Moist Pumpkin Zucchini Muffins: A Make-Ahead Breakfast or Mid-Day Snack

Looking for a delicious way to start your day or power through the afternoon? Look no further than Pumpkin Zucchini Muffins! These muffins are perfect for a quick and easy meal and also great for on the go. Plus, they’re packed with nutrients from the pumpkin and zucchini. So why not give them a try today?

Serving : 18 muffins

Prep time: 10 minutes

Cook time: 20 minutes

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2 ½ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 tablespoon pumpkin pie spice

1 teaspoon cinnamon

1 cup pumpkin puree

2 eggs

1 cup granulated sugar

½ cup brown sugar

¼ cup butter, melted

1 teaspoon vanilla extract

1 ½ cups zucchini, shredded


  1. Preheat the oven to 350 degrees. Place muffin liners in a muffin pan. Set aside.
  2. In a large mixing bowl, combine dry ingredients.
  3. Mix in pumpkin puree, butter, eggs and vanilla extract well. Set aside
  4. Use a grater to shred zucchini.
  5. Mix zucchini into muffin batter until just combined.
  6. Use a spoon or cookie scoop to fill each muffin cup with batter, fill ¾ of the way.
  7. Bake in the oven for 20 minutes or until a toothpick comes out clean. Allow to cool and serve.


  • You can shred zucchini however fine or thick you prefer.
  • Mix-ins – add chocolate or cinnamon chips to make them even better.