Description
Seasonal pumpkin zucchini muffins blend autumn’s warmth with garden-fresh ingredients, creating a comforting breakfast treat. Spiced with cinnamon and nutmeg, these moist muffins offer delightful flavor that you’ll savor with morning coffee.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 2 large eggs
Flour and Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Sweeteners and Liquid Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Warm the oven to 350F (175C) and arrange paper liners inside a muffin pan.
- Combine all dry ingredients – wheat and all-purpose flours, baking soda, baking powder, cinnamon, nutmeg, and salt in a spacious mixing bowl, whisking thoroughly to ensure even distribution.
- In a separate large bowl, vigorously blend vegetable oil, brown sugar, white sugar, and eggs until the mixture becomes smooth and homogeneous.
- Incorporate pumpkin puree, freshly grated zucchini, and vanilla extract into the sugar-oil mixture, stirring until well integrated.
- Carefully fold the dry ingredient mixture into the wet ingredients, mixing gently to avoid overmixing – stop when ingredients are just combined and no visible flour streaks remain.
- Distribute the batter evenly into prepared muffin liners, filling each approximately two-thirds full to allow proper rising during baking.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Remove from oven and let muffins rest in the tin for 5 minutes, then transfer to a wire cooling rack to reach room temperature, allowing them to set and develop full flavor.
Notes
- Grate zucchini using the large holes of a box grater for perfect texture and moisture distribution in the muffins.
- Squeeze excess moisture from grated zucchini using a clean kitchen towel to prevent soggy muffins and ensure a light, fluffy result.
- Swap all-purpose flour with gluten-free flour blend for a celiac-friendly version without compromising taste or texture.
- Reduce sugar by using mashed ripe bananas or applesauce as a natural sweetener for a healthier alternative that maintains moisture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 153 kcal
- Sugar: 8 g
- Sodium: 117 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg