This sweet and spicy pumpkin zucchini muffins recipe is the best way to celebrate the changing of the seasons. It's super easy to make and takes only 30 minutes to whip up (it's even dairy free)! If you should choose to share, these tasty morsels will make you a very popular friend, spouse, parent or party guest. Of course, you can keep them all to yourself! They're the perfect breakfast for busy mornings and also great for dessert.
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Soft, moist and delicious pumpkin zucchini muffins are my favorite way to welcome the fall season.
I just love this time of year!
The leaves are changing and kitchen is filled with the smell of heavenly autumnal spices.
It's finally time for cozy sweaters, a big cup of coffee, and baked goods.
Ingredients & Substitutions
- All purpose white flour: or sub a 1 to 1 gluten free baking flour. I've tested this recipe with Bob's Red Mill 1 to 1 Gluten Free Baking Flour and it worked really well.
- White sugar: sweeten things up!
- Brown sugar: light or dark. Brown sugar is slightly acidic and activates the baking soda in this recipe giving more rise to each muffin dome.
- Leavening agents: baking soda and baking powder.
- Spices: salt, ground coriander seed, cinnamon, nutmeg, cloves and ginger. This unique spice mix will make your muffins super, extra delicious.
- Zucchini puree: puree in the food processor or shred with a box grater.
- Pumpkin puree: lovers of the autumn season, rejoice!
- Large eggs: eggs add fantastic flavor and fluffiness to baked goods of all sorts.
- Coconut oil: If you don't have coconut oil on hand, you can substitute unsalted butter (if you're not worried about keeping this recipe dairy free, of course). I prefer coconut oil as it allows the spices in this recipe to "pop" a little more, but either will make a delicious final product. You can also substitute applesauce for a healthier/lower calorie option!
- Vanilla extract: pure is best if you've got it, but imitation will also work.
How To Make Zucchini Pumpkin Spice Muffins
Keep scrolling to find the full recipe card & measurements. We'll start here with a quick overview:
- Preheat oven to 375°F.
- Measure dry ingredients into a medium size mixing bowl and whisk well.
- Puree zucchini, then measure all wet ingredients into a separate, large bowl. Whisk until well combined!
- Pour dry ingredients into wet and fold together using a spatula. Stop stirring when little to no dry ingredients remain, do not overmix.
- Coat a 12 count muffin tin with nonstick cooking spray and measure batter evenly into each cavity (you can also use muffin pan liners in lieu of spray)!
- Bake for about 20 minutes, or until a toothpick comes out clean.
- Allow muffins to cool on a paper towel or wire rack. Enjoy!
Step By Step Photos
Measure flour correctly: for proper measurement, use a spoon and scoop flour into a measuring cup until overflowing, then level with a knife. Sticking your measuring cup right into the flour container may cause a "packing" effect and could result in too much flour. Always scoop and level!
Don't overmix: overmixing can make muffins dry or affect rise. Gently fold wet and dry ingredients together until you see little to no flour residue, then stop.
Thick batter: don't worry if your batter seems really thick. As long as you measured your flour correctly (per tip #1 above), you should be fine! This is a hearty batter, but moisture from the zucchini and pumpkin puree will things out.
Portioning batter: you can use a regular spoon to divvy up your batter, but an extra large cookie scoop will help with speed and even distribution!
Avoid over-baking: as soon as your muffins are passing the toothpick test, take them out of the oven (note: your toothpick doesn't need to be bone dry in order for the muffins to be done, a crumb or two is okay).
Add ins: if desired, you can add a delicious mix in to your muffins. Chocolate chips are really tasty. Chopped walnuts, pecans or pumpkin seeds would also be delicious!
Allow muffins to cool completely and place them in an airtight container or Ziploc bag. Store at room temperature for 3-5 days or keep in the refrigerator for up to 7!
These muffins can also be frozen. Transfer them to a large Ziploc bag or freezer-safe food storage container, arrange in a single layer and freeze for 2-3 months. To help prevent freezer burn, you can also individually cloak each muffin in plastic wrap.
To reheat, simply microwave on high in 30 second increments until warmed through.
More Pumpkin Recipes
- Pumpkin Spice Pancakes
- Eggnog Pumpkin Pie
- Sweet Pumpkin Spice Sauce
- Maple Pecan Pumpkin Cookies
- The Best Healthy Pumpkin Banana Bread
- Pumpkin Baked Oatmeal With Pecans
- Almond Flour Pumpkin Chocolate Chip Mug Cake
- Low Carb Pumpkin Cheesecake
- Pumpkin Pie Chia Pudding (2 Ways)!
- Classic Pumpkin Bread
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Easy Pumpkin Zucchini Muffins Recipe
- 1 & ¾ cups all purpose flour *see note below
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground coriander seed *see note below
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup fresh zucchini puree *see note below
- 1 cup pumpkin puree *see note below
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup white refined sugar
- ⅓ cup brown sugar *packed *light or dark
- ⅓ cup coconut oil *melted & slightly cooled *see note below
Recipe notes:All purpose flour: or sub a gluten free baking flour mix. I've tested this recipe with Bob's Red Mill 1 to 1 Gluten Free Baking Flour and it worked great! Ground coriander seed: I find that many people do not have this delicious spice readily on hand. You can use more cinnamon in place of ground coriander seed, though I highly recommend adding this spice to your cabinet! It really takes these muffins to the next level. Zucchini: a single, medium size zucchini will result in about 1 cup of puree. Pumpkin puree: This recipe calls for less than a full can of pumpkin puree. Here are a few recipes to help you use up the rest: Sweet Pumpkin Spice Sauce, Pumpkin Spice Pancakes, Almond Flour Pumpkin Chocolate Chip Mug Cake, Pumpkin Pie Chia Pudding. Coconut oil: unsweetened applesauce can be substituted as a healthier option. You can also use unsalted butter if you're not worried about keeping this recipe dairy free. Personally, I prefer coconut oil as it allows spices to really shine!
- Preheat oven to 375° F.
- Combine flour, baking soda, baking powder, salt, coriander, cinnamon, nutmeg, cloves and ginger in a medium size mixing bowl. Whisk until well combined.1 & ¾ cups all purpose flour, ½ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1 teaspoon ground coriander seed, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground ginger
- Rinse and dry zucchini. Cut it into a few large pieces and place them in your food processor. Puree for 30-60 seconds, stopping to scrape the sides of the container as necessary. No food processor? That's okay! You can use a cheese grater to shred zucchini.
- In a separate, larger mixing bowl combine zucchini puree, pumpkin puree, eggs, vanilla extract, white sugar and brown sugar! (if you don’t have a full cup of zucchini puree you can supplement with additional pumpkin). Whisk well.1 cup fresh zucchini puree, 1 cup pumpkin puree, 2 large eggs, 1 teaspoon pure vanilla extract, ½ cup white refined sugar, ⅓ cup brown sugar
- Melt coconut oil in the microwave and allow it to cool slightly. Mix into wet ingredients until well incorporated.⅓ cup coconut oil
- Transfer dry ingredients into wet. Use a spatula and gently fold them together, stop when little to no dry ingredients remain. Be careful not to overmix.
- Lightly coat your muffin pan with non stick cooking spray and distribute batter into each cavity. If desired, use a measuring cup or ice cream scoop to help proportion batter evenly. (You can also opt to use muffin pan liners instead of nonstick spray)!
- Place pan in preheated oven and bake muffins for about 20 minutes. When a toothpick comes out clean, they are done.
- Allow muffins to cool on a paper towel or wire wrack and enjoy!
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