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Fluffy Pumpkin Zucchini Muffins Recipe

Fluffy Pumpkin Zucchini Muffins Recipe
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★★★★★

5.3 from 26 reviews

Delight in these light and fluffy pumpkin zucchini muffins, perfectly moist and gluten-free. Sweetened naturally with maple syrup and featuring warm pumpkin spice, these muffins are a wholesome treat ideal for breakfast or snacks.

Ingredients

Scale

Wet Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup coconut oil (melted and slightly cooled)
  • 1/2 cup maple syrup
  • 2 large eggs (beaten)
  • 3/4 cup shredded zucchini (about 1 medium zucchini)

Dry Ingredients

  • 1 cup gluten-free flour
  • 1 tbsp pumpkin spice
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp sea salt

Add-ins

  • 1/3 cup chocolate chips (use Enjoy Life if dairy free)

Instructions

  1. Preheat oven: Preheat your oven to 425°F (220°C) to ensure a hot start that helps create a nice rise in the muffins.
  2. Prepare muffin tin: Lightly spray muffin liners with coconut oil and place them into the muffin tray to prevent sticking.
  3. Mix dry ingredients: In a large bowl, combine gluten-free flour, pumpkin spice, baking soda, baking powder, and sea salt. Mix well to evenly distribute the leavening agents and spices.
  4. Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, shredded zucchini, melted coconut oil, maple syrup, and beaten eggs until fully incorporated and smooth.
  5. Add chocolate chips and dry mixture: Stir the chocolate chips into the wet mixture, then gradually fold in the dry ingredients in parts until just moistened, taking care not to overmix.
  6. Fill muffin cups: Using an ice cream scoop, fill each muffin liner about 3/4 full to allow room for rising.
  7. Bake muffins: Place muffins in the oven and bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes. Muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean.

Notes

  • Ensure not to overmix the batter; a few lumps are fine to keep muffins tender.
  • If dairy-free, use dairy-free chocolate chips like Enjoy Life brand.
  • You can substitute pumpkin spice with 1 tsp cinnamon plus 1/4 tsp each nutmeg and cloves for a homemade blend.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
  • Shredded zucchini can be squeezed to remove excess moisture if your zucchini is very watery.

Nutrition

Keywords: pumpkin muffins, zucchini muffins, gluten free muffins, healthy muffins, breakfast muffins, fall recipes

Find it online: https://cheflenacooks.com/fluffy-pumpkin-zucchini-muffins-recipe/