For extra flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter. To prevent the zucchini from making the muffins soggy, squeeze out as much excess moisture as possible after shredding it. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For a richer flavor, use melted butter instead of coconut oil.
Pumpkin Spice Zucchini Muffins
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PREP TIME15 mins
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COOK TIME18 mins
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TOTAL TIME33 mins
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SERVING12 People
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VIEWS30
Embrace the cozy essence of autumn with these delightful muffins! A wholesome treat that marries the warm spice of pumpkin with the subtle sweetness of zucchini, these muffins are perfect for a quick breakfast, a comforting snack, or a delightful addition to any fall gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate22 g
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Cholesterol31 mg
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Fiber2 g
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Protein3 g
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Saturated Fat8 g
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Sodium265 mg
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Sugar10 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Prepare a 12-cup muffin tin by greasing it well or lining it with paper liners. (5 minutes)
02
Step
3 mins
In a large bowl, whisk together the whole wheat flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder until thoroughly combined. (3 minutes)
03
Step
2 mins
In a separate bowl, whisk together the melted coconut oil, eggs, and vanilla extract until smooth. (2 minutes)
04
Step
3 mins
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. (3 minutes)
05
Step
2 mins
Gently fold in the pumpkin puree and shredded zucchini until evenly distributed throughout the batter. (2 minutes)
06
Step
5 mins
Using an ice cream scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. (5 minutes)
07
Step
20 mins
Bake in the preheated oven for 18-24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. (20 minutes)
08
Step
10 mins
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Joany Reynolds
Jun 26, 2025I added some chocolate chips and they were even better! Thanks for the recipe!
Alverta Mueller
May 16, 2025Great recipe! I substituted applesauce for some of the oil to make them even healthier.
Samantha Lockman
Mar 5, 2025The perfect fall treat! I will definitely be making these again.
Brigitte Morar
Mar 2, 2025These muffins are so easy to make and taste amazing! My kids love them!