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!
These zucchini pumpkin muffins are the perfect late summer treat. It's that time of year where Fall is definitely on the horizon but summer is still lurking around (no complaints). This muffin recipe combines both summer and Fall and makes for a fun end-of-summer treat to welcome the change of seasons.
I love these muffins because they're super fluffy and moist and have a beautiful combination of cinnamon, nutmeg, ginger, allspice, and cardamom. It makes for a perfectly spiced muffin but not overbearing.
Fun fact - I whipped up a batch of these muffins and took these to a gathering because I had leftovers and everyone LOVED them. They couldn't get over how delicious they were.
Now, it's your turn! You have to try these easy pumpkin muffins for yourself. Enjoy these with a cup of coffee or a fun snack. I promise you'll love them!
Ingredient Notes and Substitutions
Pumpkin puree: pumpkin puree adds a lot of moisture and flavor to these
Sour cream: sour cream adds fat, flavor, and moisture to the muffins. You can also use greek yogurt for a healthier option.
Spices: this recipe includes your traditional pumpkin spice ingredients - cinnamon, nutmeg, ginger, allspice, and cardamom. These ingredients add so much great flavor to the muffins.
Zucchini: I used one large zucchini. Once grated and squeezed, you should have a ½ cup of grated zucchini left. Be sure to squeeze as much water out of the zucchini as possible.
Large eggs: ensure that the eggs are at room temperature.
Vegetable oil: vegetable oil adds so much moisture to this recipe. However, if you prefer a healthier ingredient, you can use melted coconut oil or extra virgin olive oil instead.
Tips for making the perfect muffins
Do not over mix your batter. As soon as the streaks of dry ingredients are gone, stop mixing.
Squeeze out as much water from the zucchini as possible. This prevents excess moisture from getting into the muffin batter. There's already a lot of moisture from the pumpkin puree so this prevents the muffins from becoming soggy.
Be sure to measure the flour and sugar properly.
I love customizing recipes to my own liking. If you wanna zhuzh up these muffins abi try adding in:
Pecans or any of your favorite nuts
Pour a little maple syrup on top or make a maple butter to enjoy fresh out of the oven!
How to make delicious Pumpkin Zucchini Muffins
Preheat your oven for 425 degrees F. Start by grating the zucchini into a paper towel or kitchen towel. Squeeze to drain as much water as possible, then add about ½ tsp of salt and allow the zucchini to sit for 10-15 minutes (the salt pulls out more water). Then squeeze again to remove any remaining water. This prevents too much moisture from getting into the muffin batter.
In a large mixing bowl, combine all purpose 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 shredded zucchini and mix to combine.
Add the flour mixture to the wet ingredients / pumpkin mixture 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 tin in every other muffin cup. Fill each of the lined muffin cups 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 the muffins to cool on a wire rack.
Do pumpkin muffins need to be refrigerated?
No, storing the pumpkin muffins in an airtight container at room temperature is best. This prevents them from drying out.
Do pumpkin muffins freeze well?
Yes! Pumpkin muffins last up to 3 months in the freezer. Wrap the muffins in plastic wrap or aluminum foil and place in a freezer bag and store in the freezer. When you're ready to eat them, let them thaw at room temperature.
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These zucchini pumpkin muffins are so soft and fluffy! This recipe uses fresh zucchini, walnuts, pumpkin, and a yummy pumpkin spice blend!
Prep Time: 30mins
Cook Time: 23mins
Total Time: 53mins
2 12 cup Muffin Pan
14 Muffin Liners
1largeZucchini(about ½ cup grated after shredded and squeezed)
2 ¼cupsAll-Purpose Flour
1 ½tspBaking Soda
1tsp Baking Powder
15ozCanned Pumpkin Puree
¾cupWalnuts, chopped (optional)
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.