This pumpkin zucchini muffins recipe combines the flavors of two of our favorite muffin recipes!
Fall means pumpkin everything, but as a gardener, it also means we are overrun with zucchini. It is easy to find ways to use pumpkins but after a summer of me serving zucchini and squash as a side dish, it is harder to find new ways to use zucchini that my kids will not object to which is why most gardeners give up and start serving zucchini in desserts. A muffin isn’t that different from a cupcake, in fact, we often call muffins “ugly cupcakes” at our house.
I love finding ways to add vegetables to my kids’ breakfast and snacks. This Pumpkin Zucchini Muffins Recipe allows me to get both an orange vegetable and a green vegetable into my kids at breakfast time which is a double win.
Pumpkin Zucchini Muffins Recipe
This pumpkin-zucchini muffin recipe makes 16 – 18 muffins.
Ingredients:
- 1 1/4 cup all-purpose flour (or use my gluten-free cake flour mix)
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 cup milk
- 1/3 cup mild oil
- 1 egg
- 1 cup pumpkin puree (How to make pumpkin puree)
- 1 cup grated zucchini
Directions:
- Preheat the oven to 350 degrees and line a 12-count muffin tin with cupcake liners.
- Combine the flour, sugar, baking powder, and baking soda in a large bowl. Stir in the cinnamon, milk, oil, egg, pumpkin, and zucchini until fully incorporated.
- Fill each muffin well about 3/4 full.
- Bake for 20-25 minutes.
- Around 20 minutes insert a toothpick into the muffins and if it comes out clean, they are done.
- Remove from the oven and let cool.
Printable Recipe for Pumpkin Zucchini Muffins
Pumpkin Zucchini Muffins
Ingredients
- 1 1/4 cup flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 cup milk
- 1/3 cup canola oil
- 1 egg
- 1 cup pumpkin puree
- 1 cup grated zucchini
Instructions
- Preheat the oven to 350 degrees and line a 12 count muffin tin with cupcake liners.
- Combine the flour, sugar, baking powder, baking soda in a large bowl. Stir in the cinnamon, milk, oil, egg, pumpkin, and zucchini until fully incorporated.
- Fill each muffin well about 3/4 full. Bake for 20-25 minutes.
- Around 20 minutes insert a toothpick into the muffins and if it comes out clean, they are done.
- Remove from the oven and let cool.
Nutrition
Anna says
I can’t wait to make these… I’m always looking for new “baked good” recipes to use my surplus fruits and veggies. I currently live in Germany where canned pumpkin is scarce, but zucchini and sweet potatoes are plentiful. Whether from my own garden or the store, I always have surplus. I’ve found that sweet potatoes (baked, skinned and smashed) are a direct substitute for pumpkin puree in most recipes, and easier than making my own pumpkin puree.
Penny Zeller says
These look delicious. Thank you for sharing!