Moist Zucchini Pumpkin Muffins in Just 1 Bowl –

You know that moment when your garden zucchini and fall pumpkin start overflowing, and you think, “There has to be something better than another loaf of zucchini bread?” That’s exactly where I found myself last September – staring at a pile of veggie abundance while my kids begged for chocolate chip muffins. So I did what any slightly desperate home cook would do: I combined them into the most surprisingly delicious zucchini pumpkin muffins, and oh my goodness, they became an instant family obsession!

What I love most (besides how moist they are!) is how ridiculously easy these come together – just one bowl, no fancy equipment, and minimal cleanup. They’re the kind of breakfast hero you can stash in the freezer for hectic mornings when chewing the same old cereal feels depressing. Now, whenever my neighbor gifts me a glut of zucchini or I spot cans of pumpkin puree on sale, these muffins are my go-to. My kids don’t even realize they’re eating two vegetables before 8 AM, and honey, that’s what I call a parenting win.

Why You’ll Love These Zucchini Pumpkin Muffins

Listen, I don’t mess around when it comes to muffins—they’ve got to earn their spot in my kitchen. These zucchini pumpkin muffins? They practically do a happy dance right out of the oven. Here’s why they’ve become my go-to:

• Moist magic: Pumpkin puree and freshly grated zucchini lock in so much moisture, you’ll swear these are from a bakery. No sad, dry muffins here!
• Ninja-level veggie boost: Two whole veggies before breakfast? Yes please! These healthy fall muffins make sneaking in nutrition downright delicious.
• One-bowl wonder: I’m all about less cleanup—just mix wet ingredients first, toss in the dry stuff, and boom—batter’s ready.
• Freezer superhero: Bake a double batch (trust me, you’ll want to) and stash them in the freezer for quick breakfasts. They thaw beautifully—just 30 seconds in the microwave.
• Meal planning MVP: Sundays are when I worship at the altar of meal prep, and these muffins are always on my roster alongside granola and fruit salad.

Honestly, the hardest part? Not eating three in one sitting when that cinnamon scent fills your kitchen.

Ingredients for Zucchini Pumpkin Muffins

You’ll love how simple these muffins are to throw together! Here’s what you’ll need:

• Wet Ingredients:
  • 1 cup grated zucchini, packed (about 1 medium zucchini)
  • 1 cup pumpkin puree (not pie filling!)
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
• Dry Ingredients:
  • 1 1/2 cups whole wheat flour (white works too)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Ingredient Notes & Substitutions

Here’s the scoop on making these whole wheat pumpkin zucchini muffins your own:

Pumpkin puree vs pie filling: Always grab the plain puree—pie filling has sneaky sugars and spices we don’t need. Zucchini tip: After grating, squeeze it in a clean towel to remove excess water (wet batter = soggy muffins!). Out of coconut oil? Melted butter or applesauce works. Maple syrup can swap for honey or brown sugar—just reduce liquids slightly if using granulated. And if you’re not into whole wheat, all-purpose flour makes slightly fluffier muffins (though I love the nuttiness whole wheat adds).

How to Make Zucchini Pumpkin Muffins

Okay, friends—time to get baking! These muffins come together so fast, you’ll barely have time to lick the spoon (not that I’d judge you if you did). The one-bowl magic means less cleanup, and the whole process is totally forgiving—even if you accidentally dump in the cinnamon too early like I sometimes do. Here’s how we make fall’s most comforting breakfast happen:

Step 1: Prep the Batter

First, preheat that oven to 350°F (175°C)—trust me, you don’t want to realize it’s not hot AFTER the batter’s ready. Line your muffin tin with liners or give it a quick grease. Now grab your biggest mixing bowl (I use my favorite yellow one that’s seen better days) and dump in all the wet ingredients: zucchini, pumpkin puree, eggs, maple syrup, coconut oil, and vanilla. Stir it up until it looks like a gloriously orange mess. Don’t worry about lumps—they’ll disappear!

Next, sprinkle all the dry ingredients right on top of the wet stuff—whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Now, here’s the secret: gently fold everything together with a rubber spatula just until the flour disappears. Overmixing makes tough muffins, and we want cloud-like softness!

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Step 2: Bake to Perfection

Scoop that beautiful batter into your muffin cups, filling each about 3/4 full (I use an ice cream scoop for less mess). Pop them in the oven and here’s my pro tip: at the 12-minute mark, rotate that pan 180 degrees so they bake evenly—my oven’s hotter in back, and this saves me from lopsided muffins! Bake 20-25 minutes total, until a toothpick comes out with just a couple crumbs clinging to it. They’ll smell like autumn hugged your kitchen!

Tips for the Best Zucchini Pumpkin Muffins

After making these muffins more times than I can count (my kids demand them weekly!), I’ve picked up a few tricks that take them from good to “oh-my-goodness-I-need-another-one” amazing. Sharing my secrets so you can nail these every time:

• Flour matters: Spoon your whole wheat flour into the measuring cup and level it off—don’t scoop directly from the bag! Packed flour leads to dense muffins, and we want them light and fluffy.
• Sweetness tweaks: Like things less sweet? Reduce maple syrup to 1/4 cup. For a treat, sprinkle demerara sugar on top before baking—it creates this magical crunchy crust.
• Soggy muffin rescue: Squeeze that grated zucchini like you’re mad at it—extra moisture is the enemy here. I wrap it in a clean kitchen towel and give it a good twist.
• Meal prep magic: Double the batch and freeze half—they reheat perfectly in the toaster oven while you scramble eggs. Future you will send present you a thank-you note!

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Bonus confession: I sometimes add chocolate chips when the kids aren’t looking. Don’t tell them.

Storing and Freezing Zucchini Pumpkin Muffins

These freezer friendly muffins are practically made for busy mornings! Here’s how I keep them tasting fresh-baked all week (or month!):

For short-term storage, just toss them into an airtight container—they’ll stay moist at room temp for 3 days (though they rarely last that long in my house). Pro tip: slip a paper towel underneath to absorb any condensation.

Want to stock up? Freeze them! Cool muffins completely, then wrap each one tightly in plastic wrap and stash in a freezer bag for up to 3 months. To revive, unwrap and microwave for 30 seconds, or pop frozen muffins straight into the toaster oven at 300°F for 8-10 minutes. They’ll taste just like day one—perfect for meal planning win!

Nutritional Information

Here’s the scoop on what’s inside each of these cozy zucchini pumpkin muffins (because yes, I actually ran the numbers while eating one—for science!). Each muffin clocks in at about 150 calories, with 6g fat (mostly from that coconut oil goodness), 8g natural sugars, and a happy 3g fiber thanks to the whole wheat flour and veggies. They pack 3g protein too—not bad for breakfast!

*Small print love note: Numbers can vary based on your specific ingredients (like how runny your maple syrup is or if your zucchini held extra water). But hey, we’re home cooks, not lab techs—close enough counts!

Common Questions About Zucchini Pumpkin Muffins

I get it—you’ve got questions before diving into baking these beauties! Here are the ones I hear most often from friends (and my sister, who calls me mid-recipe every single time):

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Still have questions? Slide into my DMs—I love troubleshooting muffin emergencies while drinking my third cup of coffee.

Zucchini Pumpkin Muffins

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Moist, veggie-packed muffins with fall flavors, perfect for breakfast or snacks. Easy one-bowl prep and freezer-friendly.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 25 min
• Total Time: 35 min
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup grated zucchini
• 1 cup pumpkin puree
• 2 eggs
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt

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Instructions

1. Preheat oven to 350°F. Line a muffin tin with liners.
2. In a large bowl, mix zucchini, pumpkin, eggs, maple syrup, coconut oil, and vanilla.
3. Add flour, baking soda, cinnamon, nutmeg, and salt. Stir until just combined.
4. Divide batter into muffin cups, filling each 3/4 full.
5. Bake for 20-25 minutes or until a toothpick comes out clean.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

• Store in an airtight container for up to 3 days or freeze for longer storage.
• Swap maple syrup with honey or sugar if preferred.

Nutrition

• Serving Size: 1 muffin
• Calories: 150
• Sugar: 8g
• Sodium: 150mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 30mg