Pumpkin Zucchini Muffins

This pumpkin zucchini muffins recipe combines 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 too 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

• 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

1. Preheat the oven to 350 degrees and line a 12 count muffin tin with cupcake liners.
2. 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.
3. Fill each muffin well about 3/4 full.
4. Bake for 20-25 minutes.
5. Around 20 minutes insert a toothpick into the muffins and if it comes out clean, they are done.
6. Remove from the oven and let cool.

Printable Recipe for Pumpkin Zucchini Muffins

Print

Pumpkin Zucchini Muffins

This pumpkin zucchini muffin recipe is a delicious and nutritious variation of traditional pumpkin muffins.

Course Breakfast

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 18

Calories 113kcal

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

Calories: 113kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Cholesterol: 9mg | Sodium: 67mg | Potassium: 90mg | Sugar: 9g | Vitamin A: 2165IU | Vitamin C: 2.9mg | Calcium: 18mg | Iron: 0.7mg

More Muffin Recipes

Chai Spiced Zucchini Muffins

Pumpkin Spice Corn Bread Muffins

Pumpkin Muffins