Do I Need to Squeeze the Zucchini Before Making Pumpkin Zucchini Muffins?

No. For these Pumpkin Zucchini Muffins, you generally don't need to squeeze the shredded zucchini dry. Its natural moisture helps create the soft, tender crumb that makes this recipe so appealing. Simply shred fresh zucchini with a box grater or food processor and gently fold it into the batter. If your zucchini is exceptionally watery, you can lightly blot excess surface moisture with a paper towel, but avoid pressing out all the liquid.

Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?

Yes, homemade pumpkin puree can work in Pumpkin Zucchini Muffins, provided it has a consistency similar to canned pumpkin puree. Homemade puree sometimes contains more water, which can affect the texture of baked goods. If your fresh pumpkin puree looks particularly thin or watery, drain some excess liquid before measuring it. Whether using fresh or canned pumpkin, avoid pumpkin pie filling because it contains added sweeteners and spices.

Can I Freeze Pumpkin Zucchini Muffins?

Yes. Pumpkin Zucchini Muffins are freezer-friendly, making them an excellent option for meal prep and make-ahead breakfasts. Allow the baked muffins to cool completely, then wrap them individually and transfer them to a freezer-safe bag or airtight container. Thaw individual muffins as needed. Warming a thawed muffin briefly before serving can help restore its freshly baked softness.

Easy Pumpkin Zucchini Muffins: Moist and Cozy

Name: Pumpkin Zucchini Muffins
Prep time: 15 min
Cook time: PT-496918H11S
Total time: 38 min
Cuisine: American
Ingredients: 2 cups all-purpose flour or whole-wheat flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 cup pumpkin puree; 1/2 cup pure maple syrup; 1/4 cup avocado oil; 2 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 cup shredded zucchini; 1/2 cup chocolate chips, optional; 2 tablespoons turbinado sugar

Description

Moist and tender Pumpkin Zucchini Muffins made with pumpkin puree, fresh shredded zucchini, pure maple syrup, and warm fall spices. These easy muffins are perfect for breakfast, brunch, snacks, or a cozy seasonal treat.

Ingredients

Scale

2 cups all-purpose flour or whole-wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup pure maple syrup
1/4 cup avocado oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup shredded zucchini
1/2 cup chocolate chips, optional
2 tablespoons turbinado sugar

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Instructions

Preheat the oven to 375°F. Line a standard 12-cup muffin tin with paper liners and lightly coat the liners with nonstick cooking spray.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves.
In a large bowl, whisk together the pumpkin puree, maple syrup, avocado oil, eggs, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
Fold in the shredded zucchini. If using chocolate chips, gently fold them into the batter.
Divide the batter evenly among the prepared muffin cups.
Sprinkle the tops with turbinado sugar.
Bake for 18 to 23 minutes, or until the tops are golden and spring back when lightly pressed. A toothpick inserted into the center should come out clean or with a few moist crumbs.
Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack and cool for at least 15 minutes before serving.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
There is no need to peel the zucchini before shredding it.
Do not squeeze the shredded zucchini dry unless it is unusually watery; its moisture helps keep the muffins tender.
Measure flour using the spoon-and-level method to avoid dense muffins.
Do not overmix the batter, as this can make the muffins tough.
Avocado oil can be replaced with vegetable oil, canola oil, or melted and slightly cooled coconut oil.
Chocolate chips are optional. Chopped walnuts, pecans, raisins, or dried cranberries can also be added.
Store completely cooled muffins in an airtight container at room temperature with a paper towel underneath to absorb excess moisture.
For freezing, cool completely, wrap muffins individually, and store them in a freezer-safe bag or container.

Prep Time: 15 minutes
Cook Time: 18-23 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 213 kcal
Sugar: 14 g
Sodium: 162 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 28 mg