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Pumpkin Zucchini Muffins Recipe

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Enjoy the best of fall flavors with these Pumpkin Zucchini Muffins. Made with a blend of all-purpose and whole wheat flour, warm spices like cinnamon and nutmeg, and the perfect balance of pumpkin puree and grated zucchini, these muffins are both moist and delicious. They are an ideal treat for breakfast, snack, or dessert, and can be enhanced with optional add-ins like nuts or chocolate chips.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 1 cup grated zucchini
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup chopped walnuts, pecans, or chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  • In another bowl, mix granulated sugar, brown sugar, eggs, and vegetable oil until smooth. Stir in the pumpkin puree, zucchini, and vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the optional add-ins.
  • Scoop the batter into the muffin cups, filling each about 3/4 full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

 

Notes

  • You can substitute the vegetable oil with coconut oil or applesauce for a different flavor profile.
  • These muffins freeze well, making them a great option for meal prepping.

Nutrition

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