Pumpkin Zucchini Muffins
These pumpkin zucchini muffins are the best of both worlds! Tender pumpkin muffins studded with chocolate chips and mixed with fresh grated zucchini. A veggie boost for these extra delicious muffins!
Ingredients
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 ¼ cups sugar
- 2 large eggs
- 1 15 ounce can pumpkin puree
- 1 ½ cups grated zucchini
- ½ cup vegetable or canola oil, or any flavorless oil
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chips, milk or dark - your choice!
- coarse sugar, for sprinkling
Instructions
- Note: these are not heavily spiced. If you love spice in your pumpkin, I suggest increasing the spice amount by at least 1 teaspoon.
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
- In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.
- In a large bowl, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.
- Stir in the dry ingredients until just combined - do not overmix! Stir in the zucchini. Stir in the chocolate chips.
- Fill the muffin tins about ¾ of the way full. Sprinkle with coarse sugar. Bake the muffins for 18 to 20 minutes, or until set in the center. Let cool before serving!
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