PUMPKIN ZUCCHINI MUFFINS
The most amazingly tasty, super moist Pumpkin Zucchini Muffins are loaded with great flavor from pumpkin puree, freshly grated zucchini, and pumpkin spice! These delicious breakfast muffins are quick and super easy to make, plus a fantastic start to any day!
Provided by Angela
Categories Bread Recipes Breakfast Muffin Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees F (175 degrees C) and prepare a muffin tin by lining with paper muffin liners or lightly coating with non-stick cooking spray.
- Add the dry ingredients (flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice) in a medium-size mixing bowl.
- Whisk the dry ingredients together.
- Make a well in the center of the dry ingredients to add the wet ingredients.
- Add the wet ingredients (eggs, pumpkin puree, melted butter, and vanilla extract) into the well of dry ingredients.
- Combine the dry and wet ingredients until the flour is fully incorporated and you have a smooth batter.
- Add the freshly grated zucchini to the combined muffin batter.
- Stir in the grated zucchini until evenly distributed throughout the muffin batter.
- Portion out the muffin batter into prepared muffin tin. Fill about 12 muffin liners until nearly full.
- Bake in a preheated oven at 350 degrees F (175 degrees C) for 20-22 minutes, or until the muffins are lightly golden on the top, firm to the touch, and an inserted toothpick comes out clean.
- Remove from the oven when done and allow to cool for 10 minutes in the pan on a wire cooling rack before removing to the cooling rack to cool completely.
Nutrition Facts : Calories 209 kcal, Carbohydrate 31 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 114 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
PUMPKIN SPICE ZUCCHINI MUFFINS
Perfect flavors for fall! Quick and healthy muffin recipe!
Provided by Stefani Danielle
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 33m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
- Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
- Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
- Scoop batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 21.7 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 8.2 g, Sodium 264.6 mg, Sugar 9.7 g
PUMPKIN ZUCCHINI BREAD
Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 14
Steps:
- In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
Nutrition Facts : Calories 176 calories, Fat 9g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 147mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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