Pumpkin Zucchini Muffins
User Reviews
4.3
111 reviews
Good
Pumpkin Zucchini Muffins
Report
These Pumpkin Zucchini Muffins are perfect for this time of year. It's the perfect breakfast treat and autumn comfort food. They're so good for you since they're loaded with pumpkin and zucchini, and incredibly moist and delicious, they'll blow your mind. What a way to start the day!
Share:
Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup brown sugar packed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup canned pumpkin
- 1 medium zucchini grated and drained
- 1 large egg
- ½ cup butter unsalted and melted
- ⅔ cup milk
- 1 teaspoon vanilla extract
- ¼ cup Pepitas toasted for sprinkling over the top of muffins
- 1 tablespoon turbinado sugar for sprinkling over the top of muffins
Add to Shopping List
Instructions
- Prepare oven and muffin pan: Preheat the oven to 425℉. Spray a 6 or 12 muffing baking pan with cooking spray, or line it with muffin liners.
- Combine dry ingredients: In a large bowl combine the flour, brown sugar, baking powder and salt. Set aside.
- Combine wet ingredients: In another bowl whisk the pumpkin, zucchini with the egg, melted butter, milk and vanilla extract.
- Make batter: Add the pumpkin zucchini mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don't over mix, and keep in mind the batter will be a bit lumpy.
- Spoon into muffin tin: Spoon the muffin batter (I used an ice cream scoop) into the prepared muffin pan. You will completely fill the muffin cups, this way you will get nice muffins with perfect domes. The batter should be enough for 12 small muffins or 6 jumbo muffins. Top each muffin with a few pepitas, then sprinkle with some turbinado sugar or brown sugar.
- Bake: Turn down the oven to 400℉ and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.
Notes
- Store these muffins in either a plastic bag, plastic wrap, or an airtight container. They will last at room temperature for 3 days or in your fridge for 1 week. These are extra delicious if you reheat them for about 30 seconds in the microwave before digging in!
- Wrap these muffins individually with either plastic wrap or foil, or you can place them all in a large freezer bag or airtight container. Reheat by putting them in the microwave for 1 minute, or until heated through.
Nutrition Information
Show Details
Serving
1muffin
Calories
253kcal
(13%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
39mg
(13%)
Sodium
215mg
(9%)
Potassium
267mg
(8%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
3494IU
(70%)
Vitamin C
4mg
(4%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 253kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 39mg | 13% |
| Sodium | 215mg | 9% |
| Potassium | 267mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 3494IU | 70% |
| Vitamin C | 4mg | 4% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
111 reviews
Good
Other Recipes
You'll Also Love
