Cooking with PumpkinNo. 8049 · The 2026 edition
Pumpkin Zucchini Muffins
Moist, spiced, and packed with hidden veggies, these pumpkin zucchini muffins are the perfect fall breakfast treat.
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These pumpkin zucchini muffins combine seasonal pumpkin puree with grated zucchini for extra moisture and nutrition. The batter comes together quickly, and a brief high-heat start gives them a tall, domed top. They're subtly sweet, warmly spiced, and ideal for make-ahead breakfasts or snacks.
Ingredients
Directions
- Set the oven to 425°F. Grease a muffin tin with baking spray or insert paper liners; this recipe makes about 16 standard muffins.
- Using a box grater, shred the zucchini. Place the shreds on a double layer of paper towels and set aside.
- In a big bowl, beat the eggs and sugar together. Add the pumpkin puree, then the oil and vanilla, and whisk until the mixture is silky.
- Sprinkle the flour, pumpkin pie spice, baking soda, and salt over the wet ingredients. Fold gently just until everything is uniformly moistened.
- Enclose the grated zucchini in the paper towels, squeeze firmly over the sink to remove as much liquid as possible. When only a few drops remain, open the towels and scatter the zucchini into the batter. Fold a few times to incorporate evenly.
- Distribute the batter equally into the muffin cups, filling them almost completely full (about a scant ⅓ cup per muffin). If you like, top each with a small sprinkle of turbinado or brown sugar.
- Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F (without opening the door) and continue baking for 12-15 minutes. To test for doneness, insert a toothpick into the center; it should emerge with a few moist crumbs but no raw batter.
- Allow the muffins to rest in the tin for 10-15 minutes, then transfer them to a wire rack to finish cooling.
