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Moist Pumpkin Zucchini Muffins Recipe

Moist Pumpkin Zucchini Muffins Recipe


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4.7 from 17 reviews

  • Total Time: 40 minutes
  • Yield: 12 1x

Description

Harvest-inspired pumpkin zucchini muffins blend autumn’s warmth with garden-fresh zucchini for a delightful breakfast treat. Moist crumb and subtle spices make these muffins a comforting companion when you want something wholesome and satisfying.


Ingredients

Scale

Vegetables and Moisture Ingredients:

  • 1 cup pumpkin puree
  • 1 cup grated zucchini

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg

Sweeteners and Wet Ingredients:

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Arrange the oven rack in the middle position and heat to 350F (175C). Prepare a muffin tin by lining with paper cups.
  2. Create a dry mixture by thoroughly combining flour, baking soda, baking powder, salt, and warm spices like cinnamon, nutmeg, and ginger in a spacious mixing bowl.
  3. Construct a wet blend using sugars, vegetable oil, eggs, pumpkin puree, grated zucchini, and vanilla extract. Whisk until ingredients are fully integrated and smooth.
  4. Carefully fold the dry ingredients into the wet mixture, stirring gently until just incorporated. Avoid overmixing to maintain a tender muffin texture.
  5. Distribute the batter evenly across the prepared muffin cups, filling each approximately three-quarters full for optimal rising.
  6. Place the muffin tin in the preheated oven and bake for 22-27 minutes. Check doneness by inserting a toothpick into the center of a muffin – it should emerge clean with minimal crumbs.
  7. Allow muffins to rest in the tin for 3-4 minutes, then carefully transfer to a wire cooling rack. Let them cool completely to set the structure and enhance flavor.

Notes

  • Grate zucchini finely and squeeze out excess moisture to prevent soggy muffins and ensure a perfect texture.
  • Swap all-purpose flour with whole wheat or gluten-free alternatives for dietary preferences without compromising taste.
  • Use coconut oil or applesauce as a healthier substitute for vegetable oil to reduce calories and add natural sweetness.
  • Enhance nutrition by folding in chopped nuts, chia seeds, or dark chocolate chips for extra crunch and flavor complexity.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snacks, Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 164 kcal
  • Sugar: 10 g
  • Sodium: 110 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1.5 g
  • Protein: 2.5 g
  • Cholesterol: 31 mg