Pumpkin zucchini muffins are moist and tender muffins that are perfect for fall. Made with shredded zucchini, pumpkin puree, chopped pecans, and your favorite fall spices.
Recipe summary
Flavor/texture: Tender, moist muffins made with pumpkin, zucchini, cozy fall spices, and crunchy pecans.
Pan size: Standard-size muffin pan
Yield: 12 muffins
Freezes well: Muffins freeze well for up to 3 months and reheat beautifully in the microwave or the toaster oven.
Make a bread loaf instead: Pumpkin Zucchini Bread
Similar to: Applesauce Zucchini Muffins, Cranberry Orange Zucchini Muffins
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Ingredients and substitutions
- Zucchini - You'll need one cup of finely grated zucchini (before squeezing out the liquid). We're squeezing the liquid out of the zucchini because we're also adding pumpkin puree and don't want to add too much moisture (this causes your muffins to be gummy). One cup of shredded zucchini weighs about 135 grams before, and about 70 grams after squeezing the liquid out. This equals about 1 medium or 1.5 small zucchini.
- Pumpkin puree - You'll need a scant 1 cup of pumpkin puree for this recipe, or half of a 15 ounce can. This recipe was created to use exactly one half of a can, making it easy to double (using the entire can). Make sure you're grabbing pumpkin puree, not pumpkin pie filling (which has added sugar and spices).
- Sugar - Adds moisture and sweetness to your muffins.
- Oil - Adds moisture to your muffins. Any vegetable oil or neutral cooking oil works.
- Egg - Adds moisture and structure to your muffins.
- Vanilla extract - Adds depth of flavor.
- Flour - I highly recommend using all-purpose flour for this recipe. I have not tested this recipe with other types of flours, and can't say for sure how your muffins would turn out. Baking is an exact science, and altering the flour can change the texture and structure of your muffins.
- Leavening - You'll need baking powder and baking soda for this recipe. One cannot be substituted with the other, you'll need both for the proper lift.
- Salt - Enhances the flavor of your muffins without making them "salty".
- Spices - Cinnamon, ginger, nutmeg, and cloves can be substituted with an equal measurement of pumpkin pie spice.
- Pecans - Pecans are optional, but add a nice crunch and texture to your muffins. Or, substitute with walnuts or chocolate chips for a chocolate chip pumpkin zucchini muffins.
How to make pumpkin muffins
- Add wet ingredients to a large bowl and stir to combine.
- Whisk dry ingredients in a separate bowl and add to wet ingredients, stirring to combine. Add pecans and stir to combine.
- Portion batter between 12 muffin liners and top with more pecans.
- Bake until set across the top, muffins spring back when gently pressed in the center, and they reach 200F in the center.
Heather's Top Tip
Use an instant-read thermometer to test the doneness of your zucchini bread. Quick bread is done when it reaches 200 to 205F in the center. This ensures your bread is perfectly baked, not doughy or dry.
Tips and tricks
Grating zucchini for muffins - Shred zucchini using the small or "fine" side of a box grater. Smaller pieces melt right into the zucchini muffins as they bake. A larger grate will work but adds a noticeable texture to your finished muffins. Here's the grater I use for my zucchini: OXO Good Grips Box Grater
Gently mix batter - If the batter is overmixed, the gluten is overworked and your muffins can turn out tough. Instead, use a gentle stirring motion with a spoon (no need for a stand mixer or hand mixer) and only stir until ingredients are just incorporated.
Pan size - This recipe makes standard size muffins. I recommend a Wilton Non-Stick 12-Cup Muffin and Cupcake Pan. If you'd like to make mini muffins or large muffins, keep in mind that the baking times and quantity of muffins made will differ from what's written in the recipe.
Food processor - If you have a food processor with a grating disc, this is a great time-saving way to grate zucchini.
Storage
For detailed information how to store zucchini bread and muffins, check out my full post: How to store zucchini bread
Zucchini muffins will keep for about 3 to 4 days in a tightly sealed container at room temperature.
Muffins can be frozen for up to six months. To freeze, wait until muffins have cooled completely to room temperature. Store in a freezer safe container or plastic bag (with excess air removed). Optionally, wrap each muffin in plastic wrap/foil before storing in a freezer-safe container for extra protection. To thaw, place on the counter top for 1 hour.
Frequently asked questions
No, there's no need to peel your zucchini before shredding it for muffins. The skin of the zucchini contains fiber and other nutrients you'd otherwise be missing out on by peeling it off.
Once your muffins have baked, the only sign of zucchini is tiny flecks of green throughout. Otherwise, the zucchini (skin included) melts right into the muffins.
Yes, for this recipe you'll need to squeeze the excess liquid from the shredded zucchini before adding it to the batter. Too much liquid will make the muffins soggy, gummy, and dense.
No, zucchini has a mild flavor that makes it ideal for baking. Cucumber has a fresh "melon" flavor that's much more pronounced and not ideal for hiding in baked goods. For more information: Zucchini vs Cucumber - What's the Difference?
As written, this recipe makes standard size muffins. This recipe will work to make mini muffins or large muffins, but I have not tested baking times for these sizes. Keep in mind that the baking time and quantity will differ from what's written in the recipe card below. If you give another muffin size a try, let us know how it turned out in the comments below!
Troubleshooting
If your baked zucchini muffins turned out soggy or sinking in the center, then they were either underbaked or had too much moisture. Make sure not to add extra wet ingredients to this recipe, like extra zucchini, a dollop of sour cream, applesauce, or extra vegetable oil. This recipe includes exact measurements of wet and dry ingredients to ensure your muffins turn out perfectly baked and moist, not wet or soggy.
Dry baked goods can happen for several reasons. Either your muffins were overbaked, too many dry ingredients (like flour) were added to the recipe, or the moisture-adding ingredients (eggs, sugar, oil, zucchini) were reduced.
Bland baked goods can happen for a few reasons. Omitting the salt, reducing the sugar, or adding too much flour can cause your muffins to turn out bland. Salt enhances the flavors of the other ingredients - it's not there to make your muffins "salty". Measure flour accurately by weighing it using the gram measurements listed in the recipe card. If you don't have a scale, use the spoon and level method. Gently spoon flour into a measuring cup, then level off the top with a knife. Scooping flour with a measuring cup compacts flour into the cup, adding up to 25% extra flour to the recipe. Decreasing the listed sugar can also make your muffins turn out bland (and sometimes dry).
📖 Recipe
Pumpkin Zucchini Muffins
Ingredients
- 1 cup (135 g) finely grated zucchini, after measuring, squeeze liquid out*
- 1 scant cup (212 g) pumpkin puree, (½ can)
- ¾ cup (150 g) granulated sugar
- ¼ cup (60 g) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 pinch cloves
- 1 cup (110 g) chopped pecans
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners and set aside.
- Measure 1 cup (135 grams) of grated zucchini, then place into a few layers of paper towels, or a kitchen towel, and gently squeeze over the sink to remove excess liquid. Zucchini should measure about 70 grams afterward.
- In a large bowl, add wet ingredients: zucchini, pumpkin, sugar, oil, egg, and vanilla extract. Stir until evenly combined.
- In a separate bowl, add dry ingredients: flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Whisk to remove clumps. Add dry ingredients to wet ingredients and stir until just incorporated. Add about ½ of your pecans and stir to incorporate.
- Divide batter between 12 muffin tins, filling to about ⅔ full. Top with remaining pecans. Bake for about 17 to 20 minutes, OR until a toothpick inserted into the center comes out clean or with crumbs (baking times will vary based on your oven and type of pan used).
- Transfer muffins to a cooling rack and allow to cool completely before unwrapping (muffins/cupcakes will stick to the wrappers if they're still warm).
Recommended Equipment
Notes
- Squeeze it: Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (70 grams) before adding to the batter.
- Storage: Leftover muffins will keep in a tightly sealed container at room temperature for 3 to 4 days, or in the refrigerator for up to 7 days. If your muffins are very moist/wet, I recommend refrigerating.
- Freezing: Pumpkin muffins can be frozen for up to 6 months. Tightly wrap in plastic wrap/foil and store in a freezer safe bag or container. Thaw on the counter top for 1 hour.
- Mix-ins: Pecans can be omitted or substituted with chopped walnuts.
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