Description
Moist and spiced zucchini pumpkin muffins, perfect for cozy mornings or a healthy snack option.
Ingredients
Scale
- 2 cups pumpkin puree
- 2 and ½ cups grated zucchini (about 2 small zucchinis)
- 1 and ¼ cup milk
- 1 cup vegetable oil
- ½ cup brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 4 cups flour
- 1 cup sugar
- 1 and ½ tablespoons cinnamon
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, grated zucchini, milk, vegetable oil, brown sugar, eggs, and vanilla until well combined.
- In a separate bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Line muffin tin with paper liners or grease well, then divide the batter evenly among the cups.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can add chopped nuts or chocolate chips for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: zucchini, pumpkin, muffins, breakfast, snack