Crazy Pumpkin Zucchini Muffins
Get ready to fall in love with Crazy Pumpkin Zucchini Muffins—an irresistible fusion of seasonal flavors and wholesome goodness! These moist, tender muffins bring together the warm spiced notes of pumpkin puree and the subtle sweetness of finely shredded zucchini, creating a unique and delicious treat that’s perfect for breakfast, snacks, or dessert. Featuring a perfectly balanced blend of cinnamon and nutmeg, these muffins deliver cozy autumn vibes in every bite. Customize them to your liking with optional add-ins like crunchy walnuts or melty chocolate chips for an extra layer of texture and flavor. With just 20 minutes of prep time and a quick bake in the oven, these muffins are as simple as they are satisfying. Perfect for fall baking or any time you crave a nutritious yet indulgent homemade delight, these Crazy Pumpkin Zucchini Muffins will quickly become your go-to recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 1 cup zucchini, finely shredded
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts (optional)
- 0.5 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium-sized bowl, combine the pumpkin puree, shredded zucchini, vegetable oil, eggs, and vanilla extract. Whisk until well blended.
Gradually fold the wet ingredients into the dry ingredients using a spatula or wooden spoon until just combined. Do not overmix.
If desired, gently fold in the chopped walnuts and/or chocolate chips for added texture and flavor.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.5 g | 242% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 526.2 g | 191% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 309.1 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 406 mg | 31% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
