Zucchini Pumpkin Muffins

These zucchini pumpkin muffins are so soft and fluffy! This recipe uses fresh zucchini, chopped walnuts, pumpkin purée, and is flavored with a yummy pumpkin spice blend!

It's an easy recipe that makes for the perfect breakfast on busy mornings or a quick snack and can double as an ideal Fall comfort food! Go make these delicious muffins now!


Zucchini  All-Purpose Flour Baking Soda Baking Powder Kosher Salt Cinnamon Allspice Nutmeg Ginger


– Grate zucchini into a paper towel or dish cloth. Use the paper towel to squeeze the water out of the zucchini. Sprinkle with ¼ tsp of salt and let it sit for 10 minutes.

– Combine flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, ginger, and cardamom in a large bowl and whisk together. Set aside.

–  In a separate bowl, combine brown sugar, sugar, vegetable oil, sour cream, and eggs. Whisk together until smooth then add vanilla extract, pumpkin puree, and grated zucchini and mix to combine.

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