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Pumpkin Zucchini Muffins

Pumpkin zucchini muffins with a warmly spiced, deep-amber crumb and crackled tops—made with moist grated zucchini and pumpkin purée. Quick-mix batter bakes into tender, easy pumpkin muffins perfect for an autumn breakfast.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.75 cup pumpkin purée
  • 0.5 cup brown sugar, packed
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
Add-ins
  • 1 cup zucchini, grated and squeezed dry
  • 0.5 cup pepitas or chocolate chips (optional)

Equipment

  • 1 sheet pan

Method
 

Prep the oven and tin
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl until evenly combined.
Mix the wet ingredients
  1. In a separate bowl, whisk eggs, pumpkin purée, brown sugar, vegetable oil, and vanilla extract until smooth and glossy.
Combine wet and dry
  1. Add the wet mixture to the dry ingredients and stir until just combined, leaving a thick batter.
Add zucchini and optional chips
  1. Fold in grated zucchini and pepitas or chocolate chips if using, mixing just until the specks are evenly distributed.
Fill the muffin cups
  1. Divide batter evenly among the muffin cups, filling each ¾ full for a domed, crackled top.
Bake
  1. Bake at 350°F for 20–22 minutes, until a toothpick inserted in the center comes out clean and the tops spring back slightly.
Cool and serve
  1. Cool in the pan for 5 minutes before transferring to a wire rack to finish setting without steaming.

Notes

For the most tender crumb, squeeze the grated zucchini very dry so the muffins don’t turn gummy. Store airtight at room temperature for up to 2 days or in the fridge for up to 5 days; freeze up to 2 months. For a dairy-free option, this recipe already is dairy-free—just use dairy-free chocolate chips if substituting for pepitas.