Best Pumpkin Spice Zucchini Muffins Recipes

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

PUMPKIN ZUCCHINI BREAD

Pumpkin Zucchini Bread image

Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 14

Ingredients

3 large eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup shredded zucchini
1 cup chopped walnuts

Steps:

In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Nutrition Facts : Calories 176 calories, Fat 9g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 147mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.