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.
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Servings: 12muffins
Calories: 232kcal
Ingredients
1cup(135g)finely grated zucchini, after measuring, squeeze liquid out*
1scant cup(212g)pumpkin puree, (½ can)
¾cup(150g)granulated sugar
¼cup(60g)vegetable oil
1large egg
1teaspoonvanilla extract
1 ¾cups(210g)all-purpose flour
½teaspoonbaking soda
½teaspoonbaking powder
1teaspooncinnamon
¼teaspoonground ginger
¼teaspoonground nutmeg
1pinchcloves
1cup(110g)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).
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.