Pumpkin Zucchini Muffins
Sep 07, 2024 09:50 AM
These Pumpkin Zucchini Muffins are moist, tender, slightly sweet, and filled with warm spices that bring out the best fall flavors. Enjoy for breakfast, brunch, or a satisfying snack.
I am still trying to use up the garden zucchini, but I am also in the mood for fall, so I made Pumpkin Zucchini Muffins to merge my two favorite seasons together. Plus, I’ve already made a million chocolate zucchini bread loaves and lemon zucchini bread loaves. It was time to make something new.
I love that you get a taste of summer and fall in ONE delicious muffin! The pumpkin zucchini combo is fabulous!
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
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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