The most amazingly tasty, super moist Pumpkin Zucchini Muffins are loaded with great flavor from pumpkin puree, freshly grated zucchini, and pumpkin spice! These delicious breakfast muffins are quick and super easy to make, plus a fantastic start to any day!
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Instructions
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.