Pumpkin Zucchini Muffins
These delicious Pumpkin Zucchini Muffins are moisy, easy to make, and packed with hidden vegetables. Perfect as a healthy snack or dessert.
Servings: 12 muffins
Calories: 180kcal
Equipment
- Muffin Pan
Ingredients
- 1 cup pumpkin puree
- 1 cup grated zucchini
- 2 eggs
- 1 ¾ cups all-purpose flour
- ½ cup honey
- ⅓ cup olive oil
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin spice (or cinnamon)
- ½ teaspoon salt
Instructions
- Combine grated zucchini, eggs, honey, olive oil and pumpkin puree in a mixing bowl, and whisk until barely combined.1 cup grated zucchini, 2 eggs, ½ cup honey, ⅓ cup olive oil, 1 cup pumpkin puree
- Add the remaining ingredients to the mixing bowl. Stir to combine. Be careful not to over mix!1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon pumpkin spice, ½ teaspoon salt
- Pour the muffins into a lined muffin pan. Make sure to divide the batter evenly between the muffin cases.
- Bake at 360 F / 180 C for about 25 minutes. The muffins are done when a toothpick or skewer inserted into the middle of them comes out clean, without any batter stuck to it.
Video
Notes
- Store in a sealed container for up to 3 days, or freeze for up to 6 months. Defrost the muffins at room temperature for a few hours before serving.
- Replace all-purpose flour with whole wheat flour for a more filling version.
Nutrition
Calories: 180kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 219mg | Potassium: 106mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1301IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg