Pumpkin Zucchini Muffins Recipe
Introduction
These Pumpkin Zucchini Muffins are a deliciously moist and flavorful treat, perfect for fall or any time you want a wholesome snack. Packed with warm spices, fresh zucchini, and a touch of chocolate, they balance health and indulgence beautifully.
Ingredients
- 2 cups all-purpose or whole-wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup avocado oil
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup shredded zucchini
- 1/2 cup chocolate chips (optional)
- 2 tablespoons turbinado sugar
Instructions
- Step 1: Preheat the oven to 375 degrees F. Line a muffin tin with paper liners and spray them with nonstick cooking spray. Set aside.
- Step 2: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Set aside.
- Step 3: In a large bowl, whisk together the pumpkin puree, maple syrup, avocado oil, eggs, and vanilla extract until well combined.
- Step 4: Add the dry ingredients to the wet ingredients and stir until just combined. Avoid over mixing to keep the muffins tender.
- Step 5: Gently fold in the shredded zucchini and chocolate chips, if using.
- Step 6: Divide the batter evenly among the muffin cups. Sprinkle the tops with turbinado sugar for a sweet, crunchy finish.
- Step 7: Bake for 18 to 23 minutes, or until the muffins are golden brown and spring back when gently pressed. A toothpick inserted into the center should come out clean.
- Step 8: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely for about 15 minutes.
Tips & Variations
- Use whole-wheat flour for added fiber and a nuttier flavor.
- Swap avocado oil for melted coconut oil or light olive oil based on preference.
- For a nutty crunch, add 1/2 cup chopped walnuts or pecans.
- Replace chocolate chips with dried cranberries or raisins for a fruitier twist.
- Grate the zucchini finely and squeeze out excess moisture to prevent soggy muffins.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm in a microwave for 15-20 seconds or in a preheated oven at 350°F for 5-7 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly in these muffins and saves time compared to cooking fresh pumpkin.
How do I keep the muffins moist?
Using fresh shredded zucchini and pumpkin puree adds moisture naturally. Also, avoid over mixing the batter, as this can lead to tougher muffins.
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Pumpkin Zucchini Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Zucchini Muffins are moist, flavorful, and filled with warm spices. Made with pumpkin puree and shredded zucchini, they offer a nutritious twist on classic muffins, sweetened naturally with pure maple syrup and topped with a crunchy turbinado sugar sprinkle. Perfect for breakfast or a wholesome snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose or whole-wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup avocado oil
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
Add-Ins
- 1 cup shredded zucchini
- 1/2 cup chocolate chips (optional)
- 2 tablespoons turbinado sugar
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to ensure it’s hot and ready for baking the muffins.
- Prepare Muffin Tin: Line a muffin tin with paper liners and spray them with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ground ginger, nutmeg, and cloves. This ensures the spices and leavening agents blend evenly.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, pure maple syrup, avocado oil, eggs, and vanilla extract until smooth and combined.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and gently stir until just combined. Avoid over-mixing to keep the muffins tender.
- Add Zucchini and Chocolate Chips: Gently fold in the shredded zucchini and optional chocolate chips, distributing them evenly throughout the batter.
- Fill Muffin Cups: Divide the batter equally among the muffin cups. Sprinkle the tops with turbinado sugar for a sweet, crunchy finish.
- Bake Muffins: Bake for 18 to 23 minutes or until the muffins turn golden brown, the tops bounce back when pressed, or a toothpick inserted in the center comes out clean.
- Cool Muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack and cool for an additional 15 minutes before serving.
Notes
- You can substitute whole-wheat flour for all-purpose flour to increase fiber content.
- If you prefer less sweetness, reduce the maple syrup by 1/4 cup.
- Ensure shredded zucchini is not overly watery to avoid soggy muffins; gently squeeze out excess moisture.
- For a nut-free version, omit chocolate chips or replace with dried fruit.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pumpkin muffins, zucchini muffins, healthy muffins, fall recipes, breakfast muffins, maple syrup muffins, spiced muffins
