Pumpkin Zucchini Muffins Recipe
This easy pumpkin zucchini muffins recipe is the best and the perfect Fall breakfast for sure. Shredded zucchini and pumpkin bread are the perfect pairing.
Servings: 18
Equipment
- 1 muffin tin or mini bundt pan
- 2 bowls
Ingredients
- 1 cup pumpkin canned
- 3 large eggs
- 2 cup sugar
- 1 cup butter melted
- 2 cup zucchini shredded
- 3 cup flour all purpose
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp Pumpkin Pie Spice optional
Instructions
- Add your melted butter, pumpkin, eggs and sugar into your mixer on low speed until well blended.
- Add your flour, baking soda, baking powder and spices together in a bowl. Mix.
- Slowly add this dry mixture into your mixer with the wet ingredients on low until everything is combined well without lumps. (it will be very thick, don't worry it will be wonderful)
- Then add your shredded zucchini and nuts and/or chocolate chips if you're adding those and mix just until combined.
- Preheat your oven to 350 degrees.
- If making regular size muffins they should take approx 18-20 minutes, we made mini bundts that were rather full (in the pics) and they took 35 minutes. Regular size loaf pans take closer to 45 minutes.
- Bake until muffins spring back when touched gently in the center, you do not want to overcook these they are best right when they begin to spring back to keep them as moist as possible....or when the knife comes out clean out of the middle of your loaves, will make 2 full loaves, 24 muffins or 12 mini bundts.
Video
Notes
Mini Pumpkin Zucchini Muffins
Bake at 350F for about 11 minutes or until tops spring back when touched gently in the center. Remove from pan and set on cooling rack to keep moist.Nutrition
Serving: 3oz | Calories: 336kcal | Carbohydrates: 44g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 177mg | Potassium: 128mg | Fiber: 1g | Sugar: 27g | Vitamin A: 950IU | Vitamin C: 3.1mg | Calcium: 34mg | Iron: 1.5mg