Zucchini Pumpkin Muffins
These zucchini pumpkin muffins are so soft and fluffy! This recipe uses fresh zucchini, walnuts, pumpkin, and a yummy pumpkin spice blend!
Equipment
- 14 Muffin Liners
Ingredients
- 1 large Zucchini, (about 1/2 cup grated after shredded and squeezed)
- 2 1/4 cups All-Purpose Flour
- 1 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 2 tsp Cinnamon
- 1/2 tsp Allspice
- 1/4 tsp Nutmeg
- 1/4 tsp Ginger
- 1/4 tsp Cardamom
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1/3 cup Vegetable Oil
- 1/4 cup Sour Cream
- 2 large Eggs
- 2 tsp Vanilla Extract
- 15 oz Canned Pumpkin Puree
- 3/4 cup Walnuts, , chopped (optional)
Instructions
- Preheat oven to 425 degrees F.
- Grate zucchini into a paper towel or dish cloth. Use the paper towel to squeeze the water out of the zucchini. Sprinkle with 1/4 tsp of salt and let it sit for 10 minutes. Then squeeze out any excess water, squeeze as much water out as possible. You should have 1/2 cup of zucchini after it's been drained and squeezed.
- Combine flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, ginger, and cardamom in a large bowl and whisk together. Set aside.
- In a separate bowl, combine brown sugar, sugar, vegetable oil, sour cream, and eggs. Whisk together until smooth then add vanilla extract, pumpkin puree, and grated zucchini and mix to combine.
- Add the flour mixture to the wet ingredients and then fold in the chopped walnuts.
- Cover the dough with plastic wrap or a kitchen towel and let it sit at room temperature for 15 minutes.
- Add muffin liners to the muffin pan in every other muffin cup. Fill each lined muffin cup with batter. You can spread this out among two 12-cup muffin pans.
- Bake at 425 degrees F for 5 minutes then reduce the temperature to 350 degrees F for 18 minutes, until a toothpick comes out clean. Allow muffins to cool on a wire rack.
Notes
- Use pumpkin purée, not pumpkin pie filling. A 15-ounce can of plain pumpkin gives these muffins their pumpkin flavor and moisture. Pie filling already contains sugar and spices, which would throw off the recipe.
- Mix just until the flour disappears. Once the dry ingredients go in, fold gently. A few small lumps are fine; too much mixing can make the muffins dense.
- Give the batter its 15-minute rest. This lets the flour absorb some moisture before baking. It’s a good time to line the pans and chop the walnuts.
- Leave space between the muffins. Filling every other cup gives the tops room to rise and spread. If you only have one pan, bake in two batches.
- Keep the oven door closed when lowering the heat. The first five minutes at 425°F help the muffins rise. Turn the temperature down to 350°F without opening the door, then bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Nutrition
Calories: 390kcal, Carbohydrates: 59g, Protein: 6g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 348mg, Potassium: 212mg, Fiber: 3g, Sugar: 33g, Vitamin A: 6712IU, Vitamin C: 2mg, Calcium: 82mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!