Print

Amazing Zucchini Pumpkin Breakfast Muffins

Zucchini Pumpkin Breakfast Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these moist and flavorful Zucchini Pumpkin Breakfast Muffins, a perfect blend of summer’s zucchini and fall’s pumpkin, spiced just right for a delightful breakfast or snack.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, squeezed dry

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, whisk together the granulated sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-squeezed to remove excess moisture for best results.
  • You can add 1/2 cup of chopped nuts or chocolate chips for extra texture and flavor.
  • These muffins freeze well for up to 3 months.

Nutrition

Find it online: https://recipesfleet.com/zucchini-pumpkin-breakfast-muffins/