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Pumpkin Zucchini Muffins
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Pumpkin Zucchini Muffins

These Pumpkin Zucchini Muffins are moist and flavorful. Paired with cocoa, coffee, or tea, they are the perfect way to start a fall morning.
Course Breakfast, Snack
Cuisine American
Keyword muffins, pumpkin, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 muffins
Calories 147kcal

Equipment

  • 2 muffin tins

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • 2 eggs
  • ¼ cup butter melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups zucchini shredded

Instructions

  • Preheat the oven to 350 degrees. Place muffin liners in a muffin pan. Set aside.
  • In a large mixing bowl, combine the flour, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  • Mix in the pumpkin puree, eggs, butter, eggs and vanilla extract well. Set aside.
  • Use a grater to shred zucchini.
  • Mix the shredded zucchini into the muffin batter until just combined.
  • Use a spoon or cookie scoop to fill each muffin cup with batter, fill ¾ of the way.
  • Bake in the oven for 20 minutes or until a toothpick comes out clean.
  • Allow to cool before serving.

Notes

  • You can shred zucchini however fine or thick you prefer.
  • Mix-ins - add chocolate or cinnamon chips for even more variety and flavor.

Nutrition

Serving: 1g | Calories: 147kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Cholesterol: 19mg | Sodium: 163mg | Potassium: 69mg | Fiber: 1g | Sugar: 18g | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg | Net Carbohydrates: 31g