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

Scale

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