These bakery-style Pumpkin Zucchini Muffins are studded with shredded zucchini, flavored with pumpkin purée and warm spices, and topped with a crunchy sweet streusel.
Preheat the oven to 400 degrees F. Line a muffin pan with liners.
Using a box grater or food processor, finely shred the zucchini. Measure out 1 cup and place it in a fine mesh sieve or towel in a bowl to drain. Set aside.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt.
In a large bowl, whisk together the sugar, pumpkin purée, oil, milk, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients and mix just until combined.
Squeeze out extra moisture from the zucchini and add it to the batter. Mix until evenly distributed but avoid over-mixing the batter.
Scoop the batter into the muffin liners until each one is about 2/3 full. (See notes #1 & #2)
In a bowl, whisk together the sugar, flour, and cinnamon for the streusel. Add the cubed butter and cut into the dry ingredients until evenly combined. (See note #3)
Evenly distribute the streusel to the top of each muffin.
Bake for 21 to 23 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes then remove to a wire rack.
Notes
If you are using regular muffin liners, you'll likely have too much batter for 12 muffins and may need to spread the batter and streusel out to 14 muffins.
Avoid getting batter on the tips of the tulip liners as it can burn while the muffins bake.
I prefer to use my hands to combine the butter and dry ingredients. I simply use my fingers to mash the butter with the sugar mixture. However, you can use a fork, food processor, or pastry cutter to mix the butter into the dry ingredients.