Pumpkin Zucchini Muffins – Two Peas & Their Pod

September 6, 2024

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Fast Abstract

These Pumpkin Zucchini Muffins are moist, tender, barely candy, and full of heat spices that convey out the most effective fall flavors. Get pleasure from for breakfast, brunch, or a satisfying snack.

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I’m nonetheless making an attempt to make use of up the backyard zucchini, however I’m additionally within the temper for fall, so I made Pumpkin Zucchini Muffins to merge my two favourite seasons collectively. Plus, I’ve already made one million chocolate zucchini bread loaves and lemon zucchini bread loaves. It was time to make one thing new:)

I like that you just get a style of summer season and fall in ONE scrumptious muffin! The pumpkin zucchini combo is fabulous!

Why You’ll Love These Pumpkin Zucchini Muffins

Pumpkin: The pumpkin offers these muffins a heat, barely candy, and earthy taste. It additionally provides moisture, making the muffins tender and gentle.
Zucchini: The zucchini makes the muffins additional moist and a bit fluffy. The zucchini taste is delicate and doesn’t overpower the pumpkin. An effective way so as to add in veggies!
Spices: The muffins are spiced with cinnamon, nutmeg, ginger, and cloves. The spices present a comfortable fall-inspired style that enhances the pumpkin and zucchini superbly.
Sweetness: The muffins are naturally sweetened with pure maple syrup. If you’d like, you may stir in a handful of chocolate chips for additional sweetness.
Texture: The muffins are gentle, moist, and have a young crumb. Should you add nuts or chocolate chips, they’ll give the muffins additional crunch and richness. The turbinado sugar additionally provides a pleasant sugary crunch.

The muffins make an important breakfast, snack, and even wholesome dessert. Get pleasure from with a cup of espresso or tea, or seize and go! The muffins are additionally freezer pleasant, so make an additional batch for the freezer, you’ll thank your self later.

ingredients in bowls to make pumpkin zucchini muffins.

Muffin Components

Flour– spoon and stage when measuring.
Spices– cinnamon, ginger, nutmeg, and cloves.
Baking powder & baking soda
Salt
Pumpkin– use canned pumpkin puree!
Pure maple syrup– to sweeten the muffins.
Avocado oil– avocado oil works nicely in baking!
Eggs– at room temperature
Vanilla extract
Zucchini– I don’t peel the zucchini. Use a field grater or meals processor to shred it.
Chocolate chips– non-compulsory, however so good!
Turbinado sugar– to sprinkle on prime of the muffins for a sugary crunch!

dry ingredients in mixing bowl to make pumpkin zucchini muffins.

Learn how to Make Pumpkin Zucchini Muffins

Preheat the oven to 375 levels F.
Line a muffin tin with paper liners and spray them with nonstick cooking spray to ensure the muffins don’t stick. Put aside.
In a medium bowl, whisk collectively the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Put aside.

pumpkin, oil, maple syrup, eggs, and vanilla in mixing bowl to make pumpkin zucchini muffins.

In a big bowl, whisk collectively the pumpkin, maple syrup, oil, eggs, and vanilla extract.

dry ingredients being added to pumpkin mixture in mixing bowl.

Add the dry elements to the moist elements and stir till simply mixed, don’t over combine.

pumpkin zucchini batter in mixing bowl with wooden spoon.

Gently fold within the zucchini. If you’re including chocolate chips, stir them in too!

pumpkin zucchini muffin batter in muffin pan.

Divide the batter equally amongst the muffin cups. Sprinkle every muffin with turbinado sugar.

Bake for 18 to 23 minutes or till the muffins are golden brown and the tops of the muffins bounce again whenever you gently press on them. You can too insert a toothpick into the middle of a muffin, if it comes out clear, they’re finished.
Let the muffins cool within the pan for five minutes. Take away muffins from the tin let cool one other quarter-hour.

pumpkin zucchini muffins with chocolate chips in muffin pan.

Pumpkin Zucchini Muffins – Two Peas & Their Pod

Variations

You need to use common all-purpose flour or white complete wheat flour. Gluten-free all-purpose flour will even work.
As a substitute of avocado oil, you should use vegetable oil, canola oil, or melted and barely cooled coconut oil.
The muffins are scrumptious plain, however you may stir in chocolate chips for additional sweetness.
Stir in a handful of chopped walnuts or pecans for just a little crunch.
Add dried cranberries or raisins.
High the muffins with a easy streusel topping or candy glaze.

Learn how to Retailer

Storing at Room Temperature:

Enable the muffins to chill fully earlier than storing them.
Retailer the muffins in an hermetic container at room temperature. This helps to take care of their moisture and forestall them from drying out.
For added freshness, place a paper towel within the backside of the container to soak up any extra moisture, which might help stop sogginess.

Freezing:

Cool fully cool earlier than freezing.
Wrap every muffin tightly in plastic wrap. This prevents freezer burn and retains them from sticking collectively. Retailer in a freezer bag or freezer container.

a bite out of a pumpkin zucchini muffin.

Extra Muffin Recipes

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