Description
These Pumpkin Zucchini Muffins are a delightful and nutritious treat, packed with the flavors of fall. Moist and flavorful, they’re perfect for a healthy breakfast, snack, or dessert.
Ingredients
– 1 cup pumpkin puree
– 1 cup shredded zucchini
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
– 1/2 cup granulated sugar
– 1/4 cup vegetable oil
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. – In a separate large bowl, beat the eggs and sugar until light and fluffy. Stir in the pumpkin puree, shredded zucchini, vegetable oil, and vanilla extract.
4. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. – Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
– For a crunchy topping, sprinkle the muffins with a mixture of chopped nuts, pepitas, or streusel before baking.
– These muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American