Pumpkin Zucchini Muffins.
These pumpkin zucchini muffins are the best of both worlds! Tender pumpkin muffins studded with chocolate chips and mixed with fresh grated zucchini. A veggie boost for these extra delicious muffins!
These are my favorite muffins for fall.
If I’m going to mix green vegetables into my pumpkin and it turns out like this?! I can get behind it.
These pumpkin muffins are so soft and tender, filled with grated fresh zucchini and studded with melty chocolate chips. I love how versatile they are, whether you enjoy them for breakfast or dessert.
And they have some extra veggies in them! So I call this a win.
My classic pumpkin muffins are easily the most made muffins in our house. I go through periods of making a batch every week – they kids and Eddie all love them. They are a great after school snack or even a pre-bedtime snack too.
One of the reasons I love these muffins so much is because they use an ENTIRE can of pumpkin. A whole 15-ounce can, meaning you don’t have to use a cup and waste the rest. Because let’s be real, it usually just ends up lost in the fridge for a few weeks until – eeeek.
My claim to fame with these pumpkin muffins is that they converted Eddie into a pumpkin lover. Sure, I’ve been talking about this for over 15 years now. How I’ve “tricked” him into eating a few things that he has ended up loving (ricotta, for example), and pumpkin is another big one.
He has always loved butternut squash, but swore that he hated pumpkin. I think his only idea of pumpkin was pumpkin pie? So, I’m pretty sure that I told him these were butternut squash muffins. Then he ate, like, three in a row.
And then he was obsessed.
I love when that happens!!
Now I myself do not love a lot of spice in my pumpkin. I prefer savory pumpkin over sweet pumpkin, but if I do have sweet pumpkin – I don’t want a boatload of spice. Because of that, I keep the spice rather light in these muffins. If you are a huge lover of spice with your pumpkin, I suggest increasing the amount by a teaspoon or more.
Of course, the chocolate chips are optional.
But are they? Are they ever?
Pumpkin Zucchini Muffins
Pumpkin Zucchini Muffins
- 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 flavorless oil
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chips, milk or dark - your choice!
- coarse sugar, for sprinkling
- Note: these are not heavily spiced. If you love spice in your pumpkin, I suggest increasing the spice amount by at least 1 teaspoon.
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
- In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.
- In a large bowl, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.
- Stir in the dry ingredients until just combined - do not overmix! Stir in the zucchini. Stir in the chocolate chips.
- Fill the muffin tins about ¾ of the way full. Sprinkle with coarse sugar. Bake the muffins for 18 to 20 minutes, or until set in the center. Let cool before serving!
Gooey, chocolaty dream.