Can I freeze these zucchini pumpkin muffins?

Absolutely! These freeze like a dream. Just let them cool completely, then pop them in a freezer bag with parchment between layers. They'll keep for 3 months - perfect for quick breakfasts! Thaw overnight or microwave for about 30 seconds straight from frozen.

Can I reduce the sugar in this recipe?

You sure can - I've made them with as little as 1/4 cup sugar when I want them less sweet. The pumpkin and zucchini bring natural sweetness too. Just know they won't brown as much with less sugar. My trick? Add a mashed ripe banana for extra moisture if cutting sugar!

Why didn't my muffins rise properly?

Oh no! Usually this happens if the baking soda is old (check that expiration date!) or if you overmixed the batter. Remember - just stir until combined! Also, make sure your oven is fully preheated before baking. Cold ovens = sad, flat muffins.

Can I add mix-ins like chocolate chips or nuts?

Please do! I love tossing in 1/2 cup of mini chocolate chips or chopped walnuts. Fold them in at the very end. The chocolate melts into gooey pockets that my kids go wild for!

Zucchini Pumpkin Muffins That Taste Like Joy

Description

Delicious and healthy muffins combining zucchini and pumpkin flavors.

Ingredients

1 cup grated zucchini
1 cup pumpkin puree
2 cups all-purpose flour
1/2 cup sugar
2 eggs
1/4 cup vegetable oil
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C).
Mix zucchini, pumpkin, eggs, and oil in a bowl.
Combine dry ingredients separately.
Add dry mixture to wet ingredients, stirring gently.
Pour batter into muffin cups.
Bake for 20-25 minutes.
Cool before serving.

Notes

Use fresh zucchini for best results.
Can substitute whole wheat flour.
Store in airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American