Pumpkin Zucchini Muffins

When fall rolls around, I can't resist baking a batch of these cozy Pumpkin Zucchini Muffins. They're quick to make, lightly sweetened, and perfect for breakfast, snacks, or lazy Sunday mornings.

Even though I'm all about the easy dinner recipes, I do bake on occasion. And when I do, it's usually a simple recipe like these pumpkin zucchini muffins!

I can mix them up in about 10 minutes using just a whisk and a couple of bowls - no electric mixer needed! They're slightly sweetened (but not dessert-sweet), and the pumpkin flavor really shines through. The zucchini adds just enough moisture to keep the texture soft without making them dense.

I love making a batch to have on hand for lunchboxes, afternoon snacks, or to enjoy on a Sunday morning with a cup of coffee and a slice of broccoli and bacon quiche.

Key Ingredient Notes

• Zucchini: Shredded zucchini adds moisture and keeps the muffins soft. One small to medium-sized zucchini is plenty.
• Pumpkin purée: Make sure to use canned pumpkin purée, not pumpkin pie filling. Use leftover pumpkin to make these no-bake pumpkin spice cookies!
• Flour: All-purpose flour works the best.
• Sugar: A mix of light brown sugar and cane sugar gives balanced sweetness to the muffins.
• Buttermilk: Helps the muffins rise and provides a subtle tang.
• Butter: You'll need 1 whole stick, melted.
• Cinnamon: Adds a warm flavor that pairs perfectly with pumpkin.
• Other essentials: Baking soda, salt, eggs, and vanilla extract.

Recipe Variations

• Swap out ground cinnamon for pumpkin pie spice.
• Get creative with some toppings! Sprinkle on homemade cinnamon-sugar streusel, drizzle some powdered sugar icing, or add a thick slather of butter.

Step-by-Step Instructions with Photos

Before you get started, preheat your oven to 350°F and line a 12-cup muffin tin with baking cups (or spray with nonstick cooking oil). Shred your zucchini and squeeze out the excess water, and melt the stick of butter.

Step 1: Combine the flour, baking soda, salt, and ground cinnamon in a medium-sized mixing bowl.

Step 2: In a large mixing bowl, whisk the brown sugar, cane sugar, melted butter, pumpkin purée, eggs, buttermilk, and vanilla extract.

My Best Tips

• When grating your zucchini, use the large holes on a box grater. It only takes about a minute to shred the zucchini, so don't bother digging out your food processor! Since you only need 1 cup for this recipe, you can use the rest to make this zucchini quiche!
• Don't skip squeezing out the zucchini! It holds a lot of moisture that can throw off the recipe. A quick press with a few paper towels is all you need.
• I've only tested this recipe using canned pumpkin purée, not fresh. Homemade pumpkin purée can vary in texture and sweetness, so I can't recommend making the swap.

Storage Tips

• The easiest way to store leftover pumpkin zucchini muffins is right on your counter in an airtight container, just let them fully cool first. You can store them this way for 2-3 days.
• To freeze, let the muffins cool completely, remove the liners, and then wrap them tightly in plastic wrap. I also like to place them in a ziplock freezer bag for an added layer of protection.
• When ready to eat, remove the plastic wrap, wrap the frozen muffin in a paper towel, and microwave for about 30 seconds.

More Recipes to Try

If you tried this Pumpkin Zucchini Muffin Recipe or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting!