Bakery Style Zucchini Pumpkin Muffins
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Studded with shredded zucchini, flavored with pumpkin purée and autumn spices, and topped with a crunchy sweet streusel.
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Finely grate fresh zucchini and drain excess moisture in a mesh sieve or in a towel. Set aside.
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Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
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Whisk together the sugar, pumpkin purée, oil, milk, eggs, and vanilla extract.
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Add the dry ingredients to the wet and mix just until they are combined.
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Add the drained zucchini to the muffin batter and stir just until it is evenly distributed. Avoid over mixing.
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Fill tulip-style muffin liners with the muffin batter until they are about 2/3 full.
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In a bowl, mix together the sugar, flour, and cinnamon for the streusel topping.
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Add the cold cubed butter and, using forks or your fingers, work the butter into the sugar mixture until evenly distributed.
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Top each of the muffins with the streusel topping.
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Bake until a toothpick comes out clean and the tops are lightly browned.
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Hello! I'm Alicia, the recipe creator and writer behind This Home Kitchen.
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