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Zucchini Pumpkin Muffins

Close-up of a moist zucchini pumpkin muffin on a white plate, showcasing its texture and ingredients.
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Moist, veggie-packed muffins with fall flavors, perfect for breakfast or snacks. Easy one-bowl prep and freezer-friendly.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup pumpkin puree
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350°F. Line a muffin tin with liners.
  2. In a large bowl, mix zucchini, pumpkin, eggs, maple syrup, coconut oil, and vanilla.
  3. Add flour, baking soda, cinnamon, nutmeg, and salt. Stir until just combined.
  4. Divide batter into muffin cups, filling each 3/4 full.
  5. Bake for 20-25 minutes or until a toothpick comes out clean.
  6. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Store in an airtight container for up to 3 days or freeze for longer storage.
  • Swap maple syrup with honey or sugar if preferred.

Nutrition

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