Best 2 Healthy Pumpkin Zucchini Muffins Recipes

In the world of wholesome and delectable treats, healthy pumpkin zucchini muffins stand out as nutritious powerhouses that tantalize the taste buds. These muffins are not just a culinary delight but also a treasure trove of essential vitamins, minerals, and antioxidants. Whether you're a health-conscious individual, a fitness enthusiast, or simply seeking a guilt-free snack, this article will guide you through the exciting journey of discovering the best recipe for healthy pumpkin zucchini muffins. From selecting the freshest ingredients to mastering the perfect balance of flavors and textures, we'll unveil the secrets to creating delectable muffins that nourish your body and soul. Get ready to embark on a muffin-baking adventure that combines taste, nutrition, and sheer delight.

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PUMPKIN ZUCCHINI MUFFINS

Pumpkin Zucchini Muffins image

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!

Provided by Angela

Categories Bread Recipes Breakfast Muffin Recipes

Time 35m

Number Of Ingredients 11

Ingredients

1 1/2 cup all-purpose flour
1 cup sugar
2 tsp pumpkin pie spice ((see recipe))
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs ((beaten, room temperature))
1 cup pumpkin puree
1/2 cup butter ((melted and cooled))
1 tsp vanilla extract
1/2 cup zucchini ((grated))

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.

Nutrition Facts : Calories 209 kcal, Carbohydrate 31 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 114 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

PUMPKIN SPICE ZUCCHINI MUFFINS

Pumpkin Spice Zucchini Muffins image

Perfect flavors for fall! Quick and healthy muffin recipe!

Provided by Stefani Danielle

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 33m

Yield 12

Number Of Ingredients 11

Ingredients

1 ½ cups whole wheat flour
½ cup packed brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
½ cup coconut oil
2 eggs
½ teaspoon vanilla extract
¾ cup pumpkin puree
½ cup shredded zucchini

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.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 21.7 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 8.2 g, Sodium 264.6 mg, Sugar 9.7 g

Tips:

Use fresh, ripe pumpkin and zucchini. This will ensure that your muffins are moist and flavorful. If you don't have fresh pumpkin or zucchini, you can use canned or frozen, but make sure to drain them well before using.
Don't overmix the batter. Overmixing can make your muffins tough. Mix just until the ingredients are combined.
Fill the muffin cups only 2/3 full. This will prevent them from overflowing in the oven.
Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20 minutes.
Let the muffins cool completely before frosting them. This will help the frosting to set properly.

Conclusion:

Pumpkin zucchini muffins are a delicious and healthy way to enjoy your favorite fall vegetables. They're perfect for breakfast, lunch, or a snack. With their moist texture, flavorful spices, and creamy frosting, these muffins are sure to be a hit with everyone who tries them.