Pumpkin Zucchini Muffins Recipe
These Pumpkin Zucchini Muffins are the perfect blend of wholesome ingredients like pumpkin puree and grated zucchini, making them moist, flavorful, and nutritious. Ideal for breakfast or a snack, these muffins are spiced with cinnamon and nutmeg, offering a taste of fall in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together pumpkin puree, zucchini, eggs, oil, brown sugar, and honey/maple syrup until smooth.
- In another bowl, whisk together flours, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in nuts or chocolate chips, if using.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a gluten-free option, substitute the flour with a gluten-free flour blend.
- You can replace the sugar with a natural sweetener for a healthier option.
- These muffins freeze well, making them great for meal prep.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
Find it online: https://sandyrecipes.com/pumpkin-zucchini-muffins-recipe/