Pumpkin Zucchini Muffins

‘Tis the season for pumpkin, and I will continue to eat lots of it until the season is up!

I have been craving a good pumpkin muffin to take to work with me every morning, to enjoy along side my mug of coffee.

By the way, if you’re in the market for a new coffee mug- get THIS one! No spills, and stays warm. And it’s nice to drink out of- good feel.

Anyway- back to the muffins. I used THIS recipe, but tweaked it a bit. The result?

A hearty fall muffin, quite moist, with a crunch from the pepitas and packed with vitamins from the pumpkin AND the zucchini. Just sweet enough- especially with the pumpkin spiced icing!

I love me some icing!

Pumpkin Zucchini Muffins

Ingredients:

  • 1/2 cup olive oil
  • 1 1/2 cup whole wheat flour
  • 1 cup white flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup honey or maple syrup (or combo)
  • 1 cup pumpkin puree
  • 1/2 cup packed grated zucchini
  • 2 eggs
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped pumpkin seeds/pepitas

Directions:

– Preheat oven to 350 degrees. Grease 16 muffin cups. Set aside.
– In a medium bowl, combine the flours, baking soda, salt and spices. Stir to combine.
– In a separate large bowl, whisk together oil, honey or maple syrup, eggs and vanilla until smooth. Add pumpkin puree and lemon juice. Whisk to combine. Add in the zucchini.
– Add the dry ingredients to the wet ingredients. Stir to combine. Add chopped pepitas. Stir until fully combined.
– Pour batter into prepared muffin tins (use an ice cream scooper!).
– Bake about 45 minutes or until slightly browned and a toothpick inserted in the center comes out clean. Err on the side of under-baking the bread to ensure that it stays moist.
– Let cool completely. Then drizzle with icing!

Pumpkin Spiced Icing

Ingredients:

  • 1 cup powdered sugar
  • 2 Tbs milk
  • pinch cinnamon, ground ginger, and nutmeg
Directions: Whisk to combine, removing as many lumps as possible. 
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3 Responses to Pumpkin Zucchini Muffins

  1. two of my favorite things put into a muffin 😀

  2. It was nice meeting you at the Foodbuzz Fest this weekend (ran into each other near the sprinkles at the Taste Pavillion). It’s fun to meet a fellow San Diego blogger!

    These muffins sounds really great and I love the use of whole wheat flour!

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