Pumpkin Zucchini Muffins
A perfect transitional treat from summer to fall: moist, tender, and absolutely packed with rich pumpkin spice flavor. These make a great breakfast or snack and even help you sneak in a little veggie besides.
Ingredients
- 1 and 1/4 cups grated zucchini from one small-medium plant
- 2 large eggs
- 1 cup granulated sugar
- 1 (15 ounce) can pumpkin puree
- 1/2 cup olive or vegetable oil
- 2 teaspoons vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- turbinado sugar optional for sprinkling on top
Instructions
- Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 16 regular-sized muffins for me.)
- Grate zucchini on the side of a box grater, then place over a double layer of paper towels. Set aside.
- In a large bowl, whisk together the eggs and sugar. Whisk in the pumpkin puree, followed by the oil and vanilla. Stir until very smooth.
- Sprinkle flour, pumpkin pie spice, baking soda, and salt on top. Fold just until evenly combined.
- Wrap the paper towels tightly around the shredded zucchini, hold over the sink, and press all over with your hands to squeeze out excess water. Once you’re getting only small drips, fold back the paper towels and shake the zucchini out over the batter. Fold again gently until evenly mixed.
- Divide batter evenly among muffin cups, filling each nearly to the top. (Use a large dough scoop, or you can fill them with a scant 1/3 cup each.) If desired, sprinkle a tiny amount of turbinado sugar or brown sugar on top of each muffin.
- Bake at 425 degrees for 5 minutes, then, without opening the oven door, reduce the temperature to 350 degrees and bake for another 12-15 minutes. When done, a toothpick inserted into the centers should come out with moist crumbs, but no large streaks of batter.
- Let cool for 10-15 minutes in the pan, then remove to a wire rack to cool completely.
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Notes
- Flour: You can replace up to 3/4 cup of the all-purpose flour with white whole wheat. White whole wheat absorbs more liquid than all-purpose, so using a higher ratio of whole wheat might lead to dry muffins - I haven't been brave enough yet to test it out. :)
- Extra Zucchini? Don’t throw it out! You can toss it into pesto, pasta, meatballs, a casserole, or another batch of muffins!
- Storage: Muffins keep well at room temperature at least 2-3 days. I usually store them in an airtight container, leaving the zipper or lid slightly cracked, because they are very moist and this prevents any build-up of water droplets.
- Freezer: Yes, these can be frozen! Store in a freezer-safe ziplock or plastic storage container for 2-3 months. You can defrost as a batch on the counter overnight – crack the container to avoid excess condensation inside – or individually by warming in the microwave for about 30 seconds.
Nutrition Estimate
Calories: 179 kcal, Carbohydrates: 26 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 0.002 g, Cholesterol: 20 mg, Sodium: 152 mg, Potassium: 106 mg, Fiber: 1 g, Sugar: 14 g, Vitamin A: 4186 IU, Vitamin C: 3 mg, Calcium: 16 mg, Iron: 1 mg