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.
Pumpkin zucchini muffins are the perfect muffin recipe for fall. They're made with pumpkin puree and shredded zucchini for a tender, moist texture. Fall spices like cinnamon, ginger, nutmeg, and cloves make these muffins the perfect fall treat to enjoy with a cup of coffee.
Shredded zucchini and pumpkin puree help add structure and moisture to your muffins. Because of this, we're able to reduce other ingredients slightly, like oil and eggs.
These muffins are slightly sweet and filled with cozy fall spices - perfect for a quick morning breakfast with coffee or tea. Muffins also make a great snack or less-sweet dessert. Perfect for fall, Halloween, and Thanksgiving morning.
You can make these muffins as a quick bread too - pumpkin zucchini bread.
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).
- 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.
Tips and tricks
Grating zucchini for muffins - I recommend shredding zucchini using the small or "fine" side of a box grater. The 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.
Pumpkin puree is a canned product made of cooked, pureed pumpkin with no additional ingredients. This product may be labeled as 100% pure pumpkin, grade A pumpkin, or organic pumpkin.
Pumpkin pie filling or pumpkin pie mix is not the same as pumpkin puree - this product contains pumpkin puree with added spices and sugar, meant to be used as a pie filling. You don't want to use this - your muffins will turn out heavily spiced and too sweet.
If you're not sure, take a glance at the ingredient list. Pumpkin puree contains one ingredient only - pumpkin.
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
- Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (70 grams) before adding to the batter.
- 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.
- 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.
- Pecans can be omitted or substituted with chopped walnuts.
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