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Pumpkin Zucchini Muffins

Pumpkin zucchini muffins with a warmly spiced crumb and a crackled, deep-amber top. Grated zucchini is squeezed dry for moist texture without sogginess, baked into 12 easy fall muffins.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour Measure by spooning into the cup and leveling.
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs Use large eggs.
  • 0.75 cup pumpkin purée Use plain pumpkin purée, not pumpkin pie filling.
  • 0.5 cup brown sugar, packed Pack it firmly.
  • 0.33 cup vegetable oil
  • 1 tsp vanilla extract
Add-ins
  • 1 cup zucchini, grated and squeezed dry Grate, then squeeze dry in a clean towel for best texture.
  • 0.5 cup pepitas or chocolate chips (optional) Use either pepitas or chocolate chips.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. Prepare a wire rack nearby for cooling the muffins after baking.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl until evenly combined.
Mix wet ingredients
  1. In a separate bowl, whisk eggs, pumpkin purée, brown sugar, vegetable oil, and vanilla extract until smooth.
Combine batter
  1. Add the wet ingredients to the dry ingredients and stir just until no dry flour remains.
  2. Fold in grated zucchini and pepitas or chocolate chips if using, mixing only until distributed.
Bake
  1. Divide batter evenly among muffin cups, filling each about ¾ full.
  2. Bake at 350°F for 20–22 minutes, until a toothpick inserted in the center comes out clean and the tops look set with a crackled surface.
Cool and serve
  1. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool further.

Notes

Pro tip: squeeze the grated zucchini very dry before folding it in—this helps keep the crumb tender and prevents excess moisture. Store muffins in an airtight container at room temperature up to 2 days or in the fridge up to 5 days; rewarm 10–15 seconds in the microwave if desired. Freezing is yes—freeze up to 2 months and thaw overnight in the fridge. For a lighter option, you can reduce vegetable oil to 1/4 cup and replace the rest with unsweetened applesauce, keeping the same bake time.