Description
Pumpkin Zucchini Muffins are a delightful and healthy treat that combines the warm spices of pumpkin with the moisture and freshness of zucchini. These muffins are perfect for a quick breakfast, a mid-afternoon snack, or an anytime indulgence.
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup canned pumpkin puree
– 1/2 cup grated zucchini
– 1/2 cup granulated sugar
– 1/4 cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions
1. – Preheat the oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
2. – In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. – In a separate bowl, combine the pumpkin, zucchini, sugar, oil, eggs, and vanilla. Mix until well blended.
4. – Fold the wet ingredients into the dry ingredients just until combined, being careful not to overmix.
5. – Scoop the batter into the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
– For a sweeter muffin, you can increase the sugar to 3/4 cup.
– Grate the zucchini using the large holes of a box grater.
– These muffins freeze well for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American