Spiced Pumpkin Zucchini Muffins
These Pumpkin Zucchini Muffins are soft, moist, and lightly spiced, combining the flavors of pumpkin and zucchini for a healthy, flavorful treat perfect for breakfast, a snack, or even a light dessert.
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Ingredients
- 2 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup pumpkin puree
- 2 eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- ¼ cup butter melted
- 1 teaspoon vanilla extract
- 1 ½ cups zucchini shredded
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners. In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a separate bowl, mix pumpkin puree, eggs, melted butter, sugar, brown sugar, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until just combined.
- Grate the zucchini using a box grater or food processor.
- Stir the shredded zucchini into the muffin batter until just combined, making sure not to overmix.
- Spoon the batter into the muffin cups, filling each about ¾ full.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Notes
- Shred zucchini to your preferred texture, fine or chunky works.
- Optional mix-ins: chocolate chips, cinnamon chips, or nuts for extra flavor.
- Don’t overmix the batter to keep muffins light and tender.
- Muffins store well in an airtight container for 3–4 days or can be frozen for longer.
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Nutrition
Serving: 18g | Calories: 167kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 180mg | Potassium: 93mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2245IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
