Description
Delight in these moist and flavorful Pumpkin Zucchini Muffins, perfect for a wholesome breakfast or a tasty snack. Combining the sweetness of pumpkin and warm spices with the fresh moisture of shredded zucchini, these muffins are easy to prepare and deliciously tender with a subtle hint of autumn spices.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar
Wet Ingredients
- 1 cup pumpkin purée
- ¼ cup melted butter
- 1 tsp vanilla extract
- 2 eggs
Fresh Ingredient
- 1 ½ cups shredded zucchini
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners and set aside to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, granulated sugar, brown sugar, and ground cinnamon thoroughly to ensure even distribution of leavening agents and spices.
- Add Wet Ingredients: Incorporate pumpkin purée, melted butter, eggs, and vanilla extract into the dry mixture. Mix until the batter is smooth and well combined.
- Prepare Zucchini: Using a grater, shred the zucchini finely to integrate moisture and texture into the muffins.
- Combine Zucchini: Gently fold the shredded zucchini into the batter until just combined, taking care not to overmix to keep the muffins light and tender.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and Serve: Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve once cooled for best texture.
Notes
- Do not overmix the batter once the zucchini is added to prevent dense muffins.
- Make sure to shred the zucchini finely so it incorporates well without creating excess moisture pockets.
- Paper muffin liners make for easy removal and cleanup.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use fresh pumpkin purée for best flavor; canned pumpkin can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
