Description
Warm, spiced Pumpkin Zucchini Muffins bring autumn’s comfort straight to your breakfast table. Nutmeg and cinnamon mingle with fresh zucchini, creating a moist, hearty treat perfect for weekend mornings when you want something special.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 1.5 cups sugar (white and brown sugar mix)
- 2 eggs
Spices and Leavening Agents:
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon ground nutmeg
Liquid and Optional Ingredients:
- 0.5 cup vegetable oil (or melted coconut oil)
- 0.5 cup chopped walnuts (optional)
Topping:
- 2 tablespoons butter, melted
- 0.5 cup brown sugar
- 0.25 cup all-purpose flour
- 0.5 teaspoon ground cinnamon
Instructions
- Prepare the kitchen workspace by lining a standard muffin tin with paper liners and heating the oven to 350°F (175°C).
- Create a smooth wet mixture by vigorously whisking eggs, pumpkin puree, vegetable oil, and granulated sugar until fully integrated.
- In a separate mixing vessel, thoroughly blend dry ingredients including flour, baking soda, ground cinnamon, baking powder, kosher salt, and freshly grated nutmeg.
- Carefully incorporate the dry ingredient mixture into the wet ingredients, stirring gently until just combined to maintain a tender muffin texture.
- Introduce freshly grated zucchini and roughly chopped walnuts into the batter, folding delicately to distribute evenly throughout.
- Transfer the batter into prepared muffin cups, filling each approximately two-thirds full to allow room for rising.
- Craft a crumbly topping by whisking melted butter with brown sugar, additional flour, and ground cinnamon until it resembles coarse, sandy crumbs.
- Generously sprinkle the prepared topping across each muffin’s surface, ensuring even coverage.
- Slide the muffin tin into the preheated oven and bake for 22-27 minutes, checking doneness by inserting a clean toothpick into the center.
- Allow muffins to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack to prevent further cooking and achieve optimal texture.
Notes
- Swap oil with applesauce or Greek yogurt to reduce fat content and create a healthier version of these delightful muffins.
- Experiment with gluten-free flour blends to make the recipe suitable for those with gluten sensitivities, ensuring everyone can enjoy these tasty treats.
- Toast walnuts briefly before adding to intensify their nutty flavor and create a more complex taste profile in the muffins.
- Grate zucchini and squeeze out excess moisture using a clean kitchen towel to prevent soggy muffins and maintain a perfect texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg