5 from 15 votes
Pumpkin Zucchini Muffins
Pumpkin Zucchini Muffins combine grated zucchini and canned pumpkin puree with warm spices to create moist, tender muffins with a subtle sweetness. The batter uses oil, eggs, sugar, and vanilla for a soft crumb, while cinnamon adds a comforting aroma. The muffins bake to a golden finish and can be enjoyed as a snack or breakfast treat.
Prep Time
20 mins
Cook Time
24 mins
Total Time
44 mins
Servings:
12
muffins
Calories:
324 kcal
Course:
Breakfast, Bread
Cuisine:
American
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!
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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
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%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 324
% 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.