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The joy of baking often comes from the ability to create delicious treats that are both nutritious and satisfying. One such treat that perfectly embodies this spirit is the Pumpkin Zucchini Snack Muffins. These muffins offer a delightful combination of flavors and textures, making them a favorite for snack time or as a wholesome breakfast option. What makes these muffins particularly appealing is not just their taste, but the nutritional powerhouse they represent, thanks to the wholesome goodness of pumpkin and zucchini.

Pumpkin Zucchini Snack Muffins

Discover the delicious and nutritious Pumpkin Zucchini Snack Muffins, perfect for breakfast or as a wholesome snack. These muffins blend the rich flavors of pumpkin and zucchini with delightful spices, creating a treat that's both satisfying and healthy. Learn the benefits of these ingredients and follow our step-by-step guide to make them easily at home. With variations for dietary preferences, everyone can enjoy these delightful muffins! Embrace your baking journey today!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup canned pumpkin puree (not pumpkin pie filling)

1/2 cup vegetable oil

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chopped nuts (walnuts or pecans, optional)

1/2 cup chocolate chips (optional)

Cooking spray or paper liners for muffin tins

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly coat with cooking spray.

    Prepare Zucchini: Using a box grater, grate the zucchini and place it in a clean kitchen towel. Squeeze out any excess moisture. Set aside.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.

        Combine Dry Ingredients: In another bowl, mix the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. Stir until well blended.

          Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Do not overmix; a few lumps are okay!

            Fold in Add-Ins: Gently fold in the grated zucchini, nuts, and chocolate chips, if using, until evenly distributed throughout the batter.

              Fill Muffin Tins: Use a spoon or ice cream scoop to fill each muffin cup about 2/3 full with the batter.

                Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool: Once baked, remove muffins from the oven and let them cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely.

                    Serve: Enjoy these delightful muffins warm, or store them in an airtight container for up to a week!

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins