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You are here: Home / Recipes and Cooking Tips / Pumpkin Zucchini Muffins

Pumpkin Zucchini Muffins

September 25, 2018 by Alea Milham Leave a Comment

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This pumpkin zucchini muffins recipe combines two of our favorite muffin recipes!

Pumpkin Zucchini Muffins recipe

Fall means pumpkin everything, but as a gardener, it also means we are overrun with zucchini. It is easy to find ways to use pumpkins but after a summer of me serving zucchini and squash as a side dish, it is harder to find new ways to use zucchini that my kids will not object too which is why most gardeners give up and start serving zucchini in desserts. A muffin isn’t that different from a cupcake, in fact, we often call muffins “ugly cupcakes” at our house.

I love finding ways to add vegetables to my kids’ breakfast and snacks. This Pumpkin Zucchini Muffins Recipe allows me to get both an orange vegetable and a green vegetable into my kids at breakfast time which is a double win.

Pumpkin Zucchini Muffins Recipe

Ingredients: 
  • 1 1/4 cup all-purpose flour (or use my gluten-free cake flour mix)
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 cup milk
  • 1/3 cup mild oil
  • 1 egg
  • 1 cup pumpkin puree (How to make pumpkin puree)
  • 1 cup grated zucchini

Directions: 
  1. Preheat the oven to 350 degrees and line a 12 count muffin tin with cupcake liners.
  2. Combine the flour, sugar, baking powder, baking soda in a large bowl. Stir in the cinnamon, milk, oil, egg, pumpkin, and zucchini until fully incorporated.
  3. Fill each muffin well about 3/4 full.
  4. Bake for 20-25 minutes.
  5. Around 20 minutes insert a toothpick into the muffins and if it comes out clean, they are done.
  6. Remove from the oven and let cool.
*Makes approximately 16 – 18 muffins

Printable Recipe for Pumpkin Zucchini Muffins

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Pumpkin Zucchini Muffins

This pumpkin zucchini muffin recipe is a delicious and nutritious variation of traditional pumpkin muffins.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18
Calories 113kcal

Ingredients

  • 1 1/4 cup flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 cup milk
  • 1/3 cup canola oil
  • 1 egg
  • 1 cup pumpkin puree
  • 1 cup grated zucchini

Instructions

  • Preheat the oven to 350 degrees and line a 12 count muffin tin with cupcake liners.
  • Combine the flour, sugar, baking powder, baking soda in a large bowl. Stir in the cinnamon, milk, oil, egg, pumpkin, and zucchini until fully incorporated.
  • Fill each muffin well about 3/4 full. Bake for 20-25 minutes.
  • Around 20 minutes insert a toothpick into the muffins and if it comes out clean, they are done.
  • Remove from the oven and let cool.

Nutrition

Calories: 113kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Cholesterol: 9mg | Sodium: 67mg | Potassium: 90mg | Sugar: 9g | Vitamin A: 2165IU | Vitamin C: 2.9mg | Calcium: 18mg | Iron: 0.7mg

More Muffin Recipes

Chai Spiced Zucchini Muffins

Pumpkin Spice Corn Bread Muffins

Pumpkin Muffins

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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