Moist Pumpkin Zucchini Muffins
This pumpkin-zucchini muffin recipe is a favourite. It makes plump, fluffy, warmly-spiced muffins packed with flavour and moisture-adding vegetables.
Servings: 36 muffins
Ingredients
Wet ingredients:
- 2 cups pumpkin puree
- 2 cups grated zucchini
- 1 ¼ cup buttermilk
- 1 cup vegetable oil
- ½ cup brown sugar
- 3 eggs lightly beaten
- 2 tsp vanilla extract
Dry ingredients:
- 4 cups 18 oz/510 grams all purpose flour
- 1 cup granulated sugar
- 1 ½ tbsp cinnamon
- 1 tbsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
Mix-ins (choose up to 3):
- 1 cup raisins
- 1 cup walnuts or pecans
- 1 cup unsweetened shredded coconut
- 1 cup dried fresh or frozen (thawing not necessary) cranberries
- ½ cup pumpkin seeds
- 1 cup chopped dates
Instructions
- Preheat oven to 375 degrees F. Prepare 3 12-cup muffin pans by lining with paper muffin cups, greasing well or spraying with nonstick spray.
- In a large bowl, stir together all the wet ingredients until well combined. Set aside.
- In a separate bowl, whisk together all dry ingredients. Using a wooden spoon, dig a well in the centre of the dry ingredients, and pour in the wet ingredients. Use a light hand to incorporate the wet into the dry, stirring only until almost combined, with floury streaks and dry pockets remaining. Gently fold in the mix-ins; by this time the floury streaks should be gone.
- Spoon batter into prepared muffin cups, filling about 3/4 full. Bake 20-25 minutes, until tops spring back when lightly pressed.
Notes
*Nutrition facts were calculated without the optional add ins.
Nutrition
Calories: 158kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 15mg | Sodium: 135mg | Potassium: 83mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2197IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg