Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or line with paper cups.
- In a bowl, mix pumpkin puree, grated zucchini, eggs, oil, and sugars until combined.
- In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Fold dry ingredients into the wet mixture until just combined.
- Divide batter evenly into muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack.
Notes
- Use freshly grated zucchini and squeeze out excess moisture before mixing.
- Store in an airtight container for up to 3 days.
- Freeze muffins for longer storage.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg