Put your fall pumpkin, zucchini and apples together with a few other ingredients, and you get one heck of a moist and delicious harvest muffins recipe!
This Harvest Muffins Recipe is one of my favorite things to make in the fall!
I waited as long as was possible, but this weekend I caved! I just HAD to have something pumpkin-y!
And then my MIL handed me one heck of a zucchini…. and I remembered that I had some apples that needed to be used up.
Put those fall harvest fruits and veggies together and you get one heck of a moist and delicious harvest muffins recipe!
While its not blatantly obvious when you break into one of these scrumptious muffins, there is QUITE a lot of “harvest” happening here… you just can’t see it exactly. But the important part, the flavor, is on point!
This is the most absolutely delicious. I truly do love this recipe.
What You Need to Make Harvest Muffins:
- 1 14 ounce can of pumpkin puree (NOT pumpin pie filling)
- 2 1/2 cups of shreded or grated zucchini
- 1 1/2 cups of peeled and chopped apple
- 1 cup milk
- 1 cup butter, room temperature (you can replace with an equal amount of coconut oil, but you lose some of the flavor)
- 3/4 brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 4 cups flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon salt
How to Make Harvest Muffins:
- Preheat oven to 375 degrees and line your muffin pans with paper liners–no need for cooking spray this time. Most recipes call for preheating your oven to 350 degrees, but I like mine to cook just a wee bit faster.
- In a large bowl or stand mixer, combine the pumpkin puree, grated zucchini, chopped apple, butter, milk, eggs, vanilla, salt and brown sugar.
- In a separate bowl, whisk together the remaining dry ingredients.
- Carefully stir the dry ingredients into the wet. Mix until just combined. If you’re into it, you can add 1/2 cup of chocolate chips or crushed pecans.
- Pour batter into greased or lined muffin cup, until about 3/4 full.
- Bake for 20 to 25 minutes until a toothpick inserted into the center of the centermost muffin comes out clean.
This pumpkin muffin recipe yields approximately 36 muffins. They will stay fresh and delicious for 3 to 4 days. Good in the freezer for 3 months or so.
This Harvest Muffins Recipe yeilds enough delicious, moist and light (yet still hearty and muffin-ish) muffins to enjoy over the course of a few days AND add a dozen or so to the freezer to enjoy in the future!
As the oldest of 6 kids, I learned at a young age the value of batch baking, especially going into the busy holiday season. Now I’ve got some tasty muffins that are perfect for busy days OR when the pumpkin craving hits!
This is one of my favorite recipes for this time of year! Do you have a go to fall-ish recipe for muffins? I want to do more baking to prep for the Holiday rush in the next few weeks and would LOVE to check out some other recipes!
I’ll be making a batch of my other fgo to fall muffin recipe, Pumpkin Walnut this coming weekend!
Harvest Muffins Recipe

This Harvest Muffins Recipe is one of my favorite things to make in the fall!
Ingredients
- 1 14 ounce can of pumpkin puree (NOT pumpin pie filling)
- 2 1/2 cups of shreded or grated zucchini
- 1 1/2 cups of peeled and chopped apple
- 1 cup milk
- 1 cup butter, room temperature
- 3/4 brown sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 4 cups flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon salt
Instructions
- Preheat oven to 375 degrees.
- In a large bowl or stand mixer, combine the pumpkin puree, grated zucchini, chopped apple, butter, milk, eggs, vanilla, salt and brown sugar.
- In a seperate bowl, whisk together the remaining dry ingredients.
- Carefully stir the dry ingredients into the wet. Mix until just combined.
- Pour batter into greased or lined muffin tins, until about 3/4 full.
- Bake for 20 to 25 minutes.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 202Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 383mgCarbohydrates: 27gFiber: 1gSugar: 10gProtein: 4g
Jennifer!! I am so ready to whip up some of your beautiful Harvest Muffins!! Great, wholesome ingredients, my friend! Although my husband and I are the only ones left at home, we love to cook and bake quality food and have enough to freeze, so I appreciate your suggestion to do just that!! Great minds, you know!!
Your entertaining blog is new to me and I’ve thoroughly enjoyed myself this morning as I’ve skipped around from one fun article to the next! I’ll be seeing you regularly now and look forward to all of your fantastic fall ideas! I love fall…it’s my favorite!!
Thank you so much Lucy! I’m glad you found me 🙂
Spotted these muffins on the What’s for Dinner Sunday link up party and they look delicious!
We love all thins pumpkin around here! 🙂
These look amazing, I’m looking for a print button?
Yum!! They looks so moist and fluffy.
There is nothing like warm muffins and coffee in the morning in the fall. I’m a little bit behind but I wanted to make sure to check out your post – and thank you for joining the What’s for dinner party. Your muffins are featured this week! Have a wonderful weekend and hope to see you at tomorrow’s party too!
I love a good muffin (or two) for breakfast, and these sound scrumptious for Fall! I’ve never thought to mix apples and pumpkin in with my go-to zucchini bread recipe, but I bet they’d be yummy. Thank you for sharing your recipe at Merry Monday. I’ll be including your muffins in my Features this coming week!
They look so moist and delicious! Thanks for sharing the recipe with SYC.
hugs,
Jann
Thanks for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More Link Party! Pinned this! Hope to see you again next week.
Congratulations!
Your post is featured on Full Plate Thursday this week. Thanks so much for sharing with us and hope you stay safe in the storms.
Miz Helen
Thanks so much Miz Helen!
This will be great for a grab-n-go breakfast muffin. Thanks for sharing your recipe on MM.
What a great combination! I can’t wait to try this. Thanks for sharing at #HomeMattersParty
Wonderful combination! Definitely trying these. Thanks for the recipe – Pinned 🙂
Thank you for sharing your harvest muffins with us at the Talk Of The Town party, Jennifer. You will be my feature this week!
Welcome fall!! Thanks for sharing at the What’s for Dinner party! Enjoy the rest of your week.
How perfect for fall – these look amazing! Thanks for linking up to Best of the Weekend. Your post was one of my features this week. I will also be pinning and adding to Instagram stories this weekend. Thanks for joining us and have a wonderful weekend!
Shelley