Two fall favorites combined into one delicious muffin. These Pumpkin Zucchini Muffins are perfect for the season.
You don’t have to choose between pumpkin or zucchini – you can make these zucchini pumpkin muffins and get the best of both. These easy muffins are moist, deliciously spiced, and topped with a simple glaze for a sweet finishing touch. They are the best fall breakfast treat or afternoon snack.
Pumpkin and zucchini anything this time of year are my go-to’s: quick bread, muffins, cakes, and cookies – the list goes on and on. And while I love a simple zucchini muffin or slice of pumpkin bread, I love nothing more than combining them into a single, delicious treat. So, please say hello to pumpkin zucchini muffins.
It’s an understatement to say I love these muffins. My dad made them once and added walnuts, which was a nice addition, but I felt it overwhelmed them a bit so I leave them out.
Instead, I top them with an easy glaze because it adds a touch of sweetness without being cloyingly sweet, not to mention it just looks stunning. Especially with a little pumpkin spice sprinkled on top.
- Melted butter
- Pumpkin puree
- Baking soda
- Baking powder
- Pumpkin pie spice
- Grated zucchini
- Mini chocolate chips
How to Make Them
Beat the butter, eggs, sugar, and pumpkin puree on low speed in a large bowl until well blended.
In a separate bowl, whisk the flour, baking soda, baking powder, and spices.
Slowly add the dry mixture to the wet ingredients and mix at low speed until everything is combined and the batter is smooth.
Add the shredded zucchini and chocolate chips and stir until just combined.
Scoop into lined muffin pans, filling each with just under 1/3 cup of batter.
Bake the muffins at 350°F for 20 to 25 minutes or until they spring back when touched in the center.
Let them cool completely before making the frosting.
How to Make the Icing
You can skip the icing – the muffins are delicious plain – but adding that drizzle of sweet glaze really is the perfect finishing touch. It’s also incredibly easy to make.
- Powdered sugar
- Clear vanilla extract – using clear will keep your icing very white.
- Pumpkin pie spice – this is optional for sprinkling on top. You can also use just nutmeg or cinnamon.
Whisk the powdered sugar, milk, and vanilla extract in a bowl until a thick and smooth icing forms.
If your icing is too thick, thin it with a little more milk. If it’s too thin, add a touch more powdered sugar until you get your desired consistency.
Dip the tops of each cooled muffin into a bowl with the icing. Sprinkle with a little pumpkin pie spice for an extra garnish if you’d like.
Don’t glaze the muffins until they are cooled. If you add the glaze while they are warm, they will absorb it.
You can make and bake the muffins ahead of time, store them in a container, and glaze them later to break up the work.
Glazed zucchini pumpkin muffins will keep well in an airtight container at room temperature for two to three days. You can also keep them in the refrigerator.
The plain muffins can be frozen. Allow them to cool completely and store them in a freezer bag or container. Freeze them for up to a month. Once you’ve thawed them, serve them plain or add the glaze.
If you want to change the mix-ins, you can. Instead of chocolate chips, try chopped nuts like walnuts or pecans. You could also try white chocolate chips or a combination of mix-ins. Just keep the total amount to 3/4 cup.
I hope you try these easy pumpkin zucchini muffins before the fall season slips away. They are the perfect bite for breakfast, brunch, or as an afternoon snack with a cup of coffee. Enjoy! XOXO San
More Fall Baking Recipes
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Pumpkin Zucchini Muffins
- 1 cup butter melted
- 1 cup pumpkin puree
- 2 cups sugar
- 3 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- 2 cup grated zucchini
- 3/4 cup mini chocolate chips
- 3 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon clear vanilla extract
- pumpkin pie spice optional for sprinkling on top
- Preheat oven to 350°. Line muffin tins with paper liners.
- With an electric mixer, beat together butter, eggs, sugar, and pumpkin puree on low until well blended.
- In a separate bowl, whisk together flour, baking soda, baking powder, and spices.
- Slowly add the dry mixture to the wet ingredients and mix on low speed until everything is combined and there are no lumps.
- Add the shredded zucchini and chocolate chips and stir until just combined.
- Scoop into lined muffin pans, filling each with a little under 1/3 cup of the batter.
- Bake for 20-25 minutes, until they spring back when touched in the center or a toothpick inserted into the middle comes out clean. Let them cool completely before making the frosting.
- To make the frosting, whisk together the powdered sugar, milk, and clear vanilla extract until a thick icing forms with no clumps. If needed, add more sugar or milk to reach your desired consistency.
- Dip the tops of each cooled muffin into a bowl with the icing. Sprinkle with a little pumpkin pie spice for an extra garnish if you'd like. Enjoy!