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Pumpkin Spice Zucchini Walnut Muffins are a classic fall treat that combines the flavors of pumpkin spice with the crunch of walnuts and the sweetness of zucchini.
Why You Should Make These Muffins
These muffins are the perfect combination of zucchini, walnuts, and everyone’s favorite fall flavor – pumpkin spice.
They are moist, crunchy, sweet, and savory. And the maple glaze will melt in your mouth! I promise you will want seconds.
Ingredients
Muffins
- 3 cups flour
- 1-1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- ¾ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup vegetable oil
- 2 large zucchini (3 cups)
- 1½ cup chopped walnuts
Maple Glaze
- 1 cup confectioner sugar
- 3 – 5 tbsp maple syrup
- 2 tbsp milk as needed for thinning
Let’s Make Pumpkin Spice Zucchini Walnut Muffins
Muffins
- Preheat oven to 325°.
- Shred zucchini. Do NOT squeeze to drain any moisture. Set shredded zucchini aside.
- Chop walnuts and set aside.
- Whisk together flour, pumpkin pie spice, salt, baking soda, and baking powder in a medium-sized bowl and set aside.
- Mix sugars, eggs, vanilla extract, and oil in another larger bowl.
- Add the dry ingredients to the wet ingredients until fully combined.
- Fold in zucchini.
- Fold in 1 cup of walnuts.
- Prepare 2 muffin tins by adding muffin liners or by spraying with non-stick cooking spray.
- Divide dough among muffins.
- Top each muffin with the remaining ½ cup of walnuts.
- Bake for 35 minutes or until an inserted toothpick comes out clean.
- Cool completely before glazing.
Maple Glaze
- Mix ingredients in a small bowl. Add more sugar or syrup if needed for the right consistency.
- The glaze should be thick but still able to drizzle.
Krazy Kitchen Mom Tips
- Buying whole-shelled walnuts are less expensive than pre-chopped walnuts. To chop, use a knife or put them in the food processor and pulse a few times.
- Freeze unglazed muffins for 4 months.
- Add raisins or fresh blueberries if desired.
More KKM Favorite Fall Recipes
- Mom’s Best Homemade Banana Bread
- Acorn Squash Rings with Wild Rice
- Cheeseburger Stuffed Peppers
- Baked Apple Pie Rings
Pumpkin Spice Zucchini Walnut Muffins
A classic fall treat that combines the flavors of pumpkin spice with the crunch of walnuts and the sweetness of zucchini.
Ingredients
Method
Muffins
- Preheat oven to 325°.
- Shred zucchini. Do NOT squeeze to drain any moisture. Set shredded zucchini aside.
- Chop walnuts and set aside.
- Whisk together flour, pumpkin pie spice, salt, baking soda, and baking powder in a medium-sized bowl and set aside.
- Mix sugars, eggs, vanilla extract, and oil in another larger bowl.
- Add the dry ingredients to the wet ingredients until fully combined.
- Fold in zucchini.
- Fold in 1 cup of walnuts.
- Prepare 2 muffin tins by adding muffin liners or by spraying with non-stick cooking spray.
- Divide dough among muffins.
- Top each muffin with the remaining ½ cup of walnuts.
- Bake for 35 minutes or until an inserted toothpick comes out clean.
- Cool completely before glazing.
Glaze
- Mix ingredients in a small bowl.
- Add more sugar or syrup if needed for the right consistency.
- The glaze should be thick but still able to drizzle.
Notes
Krazy Kitchen Mom Tips
- Buying whole-shelled walnuts are less expensive than pre-chopped walnuts. To chop, use a knife or put them in the food processor and pulse a few times.
- Freeze unglazed muffins for 4 months.
- Add raisins or fresh blueberries if desired.
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