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Pumpkin Zucchini Muffins Recipe

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These Pumpkin Zucchini Muffins are a delicious way to enjoy seasonal produce. Made with pumpkin puree, grated zucchini, and warm spices like cinnamon and nutmeg, they’re moist, tender, and topped with a crunchy walnut streusel. Perfect for breakfast or a cozy fall snack, these muffins are easy to make and full of flavor.

Ingredients

Scale
  • Muffin Ingredients:
    • 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 Ingredients:
    • 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, beat the eggs, pumpkin puree, vegetable oil, and sugar until smooth.
  • In another bowl, whisk together the 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.
  • Divide the batter evenly among the muffin cups.
  • For the topping, combine melted butter, brown sugar, flour, and cinnamon in a small bowl. Sprinkle over the muffin batter.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure the zucchini is well-drained before adding it to the batter to avoid excess moisture.
  • These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

Nutrition

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