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–+ servings
zucchini pumpkin muffins on a wire rack.
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5 from 2 votes

Zucchini Pumpkin Muffins

These zucchini pumpkin muffins are so soft and fluffy! This recipe uses fresh zucchini, walnuts, pumpkin, and a yummy pumpkin spice blend!
Prep Time30 minutes
Cook Time23 minutes
Total Time53 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 10 muffins
Calories: 390kcal
Author: Britney

Equipment

  • 2 12 cup Muffin Pan
  • 14 Muffin Liners

Ingredients

  • 1 large Zucchini (about ½ cup grated after shredded and squeezed)
  • 2 ¼ cups All-Purpose Flour
  • 1 ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Kosher Salt
  • 2 tsp Cinnamon
  • ½ tsp Allspice
  • ¼ tsp Nutmeg
  • ¼ tsp Ginger
  • ¼ tsp Cardamom
  • 1 cup Brown Sugar
  • ½ cup Sugar
  • ⅓ cup Vegetable Oil
  • ¼ cup Sour Cream
  • 2 large Eggs
  • 2 tsp Vanilla Extract
  • 15 oz Canned Pumpkin Puree
  • ¾ cup Walnuts , chopped (optional)

Instructions

  • Preheat oven to 425 degrees F.
  • 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. Then squeeze out any excess water, squeeze as much water out as possible. You should have ½ cup of zucchini after it's been drained and squeezed.
  • 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.
  • Add the flour mixture to the wet ingredients and then fold in the chopped walnuts.
  • Cover the dough with plastic wrap or a kitchen towel and let it sit at room temperature for 15 minutes.
  • Add muffin liners to the muffin pan in every other muffin cup. Fill each lined muffin cup with batter. You can spread this out among two 12-cup muffin pans.
  • Bake at 425 degrees F for 5 minutes then reduce the temperature to 350 degrees F for 18 minutes, until a toothpick comes out clean. Allow muffins to cool on a wire rack.

Nutrition

Calories: 390kcal | Carbohydrates: 59g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 348mg | Potassium: 212mg | Fiber: 3g | Sugar: 33g | Vitamin A: 6712IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 3mg