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
- Arrange the oven rack in the middle position and heat to 350F (175C). Prepare a muffin tin by lining with paper cups.
- 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.
- Construct a wet blend using sugars, vegetable oil, eggs, pumpkin puree, grated zucchini, and vanilla extract. Whisk until ingredients are fully integrated and smooth.
- Carefully fold the dry ingredients into the wet mixture, stirring gently until just incorporated. Avoid overmixing to maintain a tender muffin texture.
- Distribute the batter evenly across the prepared muffin cups, filling each approximately three-quarters full for optimal rising.
- 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.
- 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