Description
Seasonal Pumpkin Zucchini Muffins blend autumn’s warmth with garden-fresh goodness, creating a delightful breakfast or snack. Moist, spiced batter packed with nutritious vegetables promises comfort in each hearty bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 2 eggs
Spices and Leavening Agents:
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Wet Ingredients and Mix-ins:
- 1/2 cup vegetable oil
- 1/2 cup chopped walnuts
Topping:
- 2 tablespoons butter, melted
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/2 teaspoon ground cinnamon
Instructions
- Warm the oven to 350F (175C) and prepare a muffin tin with paper liners.
- In a spacious mixing bowl, whisk eggs, pumpkin puree, vegetable oil, and sugar until thoroughly blended and smooth.
- Create a separate bowl and combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg using a whisk.
- Gently incorporate the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overmixing.
- Carefully fold shredded zucchini and chopped walnuts into the batter, distributing evenly.
- Distribute the batter uniformly across the prepared muffin cups, filling each approximately two-thirds full.
- Prepare the topping by mixing melted butter, brown sugar, flour, and cinnamon in a small bowl until crumbly.
- Generously sprinkle the prepared topping over each muffin’s surface.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, checking doneness with a toothpick inserted into the center.
- Remove from oven and allow muffins to rest in the tin for 5 minutes before transferring to a wire cooling rack.
- Let muffins cool completely before serving to ensure optimal texture and flavor.
Notes
- Grate zucchini thoroughly and squeeze out excess moisture to prevent soggy muffins and ensure a perfect texture.
- Replace vegetable oil with applesauce or Greek yogurt for a healthier, lower-fat version that maintains moisture.
- Toast walnuts briefly before adding to enhance their nutty flavor and add a delightful crunch to the muffins.
- For gluten-free options, swap all-purpose flour with a blend of almond and coconut flour, adjusting liquid ingredients slightly to maintain consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 183 kcal
- Sugar: 11 g
- Sodium: 98 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 31 mg