How to Make Pumpkin Zucchini Muffins: A Delightful Treat
How to Make Pumpkin Zucchini Muffins: A Delightful Treat is a practical, flavor-forward how to make pumpkin zucchini muffins recipe with clear ingredients and step-by-step instructions. Oven Temperature: 375°F
Baking Time: 18 to 23 minutes
Cooling Time: 20 minutes total (5 minutes in pan, 15 minutes on counter)
Texture: Soft, moist, and tender crumb with a sugary
Equipment
- skillet
- mixing bowl
- whisk
Ingredients
- 2 cups all-purpose or whole-wheat flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 /2 teaspoon baking soda
- 1 /2 teaspoon salt
- 1 /2 teaspoon ground ginger
- 1 /4 teaspoon ground nutmeg
- 1 /8 teaspoon ground cloves
- 1 cup pumpkin puree
- 1 /2 cup pure maple syrup
- 1 /4 cup avocado oil
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup shredded zucchini
- 1 /2 cup chocolate chips optional
- 2 tablespoons turbinado sugar
Instructions
- Preheat the oven to 375°F.
- Line a muffin tin with paper liners and spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves.
- In a large bowl, whisk together the pumpkin puree, maple syrup, oil, eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients and stir until just combined; do not overmix.
- Gently fold in the shredded zucchini and chocolate chips if using.
- Divide the batter equally among the muffin cups and sprinkle each with turbinado sugar.
- Bake for 18 to 23 minutes until golden brown and the tops bounce back when pressed. A toothpick inserted into the center should come out clean.
- Cool the muffins in the pan for 5 minutes, then remove from the tin and cool for an additional 15 minutes.
Notes
Storage: Allow muffins to cool completely before storing. Store in an airtight container at room temperature, optionally with a paper towel to absorb excess moisture. For freezing, wrap cooled muffins tightly in plastic wrap and place in a freezer bag or container.
Variations: Flour can be substituted with white whole wheat or gluten-free all-purpose flour. Avocado oil can be replaced with vegetable, canola, or melted coconut oil. Add-ins include chopped walnuts, pecans, dried cranberries, or ra
Variations: Flour can be substituted with white whole wheat or gluten-free all-purpose flour. Avocado oil can be replaced with vegetable, canola, or melted coconut oil. Add-ins include chopped walnuts, pecans, dried cranberries, or ra