These delicious pumpkin zucchini muffins are moist, flavorful, and packed with hidden vegetables. They are the perfect muffins for fall and late summer, and you can make them in only 30 minutes.
With added grated zucchini and pumpkin puree, these are really moist and healthy. Baked goods with hidden vegetables is a great way to introduce more veggies to picky eaters!
Zucchini pumpkin muffins are perfect for healthy snacks, as a lunchbox treat, or breakfast on the go. They store really well, and can even be frozen for later.
Why you'll love it
- Easy to make
- Packed with hidden vegetables
- Perfectly moist muffins
- Great as a snack, breakfast or treat
- Only takes 30 minutes
Zucchini: Grated zucchini makes the muffins really moist.
Pumpkin puree: Use canned pumpkin puree, or make your own.
Eggs: Bind the muffins together.
Olive oil: Makes the muffins moist and delicious.
Baking powder + baking soda: Both of these are needed to give the muffins the perfect rise.
All-purpose flour: Also known as plain flour.
Cinnamon: Or pumpkin spice!
Salt: Brings out the flavor of the other ingredients.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
Two: Add the remaining ingredients to the mixing bowl. Stir to combine. Be careful not to over mix!
Three: Pour the muffins into a lined muffin pan. Make sure to divide the batter evenly between the muffin cases.
Four: Bake at 360 F / 180 C for about 25 minutes. The muffins are done when a toothpick or skewer inserted into the middle of them comes out clean, without any batter stuck to it.
- Be careful not to over mix the muffin batter. The ingredients should only be just combined.
- Divide the muffin batter equally between the liners. The muffins should be of a similar size.
Zucchini and pumpkin muffins are perfect as a healthy snack, for the lunch box, as a simple breakfast, or even as lunch.
I love to keep a batch of these on hand in my freezer for quick breakfasts on busy mornings.
Whole wheat: Use whole wheat flour instead of all-purpose flour. This will add more fiber to the muffins, and make them more filling.
Gluten free: Use gluten free all-purpose flour. You can find this in most major supermarkets.
Add-ins: Add dried cranberries, raisins or chocolate chips.
Spices: Try using pumpkin spice or gingerbread spice instead of cinnamon.
To make this recipe, you will need a muffin pan. Unless you have a non-stick muffin tin, like a silicone pan, you will also need muffin liners or muffin cases.
Additionally, you will need a whisk and a mixing bowl. I like to use a manual whisk, but you can use an electric mixer too. Keep in mind that you want to avoid over mixing.
You can store leftover pumpkin zucchini muffins in a sealed container at room temperature for up to 3 days, or freeze them for up to 6 months.
Thaw the frozen muffins for a few hours at room temperature before you eat them. They will then store well at room temperature for a few days.
This makes these pumpkin muffins perfect as a healthy meal prep snack. Make a big batch to freeze down, and defrost them as needed.
Frequently asked questions
You can use a non-stick muffin pan, like a silicone pan, or spray the muffin tin with cooking spray to avoid using paper liners.
Olive oil makes muffins really moist. It's often used in baked goods where vegetables are added, like carrot cake and zucchini bread, where moisture is key.
You might also like these recipes
- Pumpkin Protein Muffins
- Blueberry and White Chocolate Muffins
- Sultana Scones
- Blueberry Protein Muffins
- Banana Carrot Muffins
- Healthy Lemon Blueberry Muffins
- Healthy Lemon Poppy Seed Muffins
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Pumpkin Zucchini Muffins
- Muffin Pan
- Combine grated zucchini, eggs, honey, olive oil and pumpkin puree in a mixing bowl, and whisk until barely combined.1 cup grated zucchini, 2 eggs, ½ cup honey, ⅓ cup olive oil, 1 cup pumpkin puree
- Add the remaining ingredients to the mixing bowl. Stir to combine. Be careful not to over mix!1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon pumpkin spice, ½ teaspoon salt
- Pour the muffins into a lined muffin pan. Make sure to divide the batter evenly between the muffin cases.
- Bake at 360 F / 180 C for about 25 minutes. The muffins are done when a toothpick or skewer inserted into the middle of them comes out clean, without any batter stuck to it.
- Store in a sealed container for up to 3 days, or freeze for up to 6 months. Defrost the muffins at room temperature for a few hours before serving.
- Replace all-purpose flour with whole wheat flour for a more filling version.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended