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Pumpkin Zucchini Muffins
Easy pumpkin zucchini muffins are lightly spiced and make a muffin that's perfectly moist and flavorful. It's a delicious muffins that's idea to serve for breakfast, a snack or dessert.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 15 muffins
Calories: 307 kcal
Course:
Dessert , Breakfast , Brunch
Cuisine:
American
Ingredients
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 1 ½ cups sugar
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup grated zucchini
- ½ cup walnuts chopped
Topping
- 2 tablespoon butter melted
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350ºF.
- In a large mixing bowl, beat eggs, pumpkin puree, vegetable oil, and sugar together until smooth.
- Add flour, baking soda, cinnamon, baking powder, salt, and nutmeg. Beat again until well-combined.
- Add grated zucchini and walnuts. Stir until incorporated.
- Scoop batter into greased muffin pans or into muffin pans that have paper liners. Fill about ⅔ full.
- In a small mixing bowl, combine butter, brown sugar, flour, and cinnamon with a fork.
- Sprinkle topping over batter.
- Bake for 20 minutes or until a toothpick comes out clean. Allow to cool in muffin pan for a few minutes before placing on a wire rack.
Cup of Yum
Notes
- Remove excess water from the zucchini. It contains a lot of water so to avoid soggy muffins, grate the zucchini, wrap it in paper towel, and squeeze out the excess moisture before gently adding it to the batter.
- Make sure to use canned pumpkin puree or homemade pumpkin for the best flavor and moistness NOT pumpkin pie filling.
- Do not over mix the batter. This can cause the muffins to become dense and chewy. It's normal for the batter to have some small lumps.
- Fill each muffin cup about two-thirds of the way full to allow space for the batter to rise without overflowing.
- Make sure to use liners or grease the muffin tin very well. This will ensure your muffins come out easily once they're done baking.
Nutrition Information
Calories
307kcal
(15%)
Carbohydrates
47g
(16%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
29mg
(10%)
Sodium
190mg
(8%)
Potassium
96mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
2626IU
(53%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15muffins
Amount Per Serving
Calories 307
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 190mg | 8% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 2626IU | 53% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.