These Pumpkin Zucchini Muffins are the perfect combo of summer and fall. With a crumb topping and chocolate chips they are a great on the go breakfast!
So I am one of those “Pumpkin Spice all the things” girls. And the minute that September rolls around, I am ready for all things pumpkin. Now, I do realize that not everyone is quite ready for that yet. So I thought I would combine the two and make these Pumpkin Zucchini Muffins.
In the summer, I adore zucchini bread. If you happen to have some growing in your garden you know that you have more than enough to make bread at least a few dozen times.
In the fall, I adore pumpkin bread. It’s pumpkiny and gingery and all kinds of goodness.
So I thought that to help us ease from summer to fall, I would combine the two to make a lovely “there are still two weeks of summer and my garden is full of zucchini but I must have all the pumpkin” treat.
In addition to combining both summer and fall, these Pumpkin Zucchini Muffins are great because they are a great grab and go breakfast.
These muffins have been a big hit in our home. Ryan and I love the pumpkin part and how perfectly moist they are. The boys loves the chocolate chips.
And all of us adore the crumb topping.
A little too much.
As in all four of us have been sneaking it. As in I’m lucky I got a picture of the muffins with the topping before it was all gone.
So basically, everything about these muffins is good and you should totally make them today. Okay? OK. :)
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Note: This recipe was originally published in 2014. Updated with photos, tips and nutrition facts in 2019.
Preheat oven to 350 degrees. Lightly grease muffin tins with butter.
Make crumb topping by combining all of the ingredients together until crumbly.
In the bowl of stand mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in vanilla
Combine flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt together in a bowl. Slowly beat into wet mixture. Beat in milk. Beat in zucchini and pumpkin. Fold in chocolate chips.
Fill the muffin tins 2/3 of the way full, about 1/4 cup of the batter. Generously sprinkle crumb top of each muffin. Bake in preheated oven for 20 minutes or until toothpick inserted comes out clean.
Allow to cool. Serve.
Nutrition facts not guaranteed.
Amount per serving: 1 muffin
Calories: 242 , Total Fat: 8.8g , Saturated Fat: 5.5g , Cholesterol: 34mg , Sodium: 160mg , Carbohydrates: 37.5g , Fiber: 1.7g , Sugar: 21.5g , Protein: 3.8g
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