Description
Pumpkin zucchini muffins are a moist and delicious treat, combining the goodness of pumpkin and zucchini with warm spices. These muffins are perfect for a healthy fall breakfast or snack, offering a tasty way to enjoy seasonal vegetables. Easy to make and packed with flavor, they’re a great addition to your autumn baking.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped nuts, raisins, or chocolate chips
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease the muffin cups.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, grated zucchini, eggs, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Fold in any optional mix-ins like nuts, raisins, or chocolate chips if desired.
- Fill the Muffin Tin:
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve:
- Enjoy the muffins warm or at room temperature. These muffins are great for breakfast or a snack.
Notes
- To make the muffins even healthier, you can reduce the sugar or substitute with honey or maple syrup.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 160mg