Pumpkin Zucchini Muffins
A surprisingly good flavor combination, these muffins are incredibly moist and soft. They come together quickly and are flavorful and sweet. They last a few days and can be frozen.
Servings 12 regular muffins
Ingredients
- ¾ cup sunflower oil
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs at room temperature
- 6 tablespoons pumpkin puree canned or homemade pumpkin puree
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup grated zucchini see Notes below
Instructions
- Preheat the oven to 350°F (180°C).
- Butter or spray 12 regular muffin tins or line with paper cups.
- In a large bowl, beat ¾ cup oil with ½ cup brown sugar and ½ cup white sugar for 1 minute.
- Add 2 eggs one by one, beating until fully incorporated, but don’t overbeat.
- Add 6 tablespoons pumpkin puree and ½ teaspoon vanilla, and mix well.
- Sift 2 cups flour, 1 and ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt and ½ teaspoon cinnamon.
- Add to the pumpkin mixture in 2 parts, integrating well with a spatula or whisk. I don't recommend an electric mixer so as not to overmix them.
- Add 1 cup grated zucchini and stir with a spatula.
- Fill the paper liners up to ¾ of their capacity. Do not fill more than that, so they don’t overflow while baking.
- Bake for about 25 minutes, until a cake tester or toothpick comes out dry.
- Let cool on a wire rack.
- Store covered at room temperature for two days and then refrigerate or freeze, covered or well wrapped. Warm lightly in the oven before eating.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Zucchini: use a large-holed grater and pack it lightly into the measuring cup.
Pans: I use regular-sized tins, but you can also make mini muffin tins (it will yield a larger quantity, and they will need less baking time) or jumbo (you will have fewer muffins, and they will take longer to bake).
Filling the muffin pans: make sure you don't pass ¾ of the capacity. It's the easiest way to avoid overflow when baking them.
Add-ins: you can add chocolate chips, chopped nuts, raisins, or cranberries.
Double batch: this recipe can easily be doubled if making them for a large crowd or if you want to make ahead and freeze.
Oil: any vegetable oil can be used in theory, the same amount in volume. Coconut oil will make them a tad healthier and less moist IMHO. But still great. Don't refrain from making them if you want to use coconut oil.
Sweeteners: you can use just brown sugar. They will have a more caramelized flavor and be a tad moister. A tablespoon or two of maple syrup can be added for a different flavor; reduce the same amount of sugar.
