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Pumpkin zucchini muffins 1

Pumpkin Zucchini Muffins

These pumpkin zucchini muffins combine two power-packed vegetables into one irresistibly moist treat that even picky eaters can't resist. The natural moisture from both vegetables creates a tender crumb that stays fresh for days, making them perfect for busy weekday mornings or meal prep.
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Prep Time 25 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 210 kcal

Equipment

  • Muffin Tin
  • Box Grater
  • Mixing Bowls
  • Kitchen Towel
  • Wire Rack

Ingredients
  

For the muffins

  • 1 1/2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 3/4 cup granulated sugar coconut sugar works beautifully for a less refined option
  • 1/2 cup vegetable oil or melted coconut oil for a subtle coconut undertone
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup grated zucchini excess moisture squeezed out
  • 1/2 cup chopped walnuts or pecans optional

For the maple glaze (optional)

  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1-2 tbsp milk any variety
  • 1/4 tsp vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  • Grate the zucchini using the medium holes of a box grater and place it in a clean kitchen towel. Squeeze firmly to remove excess moisture.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
  • In a large bowl, whisk together the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, then fold in the pumpkin puree until smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
  • Gently fold in the drained zucchini and nuts (if using) with a rubber spatula.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
  • Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. The muffins should spring back when lightly touched on top.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • For the optional glaze, whisk together powdered sugar, maple syrup, milk, and vanilla extract until smooth. Drizzle over cooled muffins.

Notes

These muffins actually improve in flavor after 24 hours as the spices meld. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
For a healthier version, try replacing all-purpose flour with white whole wheat flour, reducing sugar to ½ cup and adding ¼ cup applesauce, or substituting half the oil with Greek yogurt.
Make sure to properly drain the zucchini to prevent soggy muffins. This is crucial for achieving the perfect texture.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 35mgSodium: 190mgFiber: 2gSugar: 14gVitamin A: 50IUVitamin C: 8mgCalcium: 4mgIron: 6mg
Keyword Pumpkin Muffins, Zucchini Muffins, Fall Baking, Vegetable Muffins, Healthy Baking
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