Print

Pumpkin Zucchini Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Zucchini Muffins combine the rich flavors of pumpkin with the freshness of zucchini. These muffins are moist, healthy, and ideal for a fall breakfast or snack. Made with wholesome ingredients, they're easy to prepare and perfect for the entire family to enjoy.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 cup grated zucchini
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
  • In a large bowl, whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • In another bowl, beat the oil, brown sugar, granulated sugar, and eggs until smooth.
  • Mix in the pumpkin puree, grated zucchini, and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
  • Spoon the batter into the prepared muffin tin, filling each cup about 2/3 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, then transfer to a wire rack to cool completely.

Notes

  • You can add chocolate chips or nuts for extra texture and flavor.
  • These muffins freeze well, making them great for meal prep.

Nutrition

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