Moist Pumpkin Zucchini Muffins

Moist Pumpkin Zucchini Muffins

from foodess.com
35 min
36 servings

This pumpkin-zucchini muffin recipe is a favourite. It makes plump, fluffy, warmly-spiced muffins packed with flavour and moisture-adding vegetables. 

Ingredients

  • 2 cups pumpkin puree
  • 2 cups grated zucchini
  • 1 1/4 cup buttermilk
  • 1 cup vegetable oil
  • 1/2 cup brown sugar
  • 3 eggs (lightly beaten)
  • 2 tsp vanilla extract
  • 4 cups 18 oz/510 grams all purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tbsp cinnamon
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup raisins
  • 1 cup walnuts or pecans
  • 1 cup unsweetened shredded coconut
  • 1 cup dried (fresh or frozen (thawing not necessary) cranberries)
  • 1/2 cup pumpkin seeds
  • 1 cup chopped dates

Directions

  1. 1

    Preheat oven to 375 degrees F. Prepare 3 12-cup muffin pans by lining with paper muffin cups, greasing well or spraying with nonstick spray.

  2. 2

    In a large bowl, stir together all the wet ingredients until well combined. Set aside.

  3. 3

    In a separate bowl, whisk together all dry ingredients. Using a wooden spoon, dig a well in the centre of the dry ingredients, and pour in the wet ingredients. Use a light hand to incorporate the wet into the dry, stirring only until almost combined, with floury streaks and dry pockets remaining. Gently fold in the mix-ins; by this time the floury streaks should be gone.

  4. 4

    Spoon batter into prepared muffin cups, filling about 3/4 full. Bake 20-25 minutes, until tops spring back when lightly pressed.