Description
Seasonal Pumpkin Zucchini Muffins blend autumn’s warmth with garden-fresh zucchini in a perfectly spiced, moist treat. Rich with cinnamon and nutmeg, these hearty muffins deliver comforting flavors you’ll crave all season long.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 2 large eggs
- 1 3/4 cups all-purpose flour
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Sweeteners and Additional Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips or raisins
- 1/4 cup shredded coconut
Instructions
- Heat the oven to 350°F and prepare a muffin tin with liners or cooking spray to prevent sticking.
- Combine pumpkin puree, grated zucchini, eggs, oil, brown sugar, and honey in a large mixing bowl, whisking until the mixture becomes uniform and glossy.
- In a separate bowl, thoroughly blend the flour varieties, leavening agents, aromatic spices, and salt using a whisk to eliminate potential lumps.
- Pour the dry ingredient mixture into the wet ingredients, stirring gently with a spatula until just incorporated; avoid aggressive mixing to maintain tender muffin texture.
- Introduce optional nuts or chocolate chips by carefully folding them through the batter, ensuring even distribution.
- Portion the batter evenly across muffin cavities, filling each approximately three-quarters full for optimal rising.
- Transfer the muffin tin to the preheated oven and bake for 22-25 minutes, checking doneness by inserting a clean toothpick into the center – it should emerge without raw batter.
- Allow muffins to rest in the tin for 5 minutes, which helps them set, then transfer to a wire cooling rack to reach room temperature and develop complete structural integrity.
Notes
- Grate zucchini finely and squeeze out excess moisture to prevent soggy muffins and ensure a perfect texture.
- Swap all-purpose flour with gluten-free alternatives like almond or coconut flour for a celiac-friendly version.
- Add extra spices like ground ginger or cardamom to enhance the warm, seasonal flavor profile of the muffins.
- Store muffins in an airtight container at room temperature for 3 days or freeze for up to 2 months for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 37 mg