Pumpkin Zucchini Muffins

These Pumpkin Zucchini Muffins are the perfect combo of summer and fall. With a crumb topping and chocolate chips they are a great on the go breakfast!

Course Breakfast

Cuisine American

Keyword Breakfast, muffins, pumpkin, zucchini

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 242kcal

Ingredients

Pumpkin Zucchini Muffin Ingredients:

1/4 cup butter softened
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon salt
1/4 cup whole milk
1 cup shredded zucchini (squeeze in a paper towel to remove extra liquid)
1 1/2 cup pumpkin puree
1 cup semi-sweet chocolate chips

Crumb Topping Ingredients:

1/4 cup cold butter
1/2 cup packed brown sugar
1/4 cup plus 1 tablespoon all purpose flour
1/4 cup rolled oats
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees. Lightly grease muffin tins with butter.
Make crumb topping by combining all of the ingredients together until crumbly.
In the bowl of stand mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in vanilla
Combine flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt together in a bowl. Slowly beat into wet mixture. Beat in milk. Beat in zucchini and pumpkin. Fold in chocolate chips.
Fill the muffin tins 2/3 of the way full, about 1/4 cup of the batter. Generously sprinkle crumb top of each muffin. Bake in preheated oven for 20 minutes or until toothpick inserted comes out clean.
Allow to cool. Serve.

Notes

Make sure you use pumpkin puree not pumpkin pie mix.

Don't forget to squeeze the zucchini in a towel before using. It will help get out the extra moisture.

Nutrition facts for estimation purposes only.

Nutrition