Description
These Pumpkin Zucchini Muffins are a delightful and easy-to-make treat that’s perfect for any time of day. Packed with the flavors of fall, these moist and flavorful muffins are sure to delight your taste buds.
Ingredients
– 1 cup pumpkin puree
– 1 cup grated zucchini
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 3/4 cup granulated sugar
– 2 large eggs
– 1/3 cup vegetable oil
– 1 teaspoon vanilla extract
Instructions
1. – Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
2. – In a large bowl, whisk together the pumpkin puree, grated zucchini, eggs, vegetable oil, and vanilla extract until well combined.
3. – In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir to mix.
4. – Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
5. – Scoop the batter evenly into the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
These Pumpkin Zucchini Muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 2 months.
- Prep Time: 10
- Cook Time: 18
- Category: Breads & Beverages
- Method: Baking
- Cuisine: American