Description
These Pumpkin Zucchini Snack Muffins combine the flavors of pumpkin and zucchini for a moist and delicious treat perfect for any time of day.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (walnuts or pecans, optional)
- 1/2 cup chocolate chips (optional)
- Cooking spray or paper liners for muffin tins
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly coat with cooking spray.
- Prepare Zucchini: Using a box grater, grate the zucchini and place it in a clean kitchen towel. Squeeze out any excess moisture. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
- Combine Dry Ingredients: In another bowl, mix the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. Stir until well blended.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Do not overmix; a few lumps are okay!
- Fold in Add-Ins: Gently fold in the grated zucchini, nuts, and chocolate chips, if using, until evenly distributed throughout the batter.
- Fill Muffin Tins: Use a spoon or ice cream scoop to fill each muffin cup about 2/3 full with the batter.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove muffins from the oven and let them cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely.
- Serve: Enjoy these delightful muffins warm, or store them in an airtight container for up to a week!
Notes
- For a healthier option, you can replace half of the oil with unsweetened applesauce.
- These muffins freeze well; store them in a freezer-safe container for up to 3 months.
- Feel free to customize with your favorite add-ins, such as dried fruits or seeds.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg