These Zucchini Carrot Pumpkin Muffins are the perfect snack. They’re light, sweet, and packed with wholesome ingredients that make you feel great about baking and eating them!
You will fall in love with these Zucchini Carrot Pumpkin Muffins. They are a wholesome and flavorful treat packed with nutrients and cozy fall flavors. Made with a blend of grated zucchini, shredded carrots, and smooth pumpkin puree, these muffins are wonderfully moist with a natural sweetness that pairs perfectly with warm spices of cinnamon and pumpkin pie spice. The combination of vegetables not only adds texture and depth but also makes the muffins a healthier option for breakfast, snacks, or even lunchboxes. I top these with some homemade whipped cinnamon cream cheese but they are delicious with or without this.
For more muffin recipes you have to check out my Donut Muffins, Coffee Cake Muffins, and Cranberry Orange Muffins.
Table of Contents
Why We Love These Zucchini Muffins
- Uses pantry staples for easy, stress-free baking.
- A sneaky way to get kids to eat their veggies.
- Bake ahead and freeze for quick treats later.
Recipe Ingredients
Pumpkin Purée – Not only does pumpkin purée add natural sweetness, but it also keeps the muffins tender and full of flavor
Zucchini – Zucchini is a fantastic ingredient for baking! It adds incredible moisture without affecting the flavor.
Pumpkin Pie Spice – This warm, fragrant spice blend is the key to giving these muffins their irresistible fall flavor.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Mix-Ins – Toss in dried fruits, like raisins or cranberries, or sprinkle in coconut flakes for a fun twist. For a satisfying crunch, add chopped walnuts, pecans, or almonds. Chocolate chips are always a delicious option too!
Coconut Oil – Swap vegetable oil with melted coconut oil for a hint of coconut flavor and a healthier fat profile.
How to Make Zucchini Carrot Pumpkin Muffins
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line one standard-size muffin pan with liners or grease with baking spray. Set aside.
Step 2: In the bowl of a stand mixer with mixing speed on low, combine sugars, pumpkin purée, vegetable oil, applesauce, water, and vanilla extract. Add eggs, one at a time, mixing until just combined.
Step 3: In a medium-sized mixing bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cinnamon. With mixing speed on low, gradually add in the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand, and gently fold in the grated zucchini and carrot. Set aside.
Step 4: Place in the oven and bake for 18–22 minutes or until the tops spring back and are golden brown in color. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 5: While muffins cool, to make the whipped topping, combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Gradually bring up the mixing speed to high; beat until smooth, about 2–3 minutes. The mixture should be very soft and spreadable—this is like frosting but with less sugar. If more milk is needed to create a smoother consistency, add more and continue beating. Spread onto the tops of the cooled muffins.
Expert Tips
Avoid Overmixing – Gently fold the ingredients together until just combined to keep the muffins light and airy. Overmixing can lead to a dense texture
Remove Excess Moisture – Wrap grated zucchini and carrot in a paper towel or cheesecloth and press gently to remove the liquid. This step keeps your muffins perfectly tender and well-textured.
FAQs
Let muffins cool completely before removing them for the easiest release. Using parchment paper liners can make the process even smoother!
Yes, bake the batter in a greased loaf pan at 350°F (175°C) for about 50–60 minutes, checking for doneness with a toothpick.
Storage Information
To STORE these Zucchini Pumpkin Muffins, place them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To FREEZE, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag; they can be frozen for up to 3 months.
To REHEAT, thaw at room temperature or warm in the microwave for about 20 seconds.
Zucchini-Inspired Treats You’ll Love
Zucchini Carrot Pumpkin Muffins Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree - (not pie filling)
- 2 eggs
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/4 cup water
- 1/4 cup carrot - finely grated, liquid removed
- 1/2 cup zucchini - finely grated, liquid removed
- 3/4 teaspoon salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Whipped Cinnamon Cream Cheese Topping
- 4 oz cream cheese - room temperature
- 1/4 cup butter - room temperature
- 1/2 cup powdered sugar
- 1/4 tsp vanilla
- 1/4 tsp cinnamon
- 2-3 Tbsp milk
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line one standard-size muffin pan with liners or grease with baking spray. Set aside.
- In the bowl of a stand mixer with mixing speed on low, combine sugars, pumpkin purée, vegetable oil, applesauce, water, and vanilla extract. Add eggs, one at a time, mixing until just combined.
- In a medium-sized mixing bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cinnamon. With mixing speed on low, gradually add in the dry ingredients, mixing until no flour pockets remain. Remove the bowl from the stand, and gently fold in the grated zucchini and carrot. Set aside.
- Place in the oven and bake for 18–22 minutes or until the tops spring back and are golden brown in color. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- While muffins cool, to make the whipped topping, combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Gradually bring up the mixing speed to high; beat until smooth, about 2–3 minutes. The mixture should be very soft and spreadable—this is like frosting but with less sugar. If more milk is needed to create a smoother consistency, add more and continue beating. Spread onto the tops of the cooled muffins.
Oh my gosh, you have the BEST recipes! But I have 2 dumb questions for you.
Do you think the pumpkin puree would be good if I scoop it out of a pumpkin instead of a can?
And that’s the only dumb question I have because I just saw your answer about removing the liquid 🙂
Of course! I love using fresh purée!
These looks just lovely!
I just put it into a mesh sieve and pressed it out. You could use paper towels too if you don’t have a fine mesh strainer.
How did you remove the liquid from the carrot and the zucchini?
These look PERFECT! Such a smart idea to combine these three!