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Zucchini Pumpkin Muffins

Enjoy these moist and flavorful muffins packed with zucchini and pumpkin, perfect for a healthy snack or breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet ingredients
  • 1 cup grated zucchini
  • 1 cup pumpkin puree
  • 2 eggs eggs
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
Dry ingredients
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with liners.
  2. Mix zucchini, pumpkin, eggs, maple syrup, coconut oil, and vanilla in a large bowl.
  3. Add flour, baking soda, cinnamon, nutmeg, and salt; stir until just combined.
  4. Divide batter into muffin cups, filling 3/4 full.
  5. Bake for 20-25 minutes; cool before serving.

Notes

For extra moisture, add a tablespoon of applesauce.