Description
Pumpkin zucchini muffins showcase autumn’s best flavors with a moist, wholesome twist. Nutmeg, cinnamon, and brown sugar create a delightful harmony you’ll savor with each comforting bite.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 2 large eggs
- 1 1/2 cups all-purpose flour
Wet Ingredients:
- 1/2 cup vegetable oil or melted butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Spices and Extras:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips or raisins (optional)
Instructions
- Prepare the oven by heating to 350F (175C) and line a muffin tin with paper liners for easy removal.
- Create a wet mixture by vigorously whisking pumpkin puree, grated zucchini, eggs, oil, brown sugar, and granulated sugar until thoroughly integrated.
- Sift dry ingredients – flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves – into a separate bowl to eliminate potential lumps.
- Gently incorporate dry ingredients into wet mixture, stirring minimally to prevent tough muffins; stop mixing once ingredients are just combined.
- Enhance texture by delicately folding in chopped walnuts or pecans and optional chocolate chips or raisins.
- Distribute batter evenly across muffin cups, filling each approximately three-quarters full to allow proper rising.
- For streusel topping, blend brown sugar, flour, cold butter, and cinnamon until achieving a crumbly consistency, then generously sprinkle over unbaked muffins.
- Bake for 20-25 minutes, monitoring until a toothpick inserted into center emerges clean and muffins appear golden brown.
- Let muffins rest in pan for 5 minutes, then transfer to wire rack for complete cooling.
- Optional: Create a smooth glaze by whisking powdered sugar, milk, and vanilla extract, then elegantly drizzle over cooled muffins.
Notes
- Grate zucchini with a clean kitchen towel, squeezing out excess moisture to prevent soggy muffins.
- Swap out nuts for seeds like sunflower or pumpkin for nut-free versions, maintaining a similar crunchy texture.
- Use whole wheat flour or gluten-free flour blend to accommodate different dietary needs without compromising taste.
- Store muffins in an airtight container at room temperature for 3 days or freeze up to 2 months for longer preservation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 140 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg