Pumpkin Zucchini Muffins
User Reviews
4.3
Pumpkin Zucchini Muffins
Description
Pumpkin Zucchini Muffins start with a mix of all-purpose flour, brown sugar, baking powder, and salt as the dry base. The wet ingredients include canned pumpkin, grated and drained zucchini, an egg, melted butter, milk, and vanilla extract. The batter is mixed just enough to moisten the flour, resulting in slightly lumpy texture that keeps the muffins tender.
After filling the muffin tins generously, the muffins are topped with toasted pepitas for a nutty crunch and sprinkled with turbinado sugar for light sweetness and a bit of crunch on the crust. Baking at first a higher temperature and then lowering it helps create pleasing muffin domes with well-baked centers.
These muffins are good for breakfast or casual snacking and store well at room temperature or in the fridge. They can be reheated briefly for a warm bite. The combination of pumpkin and zucchini provides moisture and flavor complexity without requiring additional sweeteners beyond the brown sugar.
Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup brown sugar packed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup pumpkin canned
- 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
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 muffins in airtight containers or plastic wrap at room temperature for up to 3 days, or refrigerate for up to a week.
- Reheat muffins for about 30 seconds in the microwave to restore softness and warmth before serving.
- For freezing, wrap individually in plastic wrap or foil, then place in a freezer bag; reheat for about 1 minute in the microwave when ready to eat.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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