Print

Pumpkin Zucchini Muffins

Print Recipe

Pumpkin Zucchini Muffins are a delightful combination of seasonal flavors, perfect for breakfast or a sweet afternoon snack. Moist, fluffy, and packed with nutrition from fresh zucchini and pumpkin puree.

Ingredients

  • 1 cup pumpkin puree
  • 1 cup shredded zucchini (squeeze out excess moisture)
  • ½ cup sugar (or natural sweetener of choice)
  • ¼ cup vegetable oil
  • ¼ cup applesauce
  • 2 eggs
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • ½ cup cream cheese (softened, optional)
  • ¼ cup powdered sugar (optional)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners.
  2. Combine the pumpkin puree, shredded zucchini, sugar, vegetable oil, applesauce, and eggs in a large bowl. Mix well until fully incorporated.
  3. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in another bowl.
  4. Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.
  5. Pour the batter into the prepared muffin tin, filling each liner about two-thirds full.
  6. Place the muffin tin in the preheated oven and bake for 20-25 minutes. They are done when a toothpick inserted into the center comes out clean.
  7. Once baked, let the muffins cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
  8. Make the cream cheese frosting by beating the softened cream cheese, powdered sugar, and vanilla extract together until smooth (optional).
  9. Top each muffin with a dollop of cream cheese frosting if desired. Enjoy!

Notes

Squeeze out excess moisture from the zucchini to avoid soggy muffins. Check doneness with a toothpick before the baking time is up to prevent overbaking.

Find it online: https://easytocooknow.com/pumpkin-zucchini-muffins/