Miley Tender domes of spiced pumpkin cake packed with fresh zucchini and baked to golden perfection! This comforting recipe could not be simpler to stir together but smells absolutely incredible as a centerpiece for your fall brunch spread.
A cozy pumpkin muffin is one of the few fall treats I never get tired of baking. It might be because I have so many fond memories of the harvest season when I was growing up. My parents were avid gardeners, and by the time September rolled around, you might say our backyard was a bit of a jungle.
Every autumn we would spend weekends harvesting what felt like hundreds of pounds of produce (yes, literal wheelbarrows full of squash and greenery).
The most overwhelming part? The zucchini plants were naturally overrun with tons and tons of massive vegetables! Everywhere you looked, green giants were hiding under leaves. Most were the size of baseball bats because they grow so fast.
When we would come inside, my mom always had a plan to turn that surplus into something sweet. She’d mix the fresh shreds with canned pumpkin and warm spices. My favorite part was waiting for them to rise tall in the oven, filling the kitchen with the scent of cinnamon and nutmeg.
So basically to me… the start of fall isn’t real until the house smells like these muffins.
Why You’ll Love This Recipe
These muffins hit that sweet spot between comforting and simple. They taste rich but never feel heavy.
Soft texture: Pumpkin and zucchini keep every bite tender.
Easy to make: One bowl mixing with simple steps.
Balanced sweetness: Brown sugar adds warmth without overpowering.
Great for sharing: Makes a generous batch for family or guests.
Season friendly: Perfect for fall but good any time of year.
Ingredients
For the Muffin Batter:
- 2 ½ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup brown sugar
- ½ cup butter, melted
- ⅔ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 1 medium zucchini, grated
For the Topping:
- ¼ cup pepitas
- 1 tablespoon turbinado sugar
Step by Step Instructions
1. Prep the Oven and Pan
Start by heating your oven to 375°F. Line a muffin pan with paper liners or lightly grease each cup. This helps the muffins release easily once baked.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and brown sugar. Break up any sugar clumps so the batter mixes smoothly later.
3. Combine the Wet Ingredients
In another bowl, mix melted butter, milk, egg, vanilla, and pumpkin until smooth. The mixture should look creamy and evenly blended.
4. Add the Zucchini
Grate the zucchini and gently squeeze out extra moisture using a paper towel. Stir it into the wet mixture so it spreads evenly.
5. Bring the Batter Together
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Stop mixing once you no longer see dry flour. Overmixing can make muffins dense.
6. Fill the Muffin Cups
Spoon the batter evenly into the muffin pan, filling each cup about three quarters full. Sprinkle pepitas and turbinado sugar on top for crunch.
7. Bake Until Golden
Bake for 20 to 24 minutes until the tops look set and a toothpick comes out clean. Let muffins cool in the pan for a few minutes before moving to a rack.
Tips and Variations
- Add cinnamon or nutmeg for more warmth.
- Drizzle with a light glaze once cooled.
- Use plant milk and dairy free butter.
- Chopped walnuts mix in nicely.
- Reduce baking time to about 12 minutes.
Serving Suggestions
Pumpkin Zucchini Muffins taste great warm with butter. They also work well alongside coffee or tea. For breakfast, I like pairing them with fruit or yogurt.
When serving guests, I place them on a wooden board with extra pepitas scattered around. They feel rustic and inviting without much effort.
Frequently Asked Questions
Can I taste the zucchini?
No, it blends in completely and just adds moisture.
Can I freeze these muffins?
Yes, let them cool fully and freeze for up to two months.
Do I need to peel the zucchini?
No peeling needed. The skin softens while baking.
Can I use fresh pumpkin instead?
Yes, just make sure it is smooth and well mashed.
How long do they stay fresh?
Store at room temperature for two days or refrigerate up to five days.
Final Thoughts
Pumpkin Zucchini Muffins feel like a cozy classic that never gets old. They stay soft, bake evenly, and carry just enough sweetness to feel like a treat.
Pumpkin Zucchini Muffins
Ingredients
For the Muffin Batter:
- 2 ½ cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup brown sugar
- ½ cup butter melted
- ⅔ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 1 medium zucchini grated
For the Topping:
- ¼ cup pepitas
- 1 tablespoon turbinado sugar
Instructions
- Prep the Oven and Pan: Start by heating your oven to 375°F. Line a muffin pan with paper liners or lightly grease each cup. This helps the muffins release easily once baked.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and brown sugar. Break up any sugar clumps so the batter mixes smoothly later.
- Combine the Wet Ingredients: In another bowl, mix melted butter, milk, egg, vanilla, and pumpkin until smooth. The mixture should look creamy and evenly blended.
- Add the Zucchini: Grate the zucchini and gently squeeze out extra moisture using a paper towel. Stir it into the wet mixture so it spreads evenly.
- Bring the Batter Together: Pour the wet mixture into the dry ingredients. Stir gently until just combined. Stop mixing once you no longer see dry flour. Overmixing can make muffins dense.
- Fill the Muffin Cups: Spoon the batter evenly into the muffin pan, filling each cup about three quarters full. Sprinkle pepitas and turbinado sugar on top for crunch.
- Bake Until Golden: Bake for 20 to 24 minutes until the tops look set and a toothpick comes out clean. Let muffins cool in the pan for a few minutes before moving to a rack.
