These pumpkin zucchini muffins are unbelievably moist, fluffy, and drizzled with an irresistible simple glaze. Dust the tops with a sprinkle of cinnamon and enjoy the bold fall flavors as you take the first bite! All you need is a few simple ingredients and 30 minutes to prep!
📋 About the Recipe
- Kid friendly baking activity. If your kids don’t enjoy eating their veggies, try baking them into a delicious muffin together instead! Once they smell them in the oven and see the glaze drizzled on top, they won’t be able to resist.
- Made with pantry staples. These muffins are made with zucchini, pumpkin puree, and the baking basics. Chances are, you’ve got everything you need in the pantry right now.
- Great for taking on the go. I love baking loaf breads like my Death by Chocolate Zucchini Bread, Blackberry Lemon Bread, or Pumpkin Bread with Cream Cheese Frosting, but sometimes baking muffins in muffin liners is easier for sharing and taking on the go. If you like to grab breakfast when you are running out of the house in the morning, you’ll love these fall muffins!
A few notes about the ingredients:
- Flour - I have only tested these pumpkin zucchini muffins using all purpose flour. Using whole wheat flour would likely also work, but the muffins may be a bit more dense since whole wheat flour is heavier.
- Spices - The best part of fall desserts is the combination of warm and nutty spices. In these muffins, I use a simple blend of cinnamon, nutmeg, and ginger to highlight the warm, sweet flavors in the pumpkin.
- Zucchini - Freshly grated zucchini is baked into these muffins for a boost of nutrition. The zucchini is so subtle and melts right into the batter, the kids likely won’t notice!
- Pumpkin puree - I prefer to use canned pumpkin puree as it is easy to find in the grocery store. Make sure to buy "pumpkin puree" and NOT "pumpkin pie filling." The only ingredient should be pumpkin.
- Eggs - Eggs provide moisture and structure to these pumpkin muffins by binding the ingredients in the muffin batter together.
- Preheat and prep. Preheat the oven to 350 degrees F and spray a muffin pan with nonstick cooking spray or line with 12 muffin liners.
- Whisk together the dry ingredients. In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, and ginger. Set aside.
- Whisk together the wet ingredients. In a large bowl, whisk together sugar, melted butter, pumpkin puree, shredded zucchini, eggs, milk, and vanilla extract.
- Pour the dry ingredients into the wet ingredients. Whisk until just combined - avoid overmixing.
- Fill the muffin pan. Scoop the muffin batter into the prepared muffin pan. Fill each muffin cup almost to the top.
- Bake. Transfer the muffin pan to the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs.
- Cool the pumpkin zucchini muffins. Allow the muffins to cool in the pan for 10 minutes, then turn the muffins out onto a wire rack to cool completely.
- Prep the glaze. As the muffins cool, prepare the glaze by whisking together the powdered sugar, milk and vanilla extract in a small bowl until smooth.
- Spread a glaze over the muffins. Dust lightly with a little bit of cinnamon. Allow the glaze to sit a few minutes on top of the zucchini muffins to harden.
⁉️ Substitutions and Alterations
- Skip the glaze. If you’re making these pumpkin zucchini muffins for breakfast you can leave the glaze off to make them a bit lighter and lower in sugar.
- Use fresh pumpkin puree. If you have a couple of sugar pie pumpkins at home, roast them and make them into homemade pumpkin puree.
- How to use pumpkin pie spice instead: If you’d like, you can substitute ¾ teaspoon of store-bought pumpkin pie spice in place of the called for ginger and nutmeg.
❄️ How to Store
Should zucchini muffins be refrigerated? I do recommend refrigerating your zucchini muffins because they contain fresh pumpkin and zucchini. Refrigeration will also extend their shelf life. These muffins will last in the refrigerator in an airtight container for up to 7 days. If you prefer to store your zucchini muffins at room temperature, eat them within 2 to 3 days.
Can zucchini muffins be frozen? Yes, zucchini muffins can be frozen. If you are planning to freeze, do not make the glaze until you are ready to serve. To freeze, wrap each individual muffin in plastic wrap and place together in a zip top bag. Thaw the muffins on the counter or in the refrigerator overnight. Then, once the muffins are defrosted, prepare the glaze and top the muffins as usual.
No, the zucchini does not need to have the excess moisture removed before adding it to the muffin batter. I recommend grating the zucchini on the side of your grater with the largest holes. Grating it thicker, as opposed to finely shredding it, will help keep the moisture inside the zucchini.
I do not recommend it. Banana is naturally very sweet compared to zucchini and will make these muffins too sweet. If you are looking for ways to use up ripe bananas, try my pumpkin banana muffins instead!
Yes, the skin on zucchini is so thin and soft, it will melt right into your muffins without being peeled first! One less step you have to worry about.
💭 One More Tip
Use fresh baking powder. Baking powder is only fresh for a couple of months. Afterwards its ability to rise baked goods decreases and can cause your pumpkin zucchini muffins to be less fluffy than it should be. Also, check it's expiration date.
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Pumpkin Zucchini Muffins
For the Pumpkin Zucchini Muffins
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 ½ teaspoons ground cinnamon, plus extra for dusting over top
- ½ teaspoon ground nutmeg*
- ¼ teaspoon ground ginger*
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- ½ cup 100% pure pumpkin puree
- 1 ½ cups grated zucchini (about 1 medium-sized zucchini) SEE NOTES
- 2 large eggs, room temperature
- ¼ cup milk of choice
- ½ teaspoon vanilla extract
For the Glaze
- ¾ cup confectioner's (powdered) sugar
- 1 tablespoon milk of choice
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray or line with 12 muffin liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg, and ginger.
- In a large bowl, add sugar, melted butter, pumpkin puree, shredded zucchini, eggs, milk, and vanilla extract. Whisk to combine.
- Pour the flour mixture into the pumpkin mixture and whisk until just combined. Do not overmix.
- Scoop muffin batter into the prepared muffin pan. Fill each one almost to the top.
- Place muffins in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean with just a few crumbs.
- Allow muffins to cool in the pan for 10 minutes, before removing them and placing them on a wire rack to cool completely.
- As muffins cool, prepare the glaze: Combine powdered sugar, milk, and vanilla extract in a small bowl. Whisk to combine, until smooth and no longer lumpy.
- Spread a light glaze over top of the muffins. Sprinkle the tops with a little cinnamon. Let glaze sit a few minutes to harden before serving and eating.
- Grate the zucchini on the largest holes of your grater.
- Store pumpkin zucchini muffins in an airtight container in the refrigerator up to 1 week. Muffins are best when served the same day or the next day.
- If freezing, do not make the glaze until ready to serve. Freeze the muffins individually wrapped with plastic wrap (without glaze) and place in a zip top bag. Thaw muffins on the counter or in the refrigerator overnight. Make the glaze and spread on top of the defrosted muffins.
- *¾ teaspoon of store-bought pumpkin pie spice can be used in place of the nutmeg and ginger.
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