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Pumpkin Zucchini Muffins with Chocolate Chip Frosting Recipe

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3.9 from 69 reviews

Delight in these moist and flavorful Pumpkin Zucchini Muffins, featuring the perfect blend of pumpkin puree, shredded zucchini, and warm spices. These muffins are topped with a smooth vanilla glaze and a sprinkle of pumpkin pie spice, making them an irresistible treat perfect for breakfast or snack time.

  • Total Time: 40 minutes
  • Yield: 36 muffins

Ingredients

Muffins

  • 1 cup butter (melted)
  • 1 cup pumpkin puree
  • 2 cups sugar
  • 3 eggs
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pumpkin pie spice
  • 2 cups grated zucchini
  • 3/4 cup mini chocolate chips

Glaze

  • 3 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon clear vanilla extract
  • Pumpkin pie spice (optional for sprinkling on top)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line muffin tins with paper liners to prepare for baking.
  2. Mix Wet Ingredients: Using an electric mixer on low speed, beat together the melted butter, eggs, sugar, and pumpkin puree until well blended and smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and pumpkin pie spice to evenly distribute the leavening agents and spices.
  4. Mix Dry and Wet Ingredients: Slowly add the dry ingredient mixture into the wet ingredients while mixing on low speed. Continue until the batter is smooth and free of lumps.
  5. Add Zucchini and Chocolate Chips: Gently fold in the grated zucchini and mini chocolate chips, mixing just until combined to avoid overmixing.
  6. Fill Muffin Tins: Spoon the batter into the prepared muffin pans, filling each cup just under 1/3 full to allow room for rising.
  7. Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until the muffins spring back when gently touched or a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
  8. Prepare Glaze: Whisk together powdered sugar, milk, and clear vanilla extract until a thick, smooth icing forms. Adjust consistency by adding more powdered sugar or milk as needed.
  9. Glaze Muffins: Dip the tops of the cooled muffins into the vanilla glaze, then optionally sprinkle with pumpkin pie spice for garnish. Allow glaze to set slightly before serving. Enjoy!

Notes

  • Use fresh grated zucchini for best texture and moisture.
  • Ensure muffins are fully cooled before glazing to prevent melting.
  • Mini chocolate chips add sweetness and texture; you may omit for a less sweet version.
  • The glaze can be thickened or thinned depending on your preference.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/pumpkin-zucchini-muffins-with-chocolate-chip-frosting-recipe/