Pumpkin Zucchini Muffins
User Reviews
5
Pumpkin Zucchini Muffins
Description
This recipe begins by finely grating zucchini and squeezing out excess water to avoid soggy muffins. The grated vegetable is then mixed with pumpkin puree, eggs, avocado or vegetable oil, sugar, and vanilla extract for a moist and flavorful base. The dry ingredients include all-purpose flour, cinnamon, baking powder, baking soda, and salt, which are combined and folded into the wet mixture just until incorporated to preserve lightness.
The batter can rest briefly to improve texture before portioning into muffin tins lined with parchment paper. Baking at 350°F develops a golden crust, while the inside remains soft and tender, with flecks of green zucchini throughout. Cinnamon offers warm flavor that complements the pumpkin’s subtle sweetness.
These muffins serve well as a snack or breakfast, and can be customized by adding mini chocolate chips or frosting with cream cheese for a cupcake variation. Cooling completely before storing maintains their texture.
Ingredients
- 1 zucchini 6-7 inches long, medium
- 1 cup pumpkin puree canned
- 1 cup avocado oil or vegetable oil
- 2 egg large
- 2 tsp vanilla extract pure
- 1 cup granulated sugar (200 grams)
- 2 cups all-purpose flour 240 grams
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin with parchment paper liners.
- Using the fine side of a box grater, finely grate the zucchini (skin on) onto a clean dish towel or onto a stack of paper towels. Squeeze well to remove the excess water. Add to a large mixing bowl.
- To the bowl with the zucchini, add wet ingredients: pumpkin, eggs, oil, and vanilla. Next add 1 cup of sugar and mix well.
- In a medium mixing bowl, combine flour, cinnamon, baking powder, baking soda, and salt in medium bowl. Mix well.
- Add flour mixture to pumpkin mixture and stir with a fork or whisk until just moistened and incorporated.
- Optional: for extra fluff factor, allow batter to rest for 10-15 minutes.
- Scoop batter into prepared muffin cups, adding approx. ¼ cup to each.
- Bake in preheated oven for 23-25 minutes, checking for doneness with a toothpick inserted to the center of the muffin.
- Allow muffins 10 minutes to cool in the pan then carefully remove. Allow to cool completely on a wire baking rack before diving in. (Flavors will be more pronounced once fully cooled.) Enjoy!
Notes
- For extra flavor, mini chocolate chips can be added to the batter.
- Frosting with cream cheese is an option to create a cupcake-style treat.
- Use parchment paper liners to simplify muffin removal and cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 156mg | 7% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 3251IU | 65% |
| Vitamin C | 4mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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