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 AUTUMN 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 delightfully autumn in the all-pumpkin-everything, of course.
(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.
Slowly incorporate dry ingredients into stand mixer. Divide batter into greased or lined muffin pan. Bake for 20-25 minutes.
- 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
- 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.
- Slowly incorporate dry ingredients into stand mixer. Divide batter into greased or lined muffin pan. Bake for 20-25 minutes.
Adapted from Foodess.