Pumpkin Zucchini Muffins
Delicious fall muffins, these Pumpkin Zucchini Muffins are so moist and packed with fall flavor, you won't even know there's zucchini inside.
Equipment
- muffin pans
Ingredients
- 1 cup pumpkin puree I prefer canned pumpkin (not the pumpkin pie filling)
- 1½ cups granulated sugar
- ½ cup water
- ¼ cup neutral oil I used avocado oil, canola will work too
- ¼ cup finely grated zucchini
- 2 large eggs
- 1¾ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cloves If you don't like as strong spices, use ¼ tsp
- ½ teaspoon ground nutmeg If you don't like as strong spices, use ¼ tsp
Instructions
- Preheat your oven to 350°F (175°C). Line 18 muffin tins with paper liners or grease lightly.
- In a large bowl or mixer, mix together the pumpkin puree, grated zucchini, oil, eggs, sugar, and water until smooth.
- Add the eggs and make sure you mix them in thoroughly.
- In a separate bowl, sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the muffins tender. Fold in any optional add-ins.
- Scoop the batter into the muffin cups, filling each about 3/4 full. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.