Pumpkin Zucchini Muffins

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!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Kosher, Vegetarian

Prep Time 30

Cook Time 20

Total Time 50

Servings muffins

Calories 238kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

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

Instructions

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.

Notes

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.

Nutrition