It is almost officially “pumpkin spice” season. I am having to hold myself back from sprucing up the front porch and the rest of our home for fall! I keep telling myself it’s too soon…but some things may be making an appearance very soon! Pumpkin is showing up in my kitchen, though!

I am so ready to stock the pantry with pumpkin for fall baking. I love the flavors of fall, almost more so than Christmas baking. That is where these Pumpkin Zucchini Muffins come in! These certainly didn’t last long in our house! I love the smell of the spices that come together for fall. Plus, with so much zucchini producing in our garden….I try to come up with some creative ways to use it. There is so much you can do with zucchini, and it makes a lot of baked goods very moist and delicious. While it doesn’t have a lot of flavor on its own, it’s still a great addition to many baked goods.

Ingredients for Pumpkin Zucchini Muffins

1 cup canned pumpkin {I used the whole can}

3 eggs

1 cup sugar

1 cup brown sugar

1 cup oil

1 Tablespoon vanilla extract

3 cups all purpose flour

1 t baking soda

1/2 t baking powder

1/2 t salt

1 t ground cinnamon

1 t ground nutmeg

1/2 t ground cloves

2 cups shredded zucchini, drained

How to Make Pumpkin Zucchini Muffins

Preheat the oven to 350 degrees. Grease your muffin tins, and set aside.
Next, in a mixing bowl, with the paddle attachment on your stand mixer, combine the eggs and sugar. Add the pumpkin, oil, and vanilla. Mix on low until combined.
Combine the dry ingredients and slowly add them to the pumpkin mixture. Finally, add the shredded zucchini.
Then, bake them for about 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
Finally, cool in the pan for a few minutes, and then remove them from the muffin tin. Place them on a wire rack to cool.

Zucchini is the produce that keeps on giving! Those cute little plants soon take over the garden, and all of a sudden, you are bringing in more and more! So we do like to freeze ours so I can use it baking. Zucchini can be very watery. Before using them in baked goods, drain them, or sop up the excess water with a paper towel.

Upon harvesting your zucchini, shred and freeze it so you can keep up with it. When shredding, feel free to leave the skin on. I don’t peel mine before shredding and freezing it.

Melt in your mouth. That is the best description of these muffins! They are AMAZING, and so kid friendly. My kids gobbled them up for breakfast and snacks. Well, I actually did as well. Once I started eating them, it was all over. They also work well as mini muffins.