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Ultimate Pumpkin Zucchini Muffins: A 12-Minute Blissful Escape

Pumpkin Zucchini Muffins
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These pumpkin zucchini muffins blend summer squash with warm pumpkin spice. They are moist, spiced muffins that bring autumn flavors.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed dry

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate medium bowl, whisk together the eggs, vegetable oil, pumpkin puree, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
  5. Gently fold in the grated zucchini.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeeze the grated zucchini well to remove excess moisture. This prevents soggy muffins.
  • Do not overmix the batter. Overmixing can lead to tough muffins.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Nutrition

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