Pumpkin Zucchini Muffins

5 from 2 votes

Recipe from Two Peas and Their Pod

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: muffins, pumpkin, zucchini

Servings: muffins

Calories: 213kcal

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

Instructions

Preheat the oven to 375 degrees F.
Line a muffin tin with paper liners and spray them with nonstick cooking spray. Set aside.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves. Set aside.
In a large bowl, whisk together the pumpkin, maple syrup, oil, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix. Gently fold in the zucchini and chocolate chips, if using.
Divide the batter equally amongst the muffin cups. Sprinkle each muffin with turbinado sugar.
Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.

Notes

You can also use melted and slightly cooled coconut oil or vegetable or canola oil.

Nutrition