These pumpkin zucchini muffins combine the best of both worlds: tender pumpkin muffins studded with chocolate chips and enriched with fresh grated zucchini for an extra veggie boost.
They’re my favorite muffins for fall — soft, moist, and versatile enough for breakfast, snacks, or dessert.
If you’re going to add green vegetables to pumpkin, these are exactly the kind of muffins that make it worth it. The zucchini melts into the batter, keeping the muffins tender while offering a subtle, healthy boost.
These muffins use a full 15-ounce can of pumpkin puree, so you don’t have leftover pumpkin sitting in the fridge. They’re easy to make and loved by kids and adults alike — perfect for after-school snacks, quick breakfasts, or a cozy treat before bed.
I don’t pile on heavy spice in these muffins. If you prefer a more spiced pumpkin flavor, increase the pumpkin pie spice by a teaspoon or more to suit your taste. The recipe keeps the spice on the lighter side so the pumpkin and zucchini flavors can shine, with chocolate chips adding melty pockets of sweetness.
Yes, the chocolate chips are optional — but they’re the kind of optional that most of us never skip.
Pumpkin Zucchini Muffins
Pumpkin Zucchini Muffins
18
muffins
20 mins
20 mins
40 mins
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Ingredients
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 ¼ cups sugar
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 ½ cups grated zucchini
- ½ cup vegetable or canola oil (or any neutral oil)
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chips (milk or dark, your choice)
- Coarse sugar for sprinkling (optional)
Instructions
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Note: these are not heavily spiced. If you love spice in your pumpkin, increase the pumpkin pie spice by at least 1 teaspoon.
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Preheat the oven to 375°F (190°C). Line a muffin tin with liners.
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In a small bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
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In a large bowl, whisk the sugar and eggs until combined. Add the pumpkin puree, then whisk in the oil and vanilla until smooth.
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Stir the dry ingredients into the wet mixture until just combined — do not overmix. Fold in the grated zucchini and chocolate chips.
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Fill the muffin cups about ¾ full. Sprinkle with coarse sugar if desired. Bake for 18–20 minutes, or until set in the center. Let cool before serving.
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Gooey, chocolaty, and utterly comforting — these pumpkin zucchini muffins are a delicious way to enjoy seasonal flavors with a sneaky veggie upgrade.