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Phenomenal pumpkin zucchini muffins made with pure pumpkin, delicious pumpkin spices, chocolate chips, and made extra moist with zucchini. These muffins are also topped with a homemade streusel topping that makes these extra tasty. This recipe would be perfect for a fall breakfast, or even an afternoon treat. Make it with me!
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What You’ll Need to Make Pumpkin Zucchini Muffins
- 1/4 cup butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- A cup whole milk
- 1 cup shredded zucchini, (squeeze in a paper towel to remove extra liquid)
- 1 1/2 cup pumpkin puree
- A cup chocolate chips
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What You’ll Need for the Muffin Crumble Topping
- 1/4 cup cold butter
- 1/2 cup brown sugar
- 1/4 cup plus 1 tablespoon all purpose flour
- 1/4 cup old fashioned oats
- 1 teaspoon cinnamon
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How to Make Pumpkin Zucchini Muffins
- Preheat oven to 350 degrees. Lightly grease muffin tins.
- Make crumb topping by combining all of the ingredients together until crumbly.
- In the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time then add in the vanilla.
- Combine flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt together in a bowl. Slowly beat into the wet mixture. Add in the milk.
- Fold in zucchini, pumpkin, and chocolate chips.
- Fill the muffin tins 2/3 of the way full, about 1/4 cup of the batter. Generously sprinkle crumb topping on top of each muffin. Bake in preheated oven for 20 minutes or until a toothpick inserted comes out clean.
- Allow to cool. Serve.
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Other Pumpkin Recipes
And More! Be sure to check out my Ultimate Pumpkin Recipe Roundup on my blog!
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If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
Pumpkin Zucchini Muffins
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Phenomenal pumpkin zucchini muffins made with pumpkin & delicious pumpkin spices, chocolate chips, and made extra moist with zucchini.
Ingredients
- 1/4 cup butter, softened
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 1 cup shredded zucchini, (squeeze in a paper towel to remove extra liquid)
- 1 1/2 cup pumpkin puree
- 1 cup chocolate chips
For the Topping
- 1/4 cup cold butter
- 1/2 cup brown sugar
- 1/4 cup plus 1 tablespoon all purpose flour
- 1/4 cup old fashioned oats
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Lightly grease muffin tins.
- Make crumb topping by combining all of the ingredients together until crumbly.
- In the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time then add in the vanilla.
- Combine flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt together in a bowl. Slowly beat into the wet mixture. Add in the milk.
- Fold in zucchini, pumpkin, and chocolate chips.
- Fill the muffin tins 2/3 of the way full, about 1/4 cup of the batter. Generously sprinkle crumb topping on top of each muffin. Bake in preheated oven for 20 minutes or until a toothpick inserted comes out clean.
- Allow to cool. Serve.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 322Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 232mgCarbohydrates: 48gFiber: 3gSugar: 27gProtein: 5g