Pumpkin Zucchini Muffins Recipes

HEALTHY PUMPKIN ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners.
• Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.
• Mix zucchini, pumpkin, almond milk, agave nectar, eggs, and canola oil in a separate bowl; stir into dry ingredients until just combined. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

PUMPKIN SPICE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
• Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
• Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
• Scoop batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

PUMPKIN ZUCCHINI MUFFINS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and prepare a muffin tin by lining with paper muffin liners or lightly coating with non-stick cooking spray.
• Add the dry ingredients (flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice) in a medium-size mixing bowl.
• Whisk the dry ingredients together.
• Make a well in the center of the dry ingredients to add the wet ingredients.
• Add the wet ingredients (eggs, pumpkin puree, melted butter, and vanilla extract) into the well of dry ingredients.
• Combine the dry and wet ingredients until the flour is fully incorporated and you have a smooth batter.
• Add the freshly grated zucchini to the combined muffin batter.
• Stir in the grated zucchini until evenly distributed throughout the muffin batter.
• Portion out the muffin batter into prepared muffin tin. Fill about 12 muffin liners until nearly full.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 20-22 minutes, or until the muffins are lightly golden on the top, firm to the touch, and an inserted toothpick comes out clean.
• Remove from the oven when done and allow to cool for 10 minutes in the pan on a wire cooling rack before removing to the cooling rack to cool completely.

CRAZY PUMPKIN ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350°F and grease and flour two loaf pans.
• Mix eggs, sugar, pumpkin, melted butter, vanilla, lemon extract, applesauce and pineapple together in a bowl.
• In separate bowl mix together the dry ingredients. Then combine the wet ingredients and mix well.
• Stir in the zucchini until well blended.
• Scoop batter into the baking loaf pans until evenly divided.
• Bake 45-50 minutes or until done to your liking. I like to leave them in and let the tops get very brown.

PUMPKIN ZUCCHINI BREAD

Steps:

• In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.