Sweet Harvest: Easy Pumpkin Zucchini Muffins Recipe

Autumn whispers through my kitchen when these delectable pumpkin zucchini muffins emerge from the warm oven.

Sweet aromas swirl around the counter, promising comfort in every tender bite.

Moisture-rich zucchini sneaks healthy nutrients into each golden morsel.

Warm spices dance alongside pumpkin’s earthy depth, creating a harmonious blend that feels like a cozy embrace.

Crisp weekend mornings beg for something special, and these muffins answer the call with unexpected charm.

Baking becomes an adventure when unexpected ingredients join forces in such delightful harmony.

Savor these muffins and watch faces light up with pure delight.

Pumpkin Zucchini Muffins With Moist Texture And Warm Spices

Savor Seasonal Goodness: Discover why these Pumpkin Zucchini Muffins are a delightful treat!

• Boost Nutrition Secretly: Pack veggies into a delicious baked treat that kids and adults will love without noticing the hidden zucchini nutrition boost.
• Quick Weekend Baking Bliss: Whip up these muffins in under 45 minutes from start to finish, making them perfect for lazy weekend mornings or unexpected guest surprises.
• Versatile Comfort Snack: Enjoy as a breakfast option, afternoon pick-me-up, or dessert – these moist muffins transition seamlessly between meals and occasions, satisfying sweet cravings with a wholesome twist.
• Autumn Flavor Celebration: Combine classic fall spices like cinnamon and nutmeg with pumpkin, creating a warm, comforting recipe that captures the essence of cozy season baking.

Zucchini Muffin Mix With Pumpkin

• Eggs: Provide structure and help bind the muffin ingredients together.
• Pumpkin Puree: Adds moisture, rich flavor, and vibrant orange color to the muffins.
• Vegetable Oil, Coconut Oil: Create a tender, soft texture in the muffins.
• White Sugar, Brown Sugar: Contribute sweetness and help with caramelization.

• All-Purpose Flour: Forms the primary structure of the muffins, creating a tender crumb.
• Baking Soda, Baking Powder: Provide leavening and help the muffins rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness.
• Ground Cinnamon, Ground Nutmeg, Pumpkin Spice Mix: Add warm, aromatic spices typical of autumn baking.

• Zucchini: Adds moisture, subtle vegetable nutrition, and interesting texture.
• Walnuts: Provide crunch and nutty flavor (completely optional for those who enjoy nuts).

• Butter: Helps bind the topping and creates a rich, golden crust.
• Brown Sugar: Adds sweetness and helps create a caramelized topping.
• All-Purpose Flour: Provides structure to the crumble.
• Ground Cinnamon: Adds warm spice to the topping.

Pumpkin Zucchini Muffins How To Bake

Step 1: Prepare the Oven and Baking Pan

Warm up your oven to 350°F.

Line a muffin tin with paper liners, creating cozy little homes for your muffins.

Step 2: Blend Wet Ingredients

• Eggs
• Pumpkin puree
• Vegetable oil
• Granulated sugar

Blend until the mixture becomes smooth and well-combined.

Step 3: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Ground cinnamon
• Baking powder
• Salt
• Ground nutmeg

Stir these dry ingredients until they’re evenly distributed.

Step 4: Combine Wet and Dry Mixtures

Gradually pour the dry ingredients into the wet mixture.

Gently mix until just combined, being careful not to overmix.

Step 5: Add Zucchini and Nuts

• Freshly grated zucchini
• Chopped walnuts (optional)

Distribute these ingredients evenly throughout the batter.

Step 6: Fill Muffin Cups

Carefully divide the batter among the prepared muffin liners, filling each about two-thirds full.

Step 7: Create Crumbly Topping

• Melted butter
• Brown sugar
• Flour
• Cinnamon

Sprinkle this delectable topping evenly over the muffin batter.

Step 8: Bake to Perfection

Place the muffin tin in the preheated oven.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9: Cool and Enjoy

Let the muffins rest in the pan for 10 minutes.

Transfer to a wire rack and allow them to cool completely.

Savor the amazing aroma and delicious flavors of your homemade pumpkin zucchini muffins.

Pumpkin Zucchini Muffins Tips To Know

• Squeeze excess moisture from grated zucchini using a clean kitchen towel to ensure light, fluffy texture.
• Swap half the all-purpose flour with whole wheat flour for added fiber and nutrients without compromising taste.
• Replace wheat flour with a gluten-free blend or almond flour to accommodate dietary restrictions.
• Experiment with chocolate chips, dried cranberries, or pumpkin seeds for unique flavor variations and added crunch.
• Check muffins a few minutes early to prevent overbaking, ensuring moist and tender results every time.

Pumpkin Zucchini Muffins Storing And Reheating Explained

• Store muffins in an airtight container in the refrigerator for up to 5 days, keeping them fresh and moist.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for longer storage.
• Warm refrigerated muffins in the microwave for 15-20 seconds or in a preheated 350°F oven for 5-7 minutes until heated through.
• Remove muffins from the freezer and let them sit at room temperature for 30-45 minutes, or microwave for 30-45 seconds until soft and warm.

What Works with Pumpkin Zucchini Muffins

• Brew Warm Spiced Chai: A creamy, fragrant chai tea perfectly complements the warming spices like cinnamon and nutmeg in these muffins, enhancing the cozy autumn flavor profile.
• Pair with Maple Pecan Butter: Spread rich maple pecan butter on a slightly warm muffin to amplify the nutty undertones and add luxurious depth to each bite.
• Serve Alongside Vanilla Bean Latte: The smooth, sweet vanilla notes in the latte beautifully balance the earthy pumpkin and zucchini, creating a harmonious breakfast or afternoon treat.
• Match with Greek Yogurt Drizzle: A dollop of honey-sweetened Greek yogurt provides a tangy contrast to the muffins' sweetness, adding a refreshing protein-rich element to the dish.

Pumpkin Zucchini Muffins Mix-Ups

• Gluten-Free Version: Replace wheat flour with a mix of almond flour and gluten-free all-purpose flour blend for those with wheat sensitivities.
• Vegan Adaptation: Substitute eggs with flax eggs, use coconut oil instead of regular oil, and swap regular sugar with coconut sugar for a plant-based alternative.
• Low-Sugar Option: Replace sugar with monk fruit sweetener or stevia, and reduce the amount to create a lower-calorie, diabetic-friendly version of the muffins.
• Nut-Free Alternative: Omit walnuts and replace with pumpkin seeds or sunflower seeds for those with nut allergies, maintaining the same crunchy texture and nutritional boost.

FAQs

• Can I use different nuts in this recipe?

Yes, you can easily swap walnuts for pecans or almonds. Chop the nuts into small pieces for the best texture in the muffins.

• Is this recipe kid-friendly?

Absolutely! These muffins are a great way to sneak vegetables into a tasty treat that children will love. The zucchini blends seamlessly into the batter.

• Can I make these muffins gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to use a 1:1 replacement to maintain the recipe’s consistency.

• How do I prevent the muffins from becoming too dense?

Don’t overmix the batter. Mix just until the dry and wet ingredients are combined. Overmixing can lead to tough, heavy muffins.

Pumpkin Zucchini Muffins Recipe

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4.9 from 25 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Warm, spiced Pumpkin Zucchini Muffins bring autumn’s comfort straight to your breakfast table. Nutmeg and cinnamon mingle with fresh zucchini, creating a moist, hearty treat perfect for weekend mornings when you want something special.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup grated zucchini
• 1.5 cups sugar (white and brown sugar mix)
• 2 eggs

Spices and Leavening Agents:

• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoon salt
• 0.25 teaspoon ground nutmeg

Liquid and Optional Ingredients:

• 0.5 cup vegetable oil (or melted coconut oil)
• 0.5 cup chopped walnuts (optional)

Topping:

• 2 tablespoons butter, melted
• 0.5 cup brown sugar
• 0.25 cup all-purpose flour
• 0.5 teaspoon ground cinnamon

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Instructions

1. Prepare the kitchen workspace by lining a standard muffin tin with paper liners and heating the oven to 350°F (175°C).
2. Create a smooth wet mixture by vigorously whisking eggs, pumpkin puree, vegetable oil, and granulated sugar until fully integrated.
3. In a separate mixing vessel, thoroughly blend dry ingredients including flour, baking soda, ground cinnamon, baking powder, kosher salt, and freshly grated nutmeg.
4. Carefully incorporate the dry ingredient mixture into the wet ingredients, stirring gently until just combined to maintain a tender muffin texture.
5. Introduce freshly grated zucchini and roughly chopped walnuts into the batter, folding delicately to distribute evenly throughout.
6. Transfer the batter into prepared muffin cups, filling each approximately two-thirds full to allow room for rising.
7. Craft a crumbly topping by whisking melted butter with brown sugar, additional flour, and ground cinnamon until it resembles coarse, sandy crumbs.
8. Generously sprinkle the prepared topping across each muffin’s surface, ensuring even coverage.
9. Slide the muffin tin into the preheated oven and bake for 22-27 minutes, checking doneness by inserting a clean toothpick into the center.
10. Allow muffins to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack to prevent further cooking and achieve optimal texture.

Notes

• Swap oil with applesauce or Greek yogurt to reduce fat content and create a healthier version of these delightful muffins.
• Experiment with gluten-free flour blends to make the recipe suitable for those with gluten sensitivities, ensuring everyone can enjoy these tasty treats.
• Toast walnuts briefly before adding to intensify their nutty flavor and create a more complex taste profile in the muffins.
• Grate zucchini and squeeze out excess moisture using a clean kitchen towel to prevent soggy muffins and maintain a perfect texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 35 mg