Fall is here, friends. The days are getting shorter, and the weather cooler. Sweet relief! This is absolutely my favorite time of the year and I am definitely one of those people who books it to the coffee shop to get a pumpkin spice latte the moment they become available. If you’re looking for a sweet, spicy treat to celebrate the changing of the seasons, look no further. These Pumpkin Zucchini Muffins will delight your taste buds. If you should choose to share, they will make you a very popular friend, spouse, parent, party guest, etc. You name it.
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A quick rundown: making pumpkin zucchini muffins!
Keep scrolling down to find more detailed instructions for this recipe. First, I’ll start with a quick overview:
- Time to get your oven preheating! Set it to 375°F. Gather up all of you ingredients and equipment.
- Measure all dry ingredients into a medium size mixing bowl and whisk them together.
- Puree your zucchini, measure all wet ingredients into a separate, large mixing bowl and whisk to combine.
- Transfer dry ingredients into the same mixing bowl as wet ingredients and combine.
- Spray a muffin tin with nonstick cooking spray and measure batter evenly into the muffin tin.
- Bake for 20 minutes.
- If you don’t have coconut oil on hand, you can absolutely substitute unsalted butter. I prefer to use coconut oil as it seems to allow the spices in the recipe to “pop” a little more, but either option will make a delicious final product. You can also substitute applesauce if you’d like a healthier option!
Pumpkin Zucchini Muffins
- 1 & ¾ cups all purpose flour
- 1 & ¼ cups white sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground coriander seed*
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup zucchini puree*
- 1 cup pumpkin puree*
- 2 large eggs
- ½ cup coconut oil (melted)*
- 1 teaspoon vanilla extract
Recipe notes:Ground coriander seed: I find that many people do not have this delicious spice readily on hand. You can use more nutmeg, cloves or cinnamon in place of ground coriander seed, though I highly recommend adding this spice to your cabinet! It really takes these muffins to the next level. Zucchini: 1 medium size zucchini will result in about 1 cup of puree. Pumpkin puree: I purchase a 15 oz can of pumpkin puree for this recipe. I haven’t been able to find a smaller can of puree at the store. You will only need 1 cup (or 8oz) of pumpkin puree for this recipe, but it’s good to have a little extra on hand as you can use it to supplement your zucchini puree if you come up a little bit short. Also, here are a couple of recipes you can check out: Sweet Pumpkin Spice Sauce, Pumpkin Spice Pancakes. Both are great options for using up additional pumpkin puree. Coconut oil: Melted butter is a fantastic option to use as a substitute for coconut oil in this recipe. You can also use unsweetened applesauce as a substitute for the butter if you’re looking to cut down on calories a bit. Personally, I prefer butter/oil for taste, but unsweetened applesauce will still result in a very tasty muffin.
- Preheat oven to 375 F.
- Combine flour, sugar, baking soda, baking powder, salt and spices in a large mixing bowl. Whisk all of dry ingredients together, making sure they are well combined.
- Cut your medium size zucchini into 1 inch cubes. Place cubes into a food processor and puree. If you don’t have a food processor, you can use a micro-plane or cheese grater (work with the whole zucchini rather than cutting it into cubes if you go this route).
- In a separate mixing bowl combine zucchini puree, pumpkin puree, eggs and vanilla (remember – if you don’t have a full cup of zucchini puree you can supplement with additional pumpkin puree). Whisk ingredients together. Add melted coconut oil and whisk again. Be sure to combine all ingredients well. Use a rubber spatula to transfer all wet ingredients into the mixing bowl containing dry ingredients. Use spatula to combine wet and dry ingredients. Do not over mix.
- Spray your muffin tin lightly with a non-stick cooking spray. Distribute batter into each cavity of the muffin tin. You may want to use a measuring cup or ice cream scoop to help with proportioning batter evenly.
- Bake muffins for 20 minutes at 375 F. When checking to see if muffins have baked through, insert a toothpick or knife. If it comes out clean they are done baking. If your knife or toothpick has batter residue on it, cook just 1-2 minutes longer. Allow muffins to cool for 10-15 minutes and enjoy!
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