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Pumpkin Spice Zucchini Muffins

Rated as 4.25 out of 5 Stars
0

"Perfect flavors for fall! Quick and healthy muffin recipe!"
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Ingredients

33 m servings 184
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
  2. Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
  3. Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
  4. Scoop batter into the prepared muffin tin.
  5. Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

Footnotes

  • Cook's Notes:
  • Substitute canola oil for the coconut oil if preferred.
  • Can be easily adjusted to be gluten free by swapping the wheat flour for oat flour.
  • Add a topping by mixing equal parts of wheat germ, oats, and brown sugar. Sprinkle on top before placing in the oven!

Nutrition Facts


Per Serving: 184 calories; 10.3 21.7 3.4 31 265 Full nutrition

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Reviews

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Instead of the pumpkin pie spice I used 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Also substitute equal part vegitable oil for the coconut oil.

Pretty good! I followed the recipe as directed, with the exception of my pumpkin pie spice being in extract form rather than a powder. I followed the conversion instructions on the bottle, but...

These are good muffins. I was worried with how thick the batter was; I thought they might come out like bricks. But they were moist and cakey. They taste healthy in a good way. I wish I had made...