Pumpkin Zucchini Muffins

I am a sucker for anything pumpkin and I love fresh vegetables out of the garden. I am lucky enough to have a very good friend that supplies me with all the fresh vegetables I want. I decided to give an old recipe of my grandmother’s for Pumpkin Zucchini Muffins a try and they were so moist and delicious and very simple to make. All in one bowl. They are perfect for a snack that’s not too sweet but just sweet enough.

Pumpkin Zucchini Muffins

Course Dessert
Cuisine American
Servings 16 Muffins
Author Jennifer Grooms


  • 1 1/4 C. flour
  • 3/4 C. granulated sugar
  • 1 egg
  • 1/4 C. milk
  • 1/3 C. canola oil
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp ground cinnamon
  • 1 C. pumpkin puree
  • 1 C. grated zucchini
  • cupcake liners


  1. Preheat the oven to 350 degrees and line a 12-count muffin tin with cupcake liners.
  2. Combine all the ingredients and fill each muffin well about 3/4 full.
  3. Bake for 20-25 minutes.
  4. Around 20 minutes insert a toothpick into the muffins and if it comes out clean, they are done.
  5. Remove from the oven and let cool.