4.3 from 74 votes
Pumpkin Zucchini Muffins
Pumpkin Zucchini Muffins combine canned pumpkin and grated zucchini to create moist muffins with a tender crumb and subtle sweetness. Brown sugar sweetens the batter while pepitas and turbinado sugar sprinkled on top add a slight crunch. These muffins balance autumnal pumpkin flavor with fresh zucchini texture, suitable for breakfast or snacks.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
12
Calories:
253 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 253
% 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.