Print

Pumpkin Zucchini Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Zucchini Muffins blend the rich, earthy flavors of pumpkin and the freshness of zucchini into a moist, tender muffin. Perfect for a fall breakfast or snack, these muffins are made with simple ingredients and are easy to prepare. The recipe combines grated zucchini, pumpkin puree, warm spices, and whole wheat flour for a nutritious and delicious treat.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup pumpkin puree
  • 1 cup grated zucchini
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • In another bowl, mix the pumpkin puree, grated zucchini, eggs, oil, honey (or maple syrup), and vanilla extract until well combined.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If using, fold in the chopped nuts.
  • Divide the batter evenly among the muffin cups.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • You can substitute honey with maple syrup or agave nectar.
  • For added texture, consider mixing in some dried cranberries or chocolate chips.
  • These muffins freeze well for up to 3 months.

Nutrition

Find it online: https://cookingwithtina.com/pumpkin-zucchini-muffins-recipe/