Pumpkin Zucchini Muffins are an ideal transitional treat between summer and fall: moist, tender, and full of warm pumpkin spice flavor. They work well for breakfast, a snack, or a portable addition to lunchboxes, and they’re an easy way to add a little extra vegetable to your day without sacrificing flavor.
Pumpkin meets zucchini for a charming treat.
If you have late-summer zucchini or just enjoy adding extra vegetables to baked goods, these pumpkin zucchini muffins are designed for you. The recipe uses a full can of pumpkin puree and about 1 1/4 cups of shredded zucchini. The combination, along with a modest amount of neutral oil, keeps the muffins exceptionally moist and tender. Pumpkin pie spice brings the classic fall notes; if you prefer, substitute a mix of ground cinnamon, nutmeg, and cloves to achieve a similar flavor profile.
These muffins are perfect to keep on hand for grab-and-go mornings or after-school snacks. Eat them at room temperature, lightly warm them with a bit of butter, or freeze part of the batch to enjoy later. They reheat and defrost well, making them convenient for busy weeks.
Ingredient Notes & Substitutions
Notes below will help you shop and substitute thoughtfully. Refer to the ingredient list for exact quantities and the instructions for method.
- Grated zucchini: Use about 1 and 1/4 cups shredded zucchini. You can replace up to 1/2 cup with shredded carrot if desired, but keep most of the zucchini because it contributes important moisture.
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Oil: Any neutral-flavored oil (vegetable, canola, or light olive oil) works. Measure carefully — pumpkin and zucchini already add a lot of moisture, and too much oil can make the texture heavy.
- Spice: Pumpkin pie spice is convenient, but a homemade blend of cinnamon, nutmeg, and cloves works equally well.
- Flour and alternatives: The recipe calls for all-purpose flour. You can substitute up to 3/4 cup with white whole wheat if you prefer, but note that whole wheat absorbs more liquid and can produce a slightly drier result.
If you have extra zucchini, it can be used in many other dishes: pesto, fritters, pasta, meatballs, casseroles, or another batch of muffins such as banana-zucchini or lemon olive oil zucchini muffins.
How To Make Pumpkin Muffins with Zucchini
Grate the zucchini: Use a box grater or a food processor. Place the shredded zucchini on a double layer of paper towels and set aside to drain.
Whisk wet ingredients: In a large bowl, whisk the eggs with the sugar. Add the pumpkin puree, oil, and vanilla, and whisk until smooth.
Add dry ingredients: Sprinkle the flour, pumpkin pie spice, baking soda, and salt over the wet mixture. Fold gently until just combined; a few small lumps are fine.
Remove excess water from zucchini: Wrap the shredded zucchini in the paper towels and squeeze over the sink until only small drips remain. Add the drained zucchini to the batter and fold in gently until evenly distributed. Scrape the sides and bottom of the bowl to ensure even mixing.
Portion and bake: Preheat the oven to 425°F (220°C). Lightly grease a muffin tin or line with paper cups. Use a large scoop to fill each muffin cup nearly to the top. Optionally sprinkle a little turbinado or brown sugar on top for a crunch.
Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) without opening the door, and continue baking 12–15 minutes more, until a toothpick inserted in the center comes out with moist crumbs but not raw batter. Let the muffins cool in the pan for 10–15 minutes, then transfer to a wire rack to cool further.
Storage & Freezing
- Storage: Store muffins at room temperature for 2–3 days in an airtight container. Because these are moist, you can leave the container slightly ajar to prevent condensation. Refrigerating will extend their life by a few days.
- Freezing: Freeze in a freezer-safe bag or container for 2–3 months. Defrost a batch on the counter overnight (crack the container to avoid condensation) or warm individual muffins in the microwave for about 30 seconds.
Ingredients
- 1 and 1/4 cups grated zucchini (from one small to medium zucchini)
- 2 large eggs
- 1 cup granulated sugar
- 1 (15-ounce) can pumpkin puree
- 1/2 cup olive or vegetable oil
- 2 teaspoons vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1 Tablespoon pumpkin pie spice (or equivalent spice blend)
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- Turbinado or brown sugar, optional for sprinkling
Instructions
- Preheat oven to 425°F. Lightly coat a muffin tin with baking spray or line with paper cups. This recipe yields about 16 regular muffins.
- Grate zucchini and place it over a double layer of paper towels to drain.
- In a large bowl, whisk the eggs and sugar. Add pumpkin puree, oil, and vanilla, and whisk until smooth.
- Sprinkle the flour, pumpkin pie spice, baking soda, and salt over the wet ingredients. Fold until just combined.
- Wrap the zucchini in the paper towels and squeeze out excess water. Add the drained zucchini to the batter and fold until evenly mixed.
- Divide batter evenly among muffin cups, filling nearly to the top. If desired, sprinkle a little turbinado or brown sugar on each muffin.
- Bake at 425°F for 5 minutes, then lower the oven to 350°F and bake 12–15 more minutes until a toothpick comes out with moist crumbs but no raw batter. Let cool 10–15 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- You can replace up to 3/4 cup of the all-purpose flour with white whole wheat, but expect a denser, slightly drier texture.
- If you have extra zucchini, use it in pesto, fritters, pasta, meatballs, casseroles, or other muffin varieties.
- To avoid soggy muffins in storage, leave the container slightly open to reduce condensation, or refrigerate for longer shelf life.
If you make these Pumpkin Zucchini Muffins, consider leaving a rating or note about how they turned out in your kitchen — it helps others decide and provides helpful feedback for future cooks.