Pumpkin Zucchini Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, moist muffins with warm pumpkin spices and sneaky zucchini for added moisture. Tender and just sweet enough, they're perfect for breakfast with coffee or an afternoon snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 ½ cups all-purpose flour
- ¾ cup brown sugar (packed)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup canned pumpkin
- 1 medium zucchini (grated and drained)
- 1 large egg
- ½ cup butter (unsalted and melted)
- ⅔ cup milk
- 1 teaspoon vanilla extract
- ¼ cup pepitas (toasted for sprinkling over the top of muffins)
- 1 tablespoon turbinado sugar (for sprinkling over the top of muffins)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 261mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 47mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 261MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.