Spiced Pumpkin Zucchini Muffins
Soft, moist, and lightly spiced, these Spiced Pumpkin Zucchini Muffins are easy to throw together and are great as a snack you can grab quickly. They're perfect if you have some last zucchini to use up, but it's already pumpkin season, so might as well combine the two! It tastes even better than it sounds.
Pumpkin zucchini muffins are a smart way to add some veggies to your snack without making them too healthy to pass as a treat. My Apple Cinnamon Crumb Muffins is another recipe where healthy ingredients (apples) in muffins still contribute to something delicious!
This muffin recipe was inspired by my Sourdough Pumpkin Cinnamon Rolls. If you love those rolls, these muffins are a quicker, grab-and-go way to enjoy the same cozy pumpkin and spice flavors.
Quick Look
- Prep time: 10 mins.
- Cook time: 20 mins.
- Servings: 18 muffins.
- Main ingredients: Pumpkin puree, shredded zucchini, flour, spices, sugar
- Cooking method: Baking 🡢 Oven
- Difficulty: Easy
- Serving ideas: Serve warm with butter or cream cheese spread, or pack for a grab-and-go snack.
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Spiced Pumpkin Zucchini Muffins
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Spiced Pumpkin Zucchini Muffins
- Other Delicious Recipes
- Spiced Pumpkin Zucchini Muffins
- Other Snack Recipes You'll Love
- Same Day Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Wreath
Important Ingredients
- Pumpkin puree adds moisture and natural sweetness.
- Shredded zucchini keeps muffins tender and adds subtle veggie nutrition.
- Pumpkin pie spice & cinnamon give the muffins a cozy, spiced flavor.
See recipe card for quantities.
Substitutions & Variations
- Vegetarian/Vegan: Stick with plant-based butter and egg substitutes if needed
- Mix-ins: Add chocolate chips, nuts, or cinnamon chips for extra flavor. I love walnuts in these!
How to Make Spiced Pumpkin Zucchini Muffins
Step 1: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon (Image 1).
Step 2: In a separate bowl, mix pumpkin puree, eggs, melted butter, sugar, brown sugar, and vanilla until smooth. Fold the wet ingredients into the dry ingredients until just combined (Image 2).
Step 3: Grate the zucchini using a box grater or food processor (Image 3).
Step 4: Grate the zucchini using a box grater or food processor (Image 4).
Step 5: Stir the shredded zucchini into the muffin batter until just combined, making sure not to overmix (Image 5).
Step 6: Spoon the batter into the muffin cups, filling each about ¾ full (Image 6).
Step 7: Bake for 20 minutes or until a toothpick inserted in the center comes out clean (Image 7).
Step 8: Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely (Image 8).
Hint: Don't overmix the batter to keep muffins light and tender.
Baking Schedule
- Preheat oven: 5-10 minutes
- Prep batter: 10 minutes
- Bake: 20 minutes
- Cool: 10 minutes before serving
💭Crucial Success Tips
- Use fresh pumpkin puree for the best flavor
- Don't overmix after adding zucchini to keep muffins tender
- Fill muffin cups ¾ full for evenly baked muffins
Recipe FAQs
Zucchini works best, but grated carrot works too.
Yes, you can prep the batter and refrigerate for a few hours before baking. I sometimes make them in the evening and bake fresh mid-morning as a snack.
Yes, bake first, cool, then wrap tightly in foil or an airtight container for up to a month.
How To Store Spiced Pumpkin Zucchini Muffins
Store the muffins in an airtight container at room temperature for 2-3 days. For longer storage, wrap baked muffins individually or in a container and freeze for up to 1 month. Reheat in the oven or microwave before serving for best results.
Other Delicious Recipes
- Honey Oat Sourdough Sandwich Loaf
- Cinnamon Raisin Sourdough Bread
- Easy Sourdough Sandwich Bread
- No Tools, no Dutch Oven Sourdough Bread Recipe
If you tried these Spiced Pumpkin Zucchini Muffins or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Spiced Pumpkin Zucchini Muffins
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup pumpkin puree
- 2 eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups zucchini shredded
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a separate bowl, mix pumpkin puree, eggs, melted butter, sugar, brown sugar, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until just combined.
- Grate the zucchini using a box grater or food processor.
- Stir the shredded zucchini into the muffin batter until just combined, making sure not to overmix.
- Spoon the batter into the muffin cups, filling each about ¾ full.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Shred zucchini to your preferred texture, fine or chunky works.
- Optional mix-ins: chocolate chips, cinnamon chips, or nuts for extra flavor.
- Don't overmix the batter to keep muffins light and tender.
- Muffins store well in an airtight container for 3-4 days or can be frozen for longer.
