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4.9 from 33 votes

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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 18 muffins
Course: Snacks
Cuisine: American

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 flavorless oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups chocolate chips, milk or dark - your choice!
  • Coarse sugar, for sprinkling

Instructions

    Cup of Yum
  1. Note: these are not heavily spiced. If you love spice in your pumpkin, I suggest increasing the spice amount by at least 1 teaspoon.
  2. Preheat the oven to 375 degrees F. Line a muffin tin with liners.
  3. In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.
  4. 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.
  5. Stir in the dry ingredients until just combined - do not overmix! Stir in the zucchini. Stir in the chocolate chips.
  6. 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!