The Best Pumpkin Zucchini Muffins
Moist muffins made with both pumpkin and shredded zucchini, with optional walnuts and chocolate chips.
Nutrition
Ingredients
| 1 cup | 240 ml | pumpkin, canned |
| 3 | eggs | |
| 2 cups | 480 ml | sugar |
| 1 cup | 240 ml | butter, melted |
| 2 cups | 480 ml | zucchini, shredded |
| 3 cups | 720 ml | all-purpose flour |
| 1 tsp | 5 ml | baking soda |
| 1/2 tsp | 2.5 ml | baking powder |
| 1/2 tsp | 2.5 ml | cinnamon |
| 3/4 cup | 180 ml | walnuts, chopped (optional) |
| 3/4 cup | 180 ml | mini chocolate chips (optional) |
| 1/2 tsp | 2.5 ml | nutmeg |
| 1/2 tsp | 2.5 ml | pumpkin pie spice (optional) |
Instructions
Add your melted butter, pumpkin, eggs and sugar into your mixer on low speed until well blended. Add your flour, baking soda, baking powder and spices together in a bowl and mix. Slowly add this dry mixture into your mixer with the wet ingredients on low until everything is combined well without lumps. Then add your shredded zucchini and nuts and/or chocolate chips if you're adding those and mix just until combined. Preheat your oven to 350 degrees. If making regular size muffins they should take approx 18-20 minutes; mini bundts that are rather full took 35 minutes; regular size loaf pans take closer to 45 minutes. Bake until muffins spring back when touched gently in the center - you do not want to overcook these, they are best right when they begin to spring back to keep them as moist as possible, or when a knife comes out clean out of the middle of your loaves. Will make 2 full loaves, 24 muffins or 12 mini bundts.