Sweet & Cozy Pioneer Woman Pumpkin Zucchini Muffins Recipe

Zucchini pumpkin muffins burst with autumn’s most enchanting flavors, transforming humble ingredients into a culinary masterpiece.

These ingenious little treats marry garden-fresh zucchini with velvety pumpkin, creating a symphony of tastes that sing of seasonal comfort.

Warm spices weave through the batter, promising a sensory experience that goes beyond mere snacking.

Delicate chocolate chips scattered like edible jewels add unexpected moments of indulgence to each bite.

Dense yet incredibly moist, these muffins celebrate the bounty of harvest with every crumb.

Whether enjoyed alongside morning coffee or as an afternoon pick-me-up, they deliver pure, wholesome satisfaction.

Let these aromatic muffins become your new fall obsession and watch them disappear in delighted bites.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 284 kcal

Servings: 11

What You’ll Gather for Pioneer Woman Pumpkin Zucchini Muffins

• All-Purpose Flour: Select unbleached flour for richer flavor and better texture.
• Baking Soda: Choose fresh, recently purchased for maximum rising power.
• Salt: Use fine-grain table salt for even distribution.
• Pumpkin Pie Spice: Opt for freshly ground blend for intense aromatic warmth.

• Granulated Sugar: Pick pure cane sugar for clean, sweet taste.
• Eggs: Select large, fresh eggs at room temperature for smooth mixing.
• Pumpkin Puree: Use 100% pure pumpkin, not pie filling, for authentic flavor.
• Vegetable Oil: Choose neutral-flavored oil like canola for consistent results.
• Vanilla Extract: Use pure vanilla for deep, rich undertone.

• Grated Zucchini: Select firm, medium-sized zucchini for best moisture and texture.
• Chocolate Chips: Pick high-quality dark or semi-sweet chips for rich chocolate bursts.
• Coarse Sugar: Use raw or turbinado sugar for delightful crunchy topping.

Tools You’ll Need for Pumpkin Zucchini Muffins

• Muffin tin: 12-cup standard size for perfectly shaped treats.
• Mixing bowls: One medium and one large for separating dry and wet ingredients.
• Whisk: Essential for blending ingredients smoothly.
• Measuring cups and spoons: Precise measurements guarantee delicious results.
• Grater: For shredding fresh zucchini quickly.
• Spatula: Helps fold ingredients gently without overmixing.
• Toothpick: Checks muffin doneness by testing the center.
• Wire cooling rack: Allows muffins to cool evenly and prevent soggy bottoms.
• Cooking spray or paper liners: Ensures easy muffin removal and no sticking.
• Oven: Preheated to 375°F for perfect baking temperature.

How to Make Pumpkin Zucchini Muffins from Scratch

• Fire Up The Oven Prep Your Baking Station

Warm the oven to 375°F and ready a muffin tin with colorful paper liners or a quick spray of cooking oil.

• Whisk Dry Elements Together

Combine flour, baking soda, salt, and pumpkin pie spice in a medium bowl, blending thoroughly until smooth and consistent.

• Create Wet Mixture Magic

In a large bowl, energetically mix sugar, eggs, pumpkin puree, vegetable oil, and vanilla extract until the mixture looks silky and well-integrated.

• Marry Wet And Dry Ingredients

Softly fold dry ingredients into wet mixture, stirring gently until just combined. Avoid aggressive mixing to keep the batter light and airy.

• Boost Flavor Profile

Carefully fold in grated zucchini and chocolate chips, distributing evenly throughout the batter for maximum taste excitement.

• Fill And Top Muffin Cups

Scoop batter into muffin cups, leaving a small space at the top. Sprinkle coarse sugar over each muffin for a delightful crispy finish.

• Bake To Golden Perfection

Slide the muffin tin into the preheated oven. Bake for 18-20 minutes, checking doneness with a toothpick that should emerge clean when inserted.

• Cool And Savor

Allow muffins to rest in the pan for 10 minutes, then transfer to a wire rack. Enjoy warm or at room temperature for maximum deliciousness.

Flavor Adjustments for Pumpkin Zucchini Muffins

Make these delectable treats uniquely yours with clever twists and smart baking hacks.

Replace traditional chocolate chips with white chocolate, butterscotch, or dark chocolate varieties for exciting flavor profiles.

Sprinkle chopped walnuts, pecans, or almonds into the batter for added crunch and nutritional value. These nutty additions provide delightful texture and rich protein.

Experiment with different warm spices like cardamom, ginger, or extra cinnamon to enhance the muffins’ complexity. A pinch of unexpected seasoning transforms ordinary muffins into extraordinary bites.

Keep muffins fresh by storing in an airtight container at room temperature for 3 days. Freeze individual muffins wrapped in plastic wrap for up to 2 months, ensuring a quick grab-and-go breakfast or snack option whenever cravings strike.

How to Serve Pumpkin Zucchini Muffins with Style

• Pair with Morning Coffee: Enjoy these zucchini chocolate chip muffins alongside a steaming cup of freshly brewed coffee for a delightful breakfast or mid-morning treat.
• Create a Brunch Spread: Serve these moist muffins on a beautiful platter with other breakfast favorites like fresh fruit, yogurt, and scrambled eggs for a delectable weekend brunch.
• Pack for On-the-Go Snacking: Wrap individually in parchment paper for a perfect portable snack during work, school, or outdoor adventures, providing a quick energy boost.
• Top with Creamy Extras: Enhance the muffins by spreading a dollop of cream cheese frosting, a drizzle of honey, or a sprinkle of powdered sugar for extra indulgence.

Storage Advice for Pumpkin Zucchini Muffins

• Preserve Fresh Flavor: Store cooled muffins in an airtight container at room temperature for 2-3 days, keeping them soft and delicious.
• Freeze for Later: Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Frozen muffins stay fresh for up to 3 months, perfect for quick breakfast or snack options.
• Revive Refrigerated Muffins: Warm slightly in the microwave for 10-15 seconds to restore their just-baked texture and bring back that fresh-from-the-oven warmth.
• Make-Ahead Magic: Prepare muffin batter the night before and refrigerate overnight. In the morning, simply scoop and bake for a hassle-free breakfast treat that tastes freshly made.

Rustic Pumpkin Zucchini Muffins Recipe

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• Total Time: 35 minutes
• Yield: 11 1x

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Description

Pioneer woman pumpkin zucchini muffins blend seasonal harvest goodness with comforting spices and wholesome ingredients. Hearty and moist, these delightful treats offer a perfect balance of sweet and earthy flavors you’ll savor with each delicious bite.

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Ingredients

Scale 1x2x3x

• 15 oz (425 g) pumpkin puree
• 1 ½ cups zucchini, freshly grated
• 2 large eggs
• ½ cup vegetable oil
• 1 ½ cups chocolate chips
• 1 ¾ cups all-purpose flour
• 1 ¼ cups granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsps pumpkin pie spice
• 2 tsps pure vanilla extract
• Coarse sugar, for topping

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Instructions

1. Preheat Preparation: Position oven rack in the center and warm to 375°F (190°C), readying a 12-cup muffin tin with paper liners for effortless release.
2. Dry Ingredient Fusion: Whisk flour, baking soda, kosher salt, and pumpkin pie spice in a medium bowl until perfectly integrated, creating a uniform dry foundation.
3. Wet Component Transformation: Vigorously blend sugar and eggs in a large bowl until the mixture achieves a light, airy consistency with a creamy texture.
4. Moisture Infusion: Fold pumpkin puree into the egg mixture, ensuring a smooth, consistent orange-hued base without any visible streaking.
5. Flavor Enhancement: Gently incorporate vegetable oil and vanilla extract, maintaining the mixture’s silky integrity while introducing rich aromatic notes.
6. Batter Assembly: Delicately fold dry ingredients into wet components, using minimal strokes to preserve the batter’s tender potential and prevent tough muffin texture.
7. Final Mix-In: Tenderly fold zucchini and chocolate chips throughout the batter, distributing ingredients with gentle, purposeful movements to ensure even dispersion.
8. Filling and Topping: Carefully fill muffin cups 3/4 full, then generously sprinkle turbinado sugar across the surface for a crystalline, crunchy embellishment.
9. Baking Precision: Slide the muffin tin into the preheated oven, baking for 18-20 minutes until a toothpick inserted into the center emerges clean and free of raw batter.
10. Cooling Protocol: Rest muffins in the tin for 10 minutes, then transfer to a wire rack, allowing them to reach room temperature and develop full flavor complexity.

Notes

• Moisture Management: Squeeze excess liquid from grated zucchini using a clean kitchen towel to prevent soggy muffins and maintain perfect texture.
• Chocolate Chip Tip: Lightly coat chocolate chips in flour before adding to batter to prevent sinking and ensure even distribution throughout the muffins.
• Spice Customization: Adjust pumpkin pie spice blend to personal taste, considering adding extra cinnamon or nutmeg for deeper autumn flavor profile.
• Storage Strategy: Store muffins in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for long-term enjoyment and quick breakfast options.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 284
• Sugar: 27 g
• Sodium: 200 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 31 mg