Pumpkin Spice Zucchini Muffins

Pumpkin Spice Zucchini Muffins
  • PREP TIME
    15 mins
  • COOK TIME
    18 mins
  • TOTAL TIME
    33 mins
  • SERVING
    12 People
  • VIEWS
    30

Embrace the cozy essence of autumn with these delightful muffins! A wholesome treat that marries the warm spice of pumpkin with the subtle sweetness of zucchini, these muffins are perfect for a quick breakfast, a comforting snack, or a delightful addition to any fall gathering.

Ingridients

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Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    31 mg
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    8 g
  • Sodium
    265 mg
  • Sugar
    10 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Prepare a 12-cup muffin tin by greasing it well or lining it with paper liners. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a large bowl, whisk together the whole wheat flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder until thoroughly combined. (3 minutes)

Image Step 03
03 Step

Recipe View 2 mins In a separate bowl, whisk together the melted coconut oil, eggs, and vanilla extract until smooth. (2 minutes)

Image Step 04
04 Step

Recipe View 3 mins Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. (3 minutes)

Image Step 05
05 Step

Recipe View 2 mins Gently fold in the pumpkin puree and shredded zucchini until evenly distributed throughout the batter. (2 minutes)

Image Step 06
06 Step

Recipe View 5 mins Using an ice cream scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. (5 minutes)

Image Step 07
07 Step

Recipe View 20 mins Bake in the preheated oven for 18-24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. (20 minutes)

Image Step 08
08 Step

Recipe View 10 mins Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For extra flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter.
To prevent the zucchini from making the muffins soggy, squeeze out as much excess moisture as possible after shredding it.
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
For a richer flavor, use melted butter instead of coconut oil.

Jonas Ullrich

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 10 Ratings)
Total Reviews: (4)
  • Joany Reynolds

    I added some chocolate chips and they were even better! Thanks for the recipe!

  • Alverta Mueller

    Great recipe! I substituted applesauce for some of the oil to make them even healthier.

  • Samantha Lockman

    The perfect fall treat! I will definitely be making these again.

  • Brigitte Morar

    These muffins are so easy to make and taste amazing! My kids love them!

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