutrition

Find it online: https://avarecipes.com/pumpkin-zucchini-muffins-recipe/