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Pioneer Woman Pumpkin Zucchini Muffins

Pioneer Woman Pumpkin Zucchini Muffins recipe
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Pumpkin zucchini muffins are rooted in American home baking traditions, where seasonal vegetables like pumpkin and zucchini are used to enhance texture and flavor. The Pioneer Woman’s version blends the mild sweetness of pumpkin with the moisture of zucchini, producing soft, bakery-style muffins that stay fresh for days.

Ingredients

For the muffins:

  • All-purpose flour (2 cups)

  • Baking powder (1 tsp)

  • Baking soda (½ tsp)

  • Salt (½ tsp)

  • Ground cinnamon (1½ tsp)

  • Ground nutmeg (¼ tsp)

  • Pumpkin puree (1 cup, not pie filling)

  • Grated zucchini (1 cup, excess moisture squeezed out)

  • Brown sugar (¾ cup, packed)

  • Granulated sugar (¼ cup)

  • Vegetable oil (½ cup)

  • Eggs (2 large)

  • Vanilla extract (1 tsp)

Optional add-ins:

  • Chopped walnuts or pecans (½ cup)

  • Mini chocolate chips (½ cup)

Instructions

Step 1: Preheat the oven

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.

Step 2: Mix dry ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

Step 3: Mix wet ingredients

In another bowl, combine pumpkin puree, grated zucchini, brown sugar, granulated sugar, oil, eggs, and vanilla extract. Mix until smooth and well combined.

Step 4: Combine and add mix-ins

Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing. If desired, stir in nuts or chocolate chips.

Step 5: Fill the muffin tin

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Step 6: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and serve

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-pumpkin-zucchini-muffins/