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Moist Pumpkin-Zucchini Muffins

This pumpkin-zucchini muffin recipe is a favourite. It makes plump, fluffy, warmly-spiced muffins packed with flavour and moisture-adding vegetables. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 36 muffins
Author: Jennifer Pallian BSc, RD


Wet ingredients:

  • 2 cups pumpkin puree
  • 2 cups grated zucchini
  • 1 1/4 cup buttermilk
  • 1 cup vegetable oil
  • 1/2 cup brown sugar
  • 3 eggs lightly beaten
  • 2 tsp vanilla extract

Dry ingredients:

  • 4 cups 18 oz/510 grams all purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tbsp cinnamon
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt

Mix-ins (choose up to 3):

  • 1 cup raisins
  • 1 cup walnuts or pecans
  • 1 cup unsweetened shredded coconut
  • 1 cup dried fresh or frozen (thawing not necessary) cranberries
  • 1/2 cup pumpkin seeds
  • 1 cup chopped dates


  • Preheat oven to 375 degrees F. Prepare 3 12-cup muffin pans by lining with paper muffin cups, greasing well or spraying with nonstick spray.
  • In a large bowl, stir together all the wet ingredients until well combined. Set aside.
  • In a separate bowl, whisk together all dry ingredients. Using a wooden spoon, dig a well in the centre of the dry ingredients, and pour in the wet ingredients. Use a light hand to incorporate the wet into the dry, stirring only until almost combined, with floury streaks and dry pockets remaining. Gently fold in the mix-ins; by this time the floury streaks should be gone.
  • Spoon batter into prepared muffin cups, filling about 3/4 full. Bake 20-25 minutes, until tops spring back when lightly pressed.