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pumpkin zucchini muffins

Pumpkin Zucchini Muffins

Charlotte Miller
These pumpkin zucchini muffins combine the moistness of zucchini with the rich, comforting flavor of pumpkin, sweetened naturally with maple syrup. Perfect for breakfast, snacks, or dessert, they’re a delicious way to sneak in veggies with a cozy, spiced flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

Ingredients
  

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup maple syrup pure, not pancake syrup
  • 1/3 cup coconut oil melted, or butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup zucchini shredded, moisture squeezed out

Dry Ingredients

  • 1.5 cups flour
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Line a muffin tin with paper liners or spray with non-stick cooking spray.
  • In a large bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
  • In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
  • Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
  • Fold in shredded zucchini, ensuring excess moisture has been squeezed out.
  • Scoop batter into muffin tin, filling each cup about 3/4 full.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Squeeze out excess zucchini moisture to prevent soggy muffins.
  • Use pure maple syrup for best flavor.
  • Store in an airtight container for up to 5 days or freeze for 2-3 months.
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