Pumpkin Zucchini Muffins
These Pumpkin Zucchini Muffins combine the flavors of zucchini bread with pumpkin for a fun fall twist! My family loved these muffins, especially my two year old. If you’re looking for a way to add veggies to a little one’s diet (or a picky adult…no judgement here) without them noticing, these muffins can help! The canned pumpkin puree and pumpkin pie spice blend give these muffins rich autumn flavor and also make them smell amazing while baking. Plus, they’re a perfect recipe for early fall if you’re trying to use up zucchini from your garden but you’re ready for pumpkin spice season to begin. These Pumpkin Zucchini Muffins make a great snack or breakfast, and each one is just 113 calories, or 4 WW Points. To view your current WW Points for this recipe and track it in the WW app or site, click here!
I love how easily these Pumpkin Zucchini Muffins come together, and they’re great to bake once and eat all week. I’ve also frozen them very successfully by just wrapping each one in plastic wrap once they’re completely cool and putting them in a Ziploc freezer bag. You can either defrost them to room temp or heat them up in the microwave before eating.
Looking for more tasty lightened up breakfast recipes? Check out my Sheet Pan Blueberry Pancakes, Banana Blueberry Muffins, Sausage and Pepper Egg Bake, Apple Cinnamon Muffins, Strawberry Almond Cream Pancakes, Ultimate Tater Tot Breakfast Casserole, Apple Cinnamon Pancakes, Carrot Muffins, Triple Berry Yogurt Bowl, Banana Bread, Sausage Apple Cheddar Frittata, Berry French Toast Muffins, Ham and Cheese Egg Cups, Pear Gingerbread Baked Oatmeal Singles, Ham and Cheese Hash Brown Quiche, Pumpkin Chocolate Baked Oatmeal Singles, and many more in the Breakfast section of my recipe index!
Pumpkin Zucchini Muffins
Ingredients
- 1 large egg
- 1 cup unsweetened canned pumpkin
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 5 tablespoons light butter, melted (I use Land O’Lakes light stick butter)
- 1 cup shredded zucchini, I use the largest holed side of my box grater
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Pre-heat the oven to 375 degrees. Lightly mist a 12 count standard-sized muffin tin with cooking spray and set aside.
- In a large mixing bowl, add the egg, pumpkin, sugar, and vanilla and stir together until well combined. Add the melted butter and stir until well combined. Add the shredded zucchini and stir to combine.
- In a separate mixing bowl, add the flour, baking soda, baking powder, pumpkin pie spice, and salt and stir until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter.
- Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.
Notes
113 calories, 19 g carbs, 6 g sugars, 3 g fat, 2 g saturated fat, 2 g protein, 1 g fiber (from myfitnesspal.com) MYWW SMARTPOINTS PER (1 MUFFIN) SERVING: (SP calculated using the recipe builder on weightwatchers.com) Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints Weight Watchers Points Plus:
3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)
For those who would have people saying what’s the green stuff, I peel the zucchini, then grate it and then it melts right in. I can’t wait to try your recipe!
Do u squeeze the moisture out of the zucchini before measuring
I’d love to make these… and many other pumpkin based recipes. Seems to be a pumpkin shortage (again) this year… I can’t find it anywhere – except Amazon but the high price isn’t worth it.. .yet, any way.
Can I freeze??
I just made these this morning for the first time and my husband and 1 1/2 year old son are happily chowing down. Clever way to sneak in some veggies. Our family also loves your sausage apple cheddar frittata, blueberry banana muffins and carrot muffins for breakfast. I didn’t even mention our favorite dinner recipes. Your site is my go-to whenever we can’t decide what to make. Thank you for so many wonderful recipes.
These were delicious! Not too sweet, full of flavor. Great recipe thank you!
This recipe is the bomb! I love how it includes both pumpkin and zucchini, a great way to get more veggies in! Highly recommended
These are awful. I wondered about the small amount of sugar, but went with it. I even sprinkled some sugar on top of the muffins before baking. Despite that there wasn’t even a hint of sweetness to them. The only way I could eat them was by splitting them in half, buttering them, and then sprinkling a teaspoon of sugar over each half. Other than that, they were moist and I think would have been good. I’d recommend increasing the 1/3 cup of sugar to 1 full cup though.
I’m sorry to hear you feel that way, Angela! I almost always use 1/3 cup of sugar in my 12-count muffin batches and they are always sweet enough for me, but everyone has different tastes. The muffins were a hit with my family as written! It sounds like this recipe wasn’t a good fit for you, but I appreciate your feedback.
Made these tonight .Subbed Greek yogurt for the butter & monk fruit for the sugar . Also added 30 gram walnuts . Everyone loved them ,
Hi Emily! I’d like to make this into bread as we are moving and my muffin tins are packed! Do you have instructions for. this? I was thinking in a loaf pan at 350 for about an hour? What do you think? Love your site!! Thanks!
I made for an office potluck…VERY GOOD!!
Has anyone used applesauce in place of the butter?