Pioneer Woman Pumpkin Zucchini Muffins

Pioneer Woman Pumpkin Zucchini Muffins are made using all-purpose flour, granulated sugar, pumpkin puree, freshly grated zucchini, and chocolate chips. This delightful Pumpkin Zucchini Muffins recipe is a dessert that takes about 40 minutes to prepare and can serve up to 12 people.

Pioneer Woman Pumpkin Zucchini Muffins Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons pumpkin pie spice
• 1 ¼ cups granulated sugar
• 2 large eggs
• 1 can (15 ounces) pumpkin puree
• 1 ½ cups freshly grated zucchini
• ½ cup vegetable oil, or any other neutral-flavored oil
• 2 teaspoons pure vanilla extract
• 1 ½ cups chocolate chips (milk or dark, based on preference)
• Coarse sugar, for topping

How To Make Pioneer Woman Pumpkin Zucchini Muffins

1. Preheat oven: Heat the oven to 375 degrees Fahrenheit and line a muffin tin with paper cups.
2. Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice.
3. Whisk wet ingredients: In a larger bowl, vigorously whisk the granulated sugar and eggs until the mixture is smooth and creamy.
4. Add pumpkin: Blend the pumpkin puree into the egg mixture until thoroughly integrated and smooth.
5. Incorporate oil and vanilla: Mix in the vegetable oil and vanilla extract just until combined, ensuring the mixture remains smooth.
6. Combine mixtures: Gently fold the dry ingredients into the wet ingredients, stirring only until just combined to avoid overmixing.
7. Add zucchini and chocolate chips: Stir in the grated zucchini and chocolate chips, mixing just until evenly distributed throughout the batter.
8. Prepare muffin tins: Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
9. Top with sugar: Sprinkle coarse sugar over the top of each muffin for a sweet, crunchy finish.
10. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
11. Cool and serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Enjoy your muffins warm or at room temperature.

Recipe Tips

• Use parchment paper: Instead of using regular muffin liners, try parchment squares for a rustic look and easy removal without sticking.
• Check oven temperature: Use an oven thermometer to ensure the temperature is accurate for evenly baked muffins.
• Shred zucchini finely: For a uniform texture in your muffins, shred the zucchini finely so it integrates well with the batter.
• Avoid overmixing: Stir the batter until the ingredients are just combined to keep the muffins light and fluffy.
• Use a cookie scoop: For evenly sized muffins, use a cookie scoop to distribute the batter into the muffin tin.

What To Serve Pumpkin Zucchini Muffins

Serve your delightful Pumpkin Zucchini Muffins with spiced chai latte, cinnamon-infused whipped cream, apple cider, pecan butter, or vanilla bean ice cream for a delightful treat.

You can also pair them with almond milk yogurt or a honey-drizzled fruit salad for added flavor and texture.

How To Store Pumpkin Zucchini Muffins Leftovers

Refrigerate: Place the muffins in an airtight container with a piece of paper towel underneath to absorb excess moisture. They will keep fresh for up to one week.

Freeze: These muffins freeze well. Wrap them individually in plastic wrap and then place in a freezer bag. They can be stored for up to three months.

How To Reheat Pumpkin Zucchini Muffins Leftovers

In The Oven: Preheat your oven to 350 degrees Fahrenheit. Place the muffins on a baking sheet and heat for about 5-7 minutes or until warm throughout.

In The Microwave: Place a muffin on a microwave-safe plate. Heat on high for about 30 seconds or until just warmed through.

In The Air Fryer: Set the air fryer to 300 degrees Fahrenheit. Place the muffins in the basket and heat for about 2-3 minutes or until crispy on the outside and warm inside.

Pioneer Woman Pumpkin Zucchini Muffins Nutrition Facts

Amount Per Serving

• Calories 107.6
• Total Fat 6.4g
• Saturated Fat 2.8g
• Cholesterol 22mg
• Sodium 74.9mg
• Potassium 52.1mg
• Total Carbohydrate 11.1g
• Dietary Fiber 1.5g
• Sugars 4.7g
• Protein 2.1g
• Vitamin A 30.8%
• Vitamin C 0.7%
• Calcium 1.6%
• Iron 1.1%

Frequently Asked Questions

Can I use homemade pumpkin puree instead of canned?

Yes, you can use homemade pumpkin puree as a substitute for canned puree. Ensure it is well-strained to remove excess water which can affect the muffin’s texture. Homemade puree may also vary in sweetness and moisture compared to canned, so adjustments might be necessary.

What’s the best way to store grated zucchini if prepping ahead?

To store grated zucchini ahead of time, squeeze out excess moisture with a clean towel, then refrigerate in an airtight container. This helps maintain its freshness and prevents it from becoming soggy, which can impact the muffin texture.

How can I ensure my muffins are moist and not dry?

To keep your muffins moist, avoid overbaking them. Check the muffins a couple of minutes before the recommended baking time and use a toothpick to test for doneness. If it comes out clean or with a few moist crumbs, they’re ready.

Try More Pioneer Woman Recipes:

• Pioneer Woman Bourbon Balls
• Pioneer Woman Red Velvet Cake Balls Recipe
• Pioneer Woman Protein Balls