Pumpkin Zucchini Muffins Recipe
Everything there is to love about zucchini muffins with a fun pumpkin spin! Easy to make, one-bowl muffin recipe with the option to add a crunchy sweet fall flavored crumble on top.
How to Make the Best Pumpkin Zucchini Muffins
These pumpkin zucchini muffins are the perfect fall breakfast treat that brings together the best of two beloved muffin varieties. The combination of zucchini and pumpkin creates a moist, tender crumb that’s absolutely irresistible, while the warm pumpkin pie spice gives each bite that cozy seasonal flavor you crave. With a simple one-bowl mixing method, these muffins come together in minutes and are perfect for feeding a crowd at breakfast or as an afternoon snack.
What makes this recipe so versatile is the optional crumble topping. If you want to keep things simple, skip it and enjoy plain muffins. But if you’re looking for that extra touch of indulgence, the sweet, crunchy topping takes them to the next level. The best part? These muffins freeze beautifully, so you can make a full batch and enjoy them throughout the week.
Whether you’re baking for a fall gathering, stocking your freezer, or just treating yourself to a seasonal favorite, these pumpkin zucchini muffins deliver comfort and flavor in every single bite.
Pumpkin Zucchini Muffins
Everything there is to love about zucchini muffins with a fun pumpkin spin! Easy to make, one-bowl muffin recipe with the option to add a crunchy sweet fall flavored crumble on top.
Ingredients
Muffins
Crumble Topping (Optional)
Instructions
Pumpkin Zucchini Muffins
- Preheat your oven to 350°F and prepare a muffin tin with liners or grease.
- In a large bowl, combine the grated zucchini, pumpkin purée, canola oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Fold the dry ingredients into the wet ingredients until just combined. Don't overmix.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- If making the crumble topping, mix together the butter, sugar, flour, and pumpkin pie spice until crumbly. Sprinkle over the muffin batter.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before turning out onto a wire rack.
Notes
- For extra moisture, don't squeeze out all the water from the grated zucchini.
- You can add chocolate chips or nuts to the batter if desired.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.