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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Wet Component Transformation: Vigorously blend sugar and eggs in a large bowl until the mixture achieves a light, airy consistency with a creamy texture.
- Moisture Infusion: Fold pumpkin puree into the egg mixture, ensuring a smooth, consistent orange-hued base without any visible streaking.
- Flavor Enhancement: Gently incorporate vegetable oil and vanilla extract, maintaining the mixture’s silky integrity while introducing rich aromatic notes.
- Batter Assembly: Delicately fold dry ingredients into wet components, using minimal strokes to preserve the batter’s tender potential and prevent tough muffin texture.
- Final Mix-In: Tenderly fold zucchini and chocolate chips throughout the batter, distributing ingredients with gentle, purposeful movements to ensure even dispersion.
- Filling and Topping: Carefully fill muffin cups 3/4 full, then generously sprinkle turbinado sugar across the surface for a crystalline, crunchy embellishment.
- 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.
- 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