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Pumpkin Zucchini Muffins Recipe

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Deliciously moist Pumpkin Zucchini Muffins packed with warm spices and crunchy walnuts. Easy to make with simple ingredients like pumpkin puree, zucchini, and cinnamon. Perfect for breakfast or a snack.

Ingredients

Scale
  • Muffins:
    • 2 eggs
    • 1 cup pumpkin puree
    • ½ cup vegetable oil
    • 1 ½ cups sugar
    • 2 ½ cups flour
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • ½ tsp baking powder
    • ½ tsp salt
    • ¼ tsp ground nutmeg
    • 1 cup grated zucchini
    • ½ cup chopped walnuts
  • Topping:
    • 2 tbsp butter, melted
    • ½ cup brown sugar
    • ¼ cup flour
    • ½ tsp ground cinnamon

Instructions

  • Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together the eggs, pumpkin puree, vegetable oil, and sugar until smooth.
  • In another bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in the grated zucchini and chopped walnuts.
  • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  • In a small bowl, mix together the topping ingredients: melted butter, brown sugar, flour, and cinnamon. Sprinkle the topping over the muffin batter.
  • Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra moisture, squeeze excess water from the grated zucchini before adding it to the batter.
  • You can substitute the walnuts with pecans or omit them for a nut-free version.

Nutrition

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