(So Soft!) Pumpkin Zucchini Muffins

August 9, 2016

We are getting to that point at the end of summer where I feel sentimental and also a little nervous. I must get everything in before August is out! But also, I adore Fall and cannot wait to do everything that comes along with it.

Just like these next couple weeks, these muffins bridge the gap between summer and fall – Summer in those perfectly ripened zucchinis, and Fall in all-pumpkin-everything, of course.

(SO SOFT!) PUMPKIN ZUCCHINI MUFFINS copy(SO SOFT!) PUMPKIN ZUCCHINI MUFFINS
Serves 36 muffins

2 cups pumpkin puree
2 and 1/2 cups grated zucchini (about 2 small zucchinis)
1 and 1/4 cup milk
1 cup vegetable oil
1/2 cup brown sugar
3 eggs
2 teaspoons vanilla
4 cups flour
1 cup sugar
1 and 1/2 tablespoons cinnamon
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 375 degrees. In a stand mixer, combine pumpkin puree, zucchini, milk, vegetable oil, brown sugar, eggs, and vanilla. In a separate bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, and salt.

(SO SOFT!) PUMPKIN ZUCCHINI MUFFINS from Rachel Schultz copy 2

Slowly incorporate dry ingredients into stand mixer. Divide batter into greased or lined muffin pan. Bake for 20-25 minutes.

(SO SOFT!) PUMPKIN ZUCCHINI MUFFINS
 
Author:
Ingredients
  • 2 cups pumpkin puree
  • 2 and ½ cups grated zucchini (about 2 small zucchinis)
  • 1 and ¼ cup milk
  • 1 cup vegetable oil
  • ½ cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 4 cups flour
  • 1 cup sugar
  • 1 and ½ tablespoons cinnamon
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 375 degrees.
  2. In a stand mixer, combine pumpkin puree, zucchini, milk, vegetable oil, brown sugar, eggs, and vanilla.
  3. In a separate bowl, stir together flour, sugar, cinnamon, baking powder, baking soda, and salt.
  4. Slowly incorporate dry ingredients into stand mixer. Divide batter into greased or lined muffin pan. Bake for 20-25 minutes.

Adapted from Foodess.

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Comments

  • Marilyn V Halmes

    I looked everywhere trying to see how many muffins this recipe makes. I made twenty four regular sized muffins and 24 mini muffins! That’s a lot of muffins….good thing they are so delicious. I am going to take them to the church potluck tomorrow. I’m sure they’ll be a hit!
    Thanks for the great recipe.

    • Rachel Schultz

      Thanks Marilyn! Yes it’s 36 regular sized muffins : )

  • ally

    So i almost never try a new recipe from online unless I see lots of comments from people who have actually tried the recipe.. buuuuut… so glad I took a chance!

    THESE WERE AMAZING! just made them last night and they turned out PERFECTLY. for those who bake at high altitude, I didn’t change a thing about the recipe and they turned out so well. so so moist and full of flavor.

    • Rachel Schultz

      So glad!! Thanks Ally!

  • Ivonne

    Any recommendations on how to halve the recipe? They look delicious and I’m hoping my toddler likes them, but I don’t have enough flour, would I just halve all the ingredients? Thanks!

    • Rachel Schultz

      Yes just half everything!

  • These look so yummy! Really great recipe for fall since its basically around the corner!

    • Rachel Schultz

      Thanks Darianne!

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