Pumpkin Zucchini Muffins Recipe
These Pumpkin Zucchini Muffins are a delicious blend of fall flavors, combining the sweetness of pumpkin puree with the freshness of zucchini. The muffins are spiced with cinnamon and nutmeg, offering a warm and comforting taste. Topped with a buttery cinnamon-sugar crumble, they are perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Muffins:
- 2 eggs
- 1 cup pumpkin puree
- ½ cup vegetable oil (or melted coconut oil)
- 1 ½ cups sugar (white and brown sugar mix)
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp salt
- ¼ tsp ground nutmeg (or pumpkin spice mix)
- 1 cup grated zucchini (excess moisture removed)
- ½ cup chopped walnuts (optional)
- Topping:
- 2 tbsp butter, melted
- ½ cup brown sugar
- ¼ cup all-purpose flour
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together eggs, pumpkin puree, oil, and sugar until smooth.
- In another bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated zucchini and chopped walnuts (if using).
- Divide the batter evenly among the muffin cups.
- For the topping, mix together the melted butter, brown sugar, flour, and cinnamon. Sprinkle evenly over the muffin batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together eggs, pumpkin puree, oil, and sugar until smooth.
- In another bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated zucchini and chopped walnuts (if using).
- Divide the batter evenly among the muffin cups.
- For the topping, mix together the melted butter, brown sugar, flour, and cinnamon. Sprinkle evenly over the muffin batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 200mg
Find it online: https://emiliarecipes.com/pumpkin-zucchini-muffins-recipe/