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Zucchini Pumpkin Muffins: 10 Mistakes

Zucchini Pumpkin Muffins
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Enjoy these moist and flavorful Zucchini Pumpkin Muffins, a perfect blend of fall flavors that’s great for breakfast or a snack. They sneak in veggies for a delicious treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 cup pumpkin puree
  • 1 cup shredded zucchini, squeezed dry
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with muffin liners.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, whisk together the granulated sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract until well combined.
  4. Add the shredded zucchini to the wet ingredients and stir.
  5. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  6. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, ensure you squeeze out as much liquid as possible from the shredded zucchini.
  • You can add chopped pecans or walnuts to the batter for added texture.
  • These muffins freeze well for future enjoyment.

Nutrition

Find it online: https://cookifyme.com/zucchini-pumpkin-muffins/