Description
Pumpkin Zucchini Muffins are moist, spiced, and packed with real vegetables. These muffins are the perfect fall breakfast or snack—easy to make and naturally sweet.
Ingredients
1 cup pumpkin puree
1 cup grated zucchini (squeezed dry)
2 large eggs
½ cup maple syrup or honey
⅓ cup vegetable oil or applesauce
1 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves (optional)
¼ tsp salt
½ cup chopped walnuts (optional)
⅓ cup chocolate chips or raisins (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
2. In a large bowl, combine pumpkin puree, eggs, syrup, oil, and vanilla.
3. In another bowl, whisk flour, baking soda, cinnamon, nutmeg, cloves, and salt.
4. Add dry ingredients to wet and mix gently until just combined.
5. Fold in zucchini and any optional add-ins like nuts or chocolate chips.
6. Spoon batter into muffin cups, filling about ¾ full.
7. Bake 22–25 minutes or until a toothpick comes out clean.
8. Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
Store in an airtight container for up to 3 days or freeze up to 2 months.
You can swap oil for applesauce to reduce fat.
Zucchini doesn’t need peeling; the skin softens as it bakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 11g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: pumpkin zucchini muffins, fall baking, healthy muffins, vegetable muffins