These fluffy cinnamon kissed Pumpkin Zucchini Muffins are tender, flavorful, and totally delicious!
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.
YIKES!
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 finely 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
Ingredients
- 1 medium zucchini (6-7 inches long)
- 1 cup canned pumpkin puree
- 1 cup avocado oil or vegetable oil
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup granulated sugar (200 grams)
- 2 cups all-purpose flour (240 grams)
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with parchment paper liners.
- Using the fine side of a box grater, finely grate the zucchini (skin on) onto a clean dish towel or onto a stack of paper towels. Squeeze well to remove the excess water. Add to a large mixing bowl.
- To the bowl with the zucchini, add wet ingredients: pumpkin, eggs, oil, and vanilla. Next add 1 cup of sugar and mix well.
- In a medium mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt in medium bowl. Mix well.
- Add flour mixture to pumpkin mixture and stir with a fork or whisk until just moistened and incorporated.
- Optional: for extra fluff factor, allow batter to rest for 10-15 minutes.
- Scoop batter into prepared muffin cups, adding approx. ¼ cup to each.
- Bake in preheated oven for 23-25 minutes, checking for doneness with a toothpick inserted to the center of the muffin.
- Allow muffins 10 minutes to cool in the pan then carefully remove. Allow to cool completely on a wire baking rack before diving in. (Flavors will be more pronounced once fully cooled.) Enjoy!
Notes
Nutrition
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!)
Questions & Reviews
it’s new information for me, pumpkin with muffins. i love this recipes.
Can you tell me what to do if I don’t use sugar because my dad is diabetic.
what kind of sugar should i use?
thank you for your response 🙂
Hi Pratiwi! I don’t specialize in diabetic recipes but my friend Carolyn does on her blog “All Day I Dream About Food” and she has several low-carb and sugar-free pumpkin muffin recipes to choose from!
What would be a good sub for the egg to make the recipe vegan? Thanks!
Hi Lydia! You could try flax eggs in place of regular eggs. I’d have to give it a test run to know for sure! xo
Fantastic texture! Just the right sweetness the balance the zucchini.