Moist Pumpkin-Zucchini Muffins Recipe - www.foodess.com (2024)

Why Do These Pumpkin Zucchini Muffins Taste So Good?

• Moisture: Did I mention how incredibly moist they are??!The grated zucchini and pumpkin puree provide a soft, tender interior.
• Sweetness and spice: The brown sugar and cinnamon add just the right balance of sweetness and warmth.
• Nutty richness: Optional mix-ins like walnuts or pecans add a rich, nutty flavor.
• Flexibility: The customizable mix-ins let you tailor the flavor and texture to your liking. I love them with coconut, walnuts and raisins. Sometimes I use chopped dates or fresh cranberries instead. They’re very versatile, and super yummy.

• Canned pumpkin puree: Adds moisture and a distinct autumnal flavor.
• Grated zucchini: Further adds moisture and a subtle, earthy taste.
• Buttermilk: Contributes to a tender crumb and balances the sweetness.
• Vegetable oil: Provides the fat needed for a moist texture.
• Brown sugar: Adds sweetness and a slight molasses flavor.
• Eggs: Act as a binding agent and provide structure.
• Vanilla extract: Enhances the overall flavor of the muffin.
• All-purpose flour: The main structural component of the muffin.
• Granulated sugar: Sweetens the muffin.
• Cinnamon: Adds warmth and spice. Feel free to swap in a pumpkin spice mix.
• Baking powder & baking soda: Leavening agents that help the muffins rise.
• Salt: Enhances the overall flavor.
• Mix-ins: Add texture and complexity; options include nuts, dried fruit, chocolate chips, or seeds.

• Gluten-free: Use gluten-free flour as a one-to-one substitute for all-purpose flour.
• Vegan: Substitute flax eggs for eggs and use a dairy-free buttermilk alternative.
• Oil substitute: Replace vegetable oil with melted butter for a richer flavor (but they’ll be a bit less tender, as the butter cools to solid at room temperature)
• Spice it up: Feel free to add other pumpkin pie spices like nutmeg, ginger and/or cloves for additional flavor.

• Muffin pans: To bake 36 muffins, you’ll need to use 3 pans or cool the same 12-cup muffin tin in cold water between batches.
• Paper muffin liners or nonstick cooking spray: For easy removal from the pan.
• Large bowls: For mixing wet and dry ingredients separately.
• Whisk and wooden spoon: For incorporating the ingredients smoothly.

• Preheat oven: Set your oven to 375 degrees F to ensure a consistent baking temperature.
• Prepare muffin pans: Ready your muffin pans with paper cups or nonstick spray for easy removal later.
• Combine wet ingredients: Mix all wet ingredients well in a medium bowl, creating the base for the muffin mixture.
• Whisk dry ingredients: In a large mixing bowl, combine all the dry ingredients which will provide structure and flavor.
• Mix together: Create a well in the flour mixture and pour in the wet mix, stirring until almost combined.
• Fold in mix-ins: Customize your muffins by folding in your chosen mix-ins.
• Spoon and bake: Fill the muffin cups about 3/4 full and bake for 20-25 minutes.

• Freeze: They freeze well for up to two months; just thaw and reheat. To freeze them, cool first to room temperature on wire racks, then pop the whole wire rack into the freezer (allowing them to freeze in a single layer and maintain their shape, rather than being smooshed into the bags). Once frozen, transfer to zippered freezer bags or airtight containers. Individual muffins thaw within a half-hour on the counter or in a lunch bag, or you can pop ’em in the microwave for 20 second intervals (upside down first, then right-side up for even heating) – they’ll be just like fresh-from-the-oven.
• Room temperature: Keep in an airtight container for up to 3 days for optimal freshness.

• Squeeze out excess moisture: From the grated zucchini to avoid a too-wet batter.
• Mix-in flexibility: Feel free to mix and match the mix-ins to suit your personal preference.
• Don’t overmix: Keep some flour streaks to avoid overworking the batter, which can make the muffins tough.
• Check for doneness: A toothpick inserted in the center should come out clean or with a few crumbs.

Can I use a substitute for the pumpkin or zucchini?: Yes, yellow squash can be a good substitute for zucchini. Sweet potato puree makes a great substitute for pumpkin (like in these fan-favorite Sweet Potato Cupcakes!)
Can I use a substitute for buttermilk?: Yes, though it may slightly alter the flavor and texture. Here are my top 3 buttermilk substitutes that actually work.
How to make them vegan?: Substitute the eggs with one of the best egg substitutes and use a dairy-free buttermilk substitute.

Soft Pumpkin Cookies for a sweet treat.
Warm up with Pumpkin and Rice Soup.
Pumpkin Pasta Sauce for a creamy, savory meal.
Switch things up with Pumpkin Enchiladas with Black Beans.
Pumpkin Cheesecake Bars with a simple graham cracker crust.

Last Updated on October 6, 2023 by Jennifer Pallian BSc, RD