Fluffy Pumpkin Zucchini Muffins are swirled with pumpkin spice and totally addictive!
Well look at these moody little muffins, will ya?!
Haha we had the gloomiest of gloomy days during this shoot and I felt like I was racing total darkness as the storm clouds rolled in.
Hurricane season is still in full-force here in Florida so I’ll be scarfing my pumpkin zucchini muffins with a cup of coffee and a hurricane Zeta chaser.
SO! THESE MUFFINS!
They’re packed with pumpkin flavor and swirled with what my daughter and I like to call “zucchini sprinkles.”
Legit all I have to do is call the bright green grated zucchini squash sprinkles and this kid is shoveling them in her face without a second thought.
I am totally employing this renaming technique next time I grate zucchini into our spaghetti sauce for pasta night!
Pumpkin Zucchini Muffins
Recipe yields 12 fluffy muffins.
They’re sweet, flavorful, and guaranteed to make your kitchen smell like straight up cinnamon spiced paradise.
Pumpkin Zucchini Muffins
These soft and fluffy Pumpkin Zucchini Muffins are swirled with pumpkin spice and totally addictive!
- 1.5 cups all-purpose flour (180 grams)
- 2.5 TBSP pumpkin pie spice blend
- 1 tsp baking soda
- 1/2 tsp salt
- 1.5 cups unsweetened canned pumpkin puree
- 1 + 1/4 cup granulated sugar (250 grams)
- 2 large eggs
- 1/4 cup avocado oil or vegetable oil
- 1/4 cup pulp-free orange juice
- 1 cup coarsely grated unpeeled zucchini
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
Combine flour, pumpkin spice, baking soda, and salt in medium bowl. Mix and set aside.
Coarsely grate zucchini, skin on. Measure out 1 cup. For best results, place grated zucchini on a cutting board and coarsley chop into small pieces. This way there are little flecks of zucchini throughout the muffins. Place zucchini in the center of a clean dishcloth or a stack of paper towels. Squeeze well to remove moisture, as zucchinis have a high water content. Set aside.
Combine pumpkin puree, sugar, egg, oil, and juice in a large mixing bowl. Whisk until blended.
Add flour mixture to pumpkin mixture and stir with a fork or whisk until just moistened. Fold in zucchini.
Spoon batter into prepared muffin cups. For a domed top we're filling them about 3/4 of the way full.
Bake in preheated oven for 35-40 minutes, checking for doneness with a toothpick inserted to the center of the cupcake. I bake at sea level (if this helps) and oven times will vary a bit, as they tend to do.
Allow a few minutes to cool then carefully remove muffins from muffin tin. Allow to cool completely on a wire baking rack before diving in. (Flavors will be more pronounced once fully cooled.) Enjoy!
Feeling fancy? you can totally sprinkle some mini chocolate chips into the batter if desired. You can even go for a cupcake vibe and frost these muffins with cream cheese frosting. I’ll toss the recipe in the blog post for ya!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
If you get a chance to try these pumpkin zucchini muffins, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Crazy for Cupcakes?
You can totally give these pumpkin zucchini muffins a frosted cupcake (or carrot cake) vibe by topping them with a little cream cheese frosting. Yum!
Here’s the recipe:
Cream Cheese Frosting
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 4 cups powdered sugar
- Combine softened butter and cream cheese in a medium/large mixing bowl. Use an electric hand-mixer and beat until lusciously creamy and free of lumps.
- Beat in vanilla and salt until incorporated. Adjust mixer speed to low and, in batches, gradually add powdered sugar while mixing the frosting. After the powdered sugar is incorporated, beat at medium speed for a few more seconds, then add to a piping bag to frost fully cooled muffins (which are now cupcakes, by definition – LOL!)