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Pumpkin zucchini muffins close up.
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4.91 from 11 votes

Easy Pumpkin Zucchini Muffins Recipe

The most delicious pumpkin and zucchini muffins spiced with cinnamon, nutmeg, cloves, ginger and coriander seed. The best part? This easy recipe comes together in just 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Dairy Free Pumpkin Muffins, Easy Muffin Recipe, Pumpkin Zucchini Muffins
Servings: 12 (yield - 12 muffins)
Calories: 191kcal
Author: Stacey Adams

Ingredients

  • 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
  • cup brown sugar *packed *light or dark
  • 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!

Instructions

  • 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!

Video

Nutrition

Serving: 1 Muffin (all values are approximate). | Sugar: 14.9g | Fiber: 1.6g | Calories: 191kcal | Fat: 7.3g | Protein: 3.3g | Carbohydrates: 29.5g