Description
Indulge in the warmth of fall with these Pumpkin Spice Zucchini Muffins. Bursting with cozy flavors, they feature a delightful blend of moist zucchini and aromatic pumpkin spice. Perfect for breakfast or a sweet afternoon snack, these muffins are easy to make and sure to bring smiles to your kitchen.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar (light)
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs (room temperature)
- ⅓ cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, and pumpkin pie spice until combined.
- In another bowl, mix eggs, vegetable oil, and pumpkin puree until smooth.
- Gently fold in grated zucchini into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing.
- Spoon the batter into muffin cups, filling them about two-thirds full. Bake for 18-22 minutes or until tops spring back when lightly touched.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg