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Welcome to the delightful world of baking, where flavors blend and aromas entice. Today, we are excited to share our Pumpkin Zucchini Mini Muffins recipe, a perfect harmony of taste and nutrition that is sure to become a staple in your kitchen. These mini muffins are not only a fantastic breakfast option, but they also serve as a wholesome snack or a healthier dessert alternative. The unique combination of pumpkin and zucchini lends these treats their moist texture and rich flavor, while also packing them with essential nutrients, making them a hit among both children and adults.

Pumpkin Zucchini Mini Muffins

Discover the joy of baking with our Pumpkin Zucchini Mini Muffins recipe! These delightful treats are perfect for breakfast, a healthy snack, or a wholesome dessert. With the combination of pumpkin and zucchini, you get moist, flavorful muffins that are packed with nutrients and easy to make. Learn about the key ingredients that create this delicious treat and follow our step-by-step guide to bake your perfect batch. Enjoy the cozy flavors of fall with every bite!
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Ingredients
  

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup shredded zucchini (approximately 1 medium zucchini)

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a mini muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk these ingredients together thoroughly until they are well mixed and free from lumps.

      Prepare Wet Ingredients: In a separate bowl, mix together the shredded zucchini, canned pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract. Whisk until the mixture is smooth and creamy, ensuring all ingredients are evenly incorporated.

        Combine Mixtures: Gradually add the wet mixture to the dry ingredients. Using a spatula or wooden spoon, gently fold the wet ingredients into the dry until just combined. Be cautious not to overmix; it’s perfectly fine if there are a few lumps remaining in the batter.

          Add Extras: If desired, fold in the chopped walnuts or pecans and the chocolate chips into the batter, distributing them evenly without overmixing.

            Fill Muffin Tin: Spoon the batter into each prepared cup of the mini muffin tin, filling them about two-thirds full to allow for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes. The muffins are ready when they are golden brown and a toothpick inserted into the center comes out clean.

                Cool Down: Carefully remove the mini muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer the muffins to a wire rack to cool completely.

                  Serve and Enjoy: These moist and flavorful pumpkin zucchini mini muffins are ideal for breakfast, as a delightful snack, or as a healthy dessert option. Enjoy them warm or at room temperature!

                    Prep Time, Total Time, Servings: 15 min | 30 min | approximately 24 mini muffins.

                      Presentation Tips: Serve the mini muffins on a decorative platter or in a basket lined with a cloth napkin for a charming presentation. Dust with powdered sugar for an extra touch!