Monday, August 13, 2012

Pumpkin Zucchini Muffins

August and September are the months out of the year where we are inundated with fresh squash and zucchini. I plant them in my garden each year partially because they're hardy and will grow in our short Montana summers. The kids like them because you can actually see the growth from day to day. Last year, we had too much. I think I supplied about 6 families with all the squash and zucchini they could eat. We cut back on our plants this year, but our harvest is wonderfully plentiful. I like experimenting with different ways to use these vegetables. I personally love them roasted with salt, pepper and some fresh herbs. I use them pureed in my homemade marinara sauce. Of course, there's the ever popular zucchini bread. I have a wonderful recipe for zuke bread, but was searching for something new tonight. I really wanted to combine the warm nutty flavor of pumpkin with the delicious spices I usually use in the zuke bread. Plus, I'm a sucker for breakfast muffins.

I started with a recipe from "The Baking Barrister" and tweaked it toward my preferences. Here's my adaptation.

Preheat your oven to 350. Line upcake tins with papers or thoroughly grease.

2 c. flour
2 t. baking soda
1 t. baking powder
3/4 t. salt
2 t. ground cinnamon
1-1/2 t. ground nutmeg
1 t. ground ginger

Combine these ingredients in a bowl and set aside.

Grate 1 medium zucchini. Place the grated zuke in a tea towel and wring/squeeze as much water out of the pulp as possible. Measure out 1 cup and set aside.

1/2 c. butter at room temp
1-1/2 c. sugar
2 large eggs
1 c. pumpkin puree
1/3 c. water

Beat the butter and sugar until well combined. I was out of brown sugar, so I used all granulated/white sugar. I would normally do half brown and half white, but use what you have! Add the eggs and mix until smooth. Slowly add the pumpkin and then the zucchini and beat well. Begin adding the dry mixture about 1/2 c. at a time alternating with the water until you've combined all the ingredients into the batter.

Fill the muffin cups 3/4 full with batter. I was able to make 18 muffins and a small loaf of bread using this recipe. Once the batter is in the cups, sprinkle with NoMu sweet rub or Olivelle's sugar and spice dipper. This is an amazing combination of cinnamon, sugar and other spices that I use regularly. Bake for 20 minutes (or until a toothpick comes out clean). If you greased the cups, let cool slightly before removing muffins.

These are so moist and delicious! The pumpkin adds such a warm flavor and I think contributes to the moist texture. My husband spreads a little cream cheese on them and it is truly a party in your mouth.

Stay tuned for more breakfast muffin recipes this week!


  1. These are beyond fabulous! My children adore them. I modified them just a bit my using half a cup of shredded carrot and half a cup of the zucchini. Thank you so much for sharing this recipe!

    1. I'm glad you enjoyed them! Sounds like a delicious modification too. We will have to try that next time.