Pumpkin Zucchini Muffin Recipe

By Erica D'Arcangelo,

  Recipes    0

pumpkin zucchini muffins

Starting in October I have every single reason I need to bake as many things as I can that contain pumpkin. One of my favorite healthy-er desserts are zucchini bread and zucchini muffins, so this year I decided to marry zucchini with my other favorite (pumpkin), and the result was a delicious and healthy treat, complete with almost a whole serving of veggies.

One thing I have learned with zucchini and using it for baking and cooking is that it’s extremely moist and becomes watery, so for this recipe your batter will be slightly dry. If you see that it is too liquid-y, compensate by adding more of the dry ingredients to it.

Delicious Pumpkin Zucchini Muffins

zucchini bread

Try using this recipe to make pumpkin zucchini bread!

Here’s what you’ll need for this pumpkin zucchini muffin recipe:

1 Zucchini, shredded (you can leave the skin on if you wish)

2 3/4 Cups of flour

1 Cup of sugar

1 Can of pumpkin

1/3 Cup of coconut oil

3 Eggs

1 Tsp baking soda

½ Tsp baking powder

¾ Tsp cinnamon

½ Tsp nutmeg

½ Tsp cloves

½ Tsp ginger

A dash of salt

The batter will be on the thicker side but it will become more watery as the zucchini cooks in it.

Bake at 350 for 14-18 minutes

Note: You can also use this recipe to make zucchini bread, just adjust your cooking time to about 45 minutes.

Pumpkin Zucchini Muffin Recipe

 Cook Time: 14-18 minutes

 Servings: 12-16 regular sized muffins

Ingredients

1 Zucchini
shredded (you can leave the skin on if you wish)
2 3/4 Cups of flour
1 Cup of sugar
1 Can of pumpkin
1/3 Cup of coconut oil
3 Eggs
1 Tsp baking soda
½ Tsp baking powder
¾ Tsp cinnamon
½ Tsp nutmeg
½ Tsp cloves
½ Tsp ginger
A dash of salt

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