These Pumpkin Zucchini Muffins are the perfect baking treat to bridge the gap between late summer and fall. Zucchini is still relatively abundant and delicious and pumpkin is, well, definitely on-brand for right now.

These two things really do work well together though. The muffins are moist, flavorful, and make great quick breakfasts or after school snacks.

The base recipe is good to go, but you can also add in all kinds of delicious mix-ins. I added some white chocolate and golden raisins to this version. My wife thought the golden raisins were a bit odd, but I liked them. You don’t need to add in anything extra though, these Zucchini Muffins are delicious with nothing else added!

Pumpkin Zucchini Muffins

4.15 from 7 votes
Author: Nick Evans
Servings: 24 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
These Pumpkin Zucchini Muffins are so flavorful and moist. The batter is easy to mix in a few minutes and has great add-in options like chocolate and/or raisins! Kid-approved recipe!



  • 1 cup pumpkin
  • 3 large eggs
  • ½ cup brown sugar
  • ¼ cup honey
  • 1 cup milk
  • ½ cup melted butter
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • ½ cup white chocolate, optional
  • ½ cup golden raisins, optional


  • Preheat oven to 350˚ F. In a large bowl, whisk together pumpkin, milk, melted butter, eggs, honey, brown sugar, and vanilla.  In a smaller bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
  • Add grated zucchini to the wet ingredients and then stir in dry ingredients until just combined but no dry flour is showing. Stir in add-ins (chocolate and raisins) if you are using them.
  • Scoop batter into greased muffin tins. Fill tins about 3/4 full.
  • Bake muffins at 350˚ F. for 25 minutes until they are puffed and browned. A tester should come out clean from the center of a muffin.
  • Remove muffins from oven and let cool for a few minutes before removing from tin.
  • Store muffins in an air-tight container. They are fine on the counter for a day or two or move to the fridge for longer storage.


Serving: 1muffin | Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 195mg | Potassium: 124mg | Fiber: 1g | Sugar: 17g | Vitamin A: 598IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
Course: Breads, Breakfast & Brunch
Cuisine: American

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How to Make Zucchini Muffin Batter

This batter has a little bit of everything in it. I like a mix of sugar, brown sugar, and honey. You could use all sugar or all brown sugar if you want. I like to add the white sugar to the dry ingredients and the brown sugar to the wet ingredients so it dissolves completely, but you could mix both sugars into the wet if you want.

Dry ingredients - Pumpkin Zucchini Muffins
Dry stuff!

Don’t forget the pumpkin! Also, be sure to use pumpkin puree and NOT pumpkin pie mix, which has a ton of extra stuff added to it. Just 100% pumpkin.

Pumpkin added - Pumpkin Zucchini Muffins
Pumpkin = moist

Once the wet ingredients are combined, stir in the grated zucchini. About 1 medium zucchini should give you enough zucchini for the muffins. If you have a bit more or a bit less, it’ll work out okay.

Lotsa zucchini - Pumpkin Zucchini Muffins

Mix that in well and then stir in the dry ingredients.

Once the Pumpkin Zucchini Muffin batter is complete, you can bake it or stir in some add-ins!

Chocolate - Pumpkin Zucchini Muffins
Choose your add-ins!

Baking the Zucchini Muffins

Portion out the batter into greased muffin tins. Fill them almost all the way to the top.

Rady to bake - Pumpkin Zucchini Muffins

Bake the muffins at 350˚ F. for 25 minutes until they are browned and puffed. They should get a bit cracked on the top and a tester should come out clean from a center muffin.

These look pretty perfect to me!

Pumpkin Zucchini Muffins

Let the muffins cool slightly before removing.

Smear them with soft salted butter to kick them up a notch!

If you feeling like hibernating and baking already this fall, add these Pumpkin Zucchini Muffins to the list!

Need a flavor twist? Try these Zucchini Chocolate Chip Cookies or these Jam-Filled Cream cheese Muffins!

Pumpkin Zucchini Muffins with Butter

Here are a few other great muffin recipes!