Pumpkin Zucchini Muffins (Gluten-Free)

Made with a blend of gluten-free brown rice flour and tapioca flour, these moist and flavorful pumpkin and zucchini muffins are topped with a mouth-watering streusel that's hard to resist. They're a great way to use up zucchini from your garden (or your neighbor's) while bringing in those cozy fall pumpkin flavors. These muffins are kid-friendly, gluten-free, dairy-free, and refined sugar-free.

If you're looking for more delicious ways to use zucchini, check out my Air Fryer Zucchini Fries and Low Carb Lasagna Skillet with Zucchini! If you're craving something that's pure fall flavor, you might also love my Pumpkin Bread recipe, then enjoy Pumpkin Soup, Pumpkin Chili, Sugar-Free Pumpkin Spice Protein Smoothie and my Sugar-Free Pumpkin Sauce.

Using Up Zucchini: A Cozy Fall Muffin Recipe

I don't really garden—other than the occasional patio herb pot when I feel like it (which, honestly, is rare). Luckily, our neighbors are much more dedicated and often share their garden zucchini with us. While I love these gifts, I plan meals ahead of time, so it can sometimes be a challenge to use everything before it spoils. Maybe you can relate.

That's where this pumpkin zucchini muffins recipe comes in. It's one of my favorite ways to use up fresh zucchini while also leaning into cozy fall flavors. These muffins are quick to make, perfect for late summer or early fall, and they're a delicious way to ease into pumpkin spice season. If you're not quite ready to give up summer, but you're eager for a hint of fall, these zucchini and pumpkin muffins are the best of both worlds.

Equipment

Here's the equipment I use to make this zucchini pumpkin muffins recipe:

• Conventional oven
• Standard 12-cup muffin pan
• 12 muffin liners
• Small and large bowls
• Fork or pastry cutter - for optional streusel topping
• Whisk
• Stirring spoon
• Box grater - for grating the zucchini
• Dinner spoon
• Toothpick
• Wire cooling rack

Ingredients and Tips for Making Pumpkin Zucchini Muffins

Making pumpkin zucchini muffins is easier than it looks, and with a few simple steps, you can get tender, moist muffins every time. In the sections below, I'll cover the optional streusel topping, how to prep your ingredients, and tips for mixing, baking, and storing these cozy fall muffins.

Streusel Topping (Optional)

If you want a little extra sweetness and texture, you can make the optional streusel topping. It turns these pumpkin zucchini bread muffins into a more indulgent treat, but they're still delicious without it. Simply mix together flour, sugar, solid chilled coconut oil, pumpkin pie spice mix, and salt until crumbly, then chill until ready to use.

Preparing Eggs and Coconut Oil

Before starting the batter, bring eggs and coconut oil to room temperature. Warm the eggs gently in a bowl of warm water for a few minutes, and melt the coconut oil just enough to be pourable but not hot. This helps the muffins bake evenly and ensures the oil blends smoothly with the other ingredients.

Preheat Oven and Prepare Pan

After the streusel is prepared, preheat your oven to 350°F (175°C). Also get your muffin pan ready, adding a paper liner to each cup.

Mixing the Batter

Dry Ingredients

In a large bowl, whisk together the dry ingredients:

• Brown rice flour – available at many grocery stores and online
• Tapioca flour – found in health food stores or online
• Maple sugar – available at many grocery stores and online
• Baking soda
• Baking powder

Wet Ingredients

In a separate large bowl, whisk together the wet ingredients:

• Canned pumpkin puree – make sure it's not pumpkin pie filling
• Eggs, at room temperature
• Pure vanilla extract
• Apple cider vinegar
• Coconut oil, melted and just above room temperature

Once both mixtures are ready, stir the dry ingredients into the wet ingredients until just combined.

Adding Zucchini

Once the batter is mixed, coarsely grate the zucchini and fold it into the mixture until it's fully combined. I don't blot the zucchini with paper towels unless it's extremely wet, as the natural moisture helps keep the muffins moist and tender. I also prefer a coarse grate rather than fine, so the zucchini doesn't disappear completely into the muffins—you can actually see and taste it.

Filling the Muffin Pan

Using a spoon, fill the muffin liners almost to the top, smoothing them out as needed. If you're using the streusel topping, crumble it evenly over each muffin before baking. It may look like a lot, but much of it melts into the muffins as they bake, adding a sweet, spiced finish.

Baking and Cooling

Bake the muffins at 350°F (175°C) for about 25–30 minutes, checking with a toothpick for doneness. Once baked, let them cool in the pan on a wire cooling rack for about 10 minutes, then transfer them directly to the rack to finish cooling. They're delicious warm, but they're also great at room temperature or chilled.

Storage

Store the zucchini pumpkin muffins in an airtight container in the refrigerator, where they'll keep for up to a week. You can also freeze them for up to 3 months. In my house, they usually disappear much sooner.