These Pumpkin Zucchini Muffins feature the marriage of the best summer and fall veggies! With pronounced pumpkin flavor, an assist from zucchini, a balanced mix of autumn-y spices, and a heap of buttery, brown sugar streusel! A batch of Pumpkin Zucchini Muffins is a new fall must-have.
In a large bowl, whisk together eggs, sugar, butter, zucchini, pumpkin, and vanilla.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg, and cloves.
Add the dry ingredients to the wet ingredients, and stir until just combined. Do not overmix - a few lumps are okay.
Line 18 regular-sized muffin cups with paper liners.
Fill muffin cups 2/3 full.
For Streusel:
In a small bowl, combine flour, brown sugar, and cinnamon.
Add 4 tbsp. melted butter, cutting it in with a fork or knife until crumbly. If needed, add an additional tablespoon of butter, stirring until mixture resembles mostly pea-sized crumbs. It was easiest to use my fingers to stir and crumble the mixture! By contrast, if you find the streusel is too buttery, you can add a tablespoon or two of flour. Streusel is like frosting in that it can have a mind of its own each time you make it! It needs adjusted as you go sometimes. It also helps to let the streusel sit for a minute or two and the butter will firm up -- this allows easier pebble formation.
Evenly sprinkle roughly a tablespoon of streusel over the muffins.
Bake at 350 degrees for about 20 minutes, or until edges and streusel are golden and a toothpick inserted near the centers comes out clean. Depending on the type of pan you use, baking time can vary. I also recommend rotating pans about halfway through baking!