Pumpkin Zucchini Muffins

Filled with shredded zucchini, pumpkin purée and warm spices, and topped with a crunchy sweet streusel.

Finely grate fresh zucchini and drain excess moisture in a mesh sieve or in a towel. Set aside.

Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

Whisk together the sugar, pumpkin purée, oil, milk, eggs, and vanilla extract.

Add the dry ingredients to the wet and mix just until they are combined.

Add the drained zucchini to the muffin batter and stir just until it is evenly distributed. Avoid over mixing.

Fill tulip-style muffin liners with the muffin batter until they are about 2/3 full.

In a bowl, mix together the sugar, flour, and cinnamon for the streusel topping.

Add the cold cubed butter and, using forks or your fingers, work the butter into the sugar mixture until evenly distributed.

Top each of the muffins with the streusel topping.

Bake until a toothpick comes out clean and the tops are lightly browned.


Hello! I'm Alicia, the recipe developer and writer behind  This Home Kitchen. I hope you enjoy this recipe! Subscribe to my email for more great recipes!