How to Make Pumpkin Spice Zucchini Muffins - A Step-by-Step Guide

As fall approaches, the air becomes crisper and the leaves start to change, it's the perfect time to indulge in the warm, comforting flavors of pumpkin spice. One delicious way to enjoy this popular seasonal blend is in the form of Pumpkin Spice Zucchini Muffins. These moist, flavorful muffins are the perfect blend of two fall favorites: pumpkin and zucchini. Whether you're looking for a tasty breakfast treat or a wholesome snack, these muffins are sure to satisfy your autumn cravings.

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 mins
  • Servings: 12
  • Yield: 12 muffins

  • 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

    184 cal.

    • Total Fat: 10g
    • Saturated Fat: 8g
    • Cholesterol: 31mg
    • Sodium: 265mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 2g
    • Total Sugars: 10g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 31mg
    • Iron: 1mg
    • Potassium: 133mg