Pumpkin Zucchini Muffins
If you’re seeking a delightful fall-inspired treat, these Pumpkin Zucchini Muffins are a fantastic choice! Bursting with the warm, comforting flavors of pumpkin and the fresh twist of zucchini, they create a moist and flavorful muffin that’s perfect for breakfast or an on-the-go snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box Simple Mills Pumpkin Muffin Mix
- 3 whole eggs
- 3 tablespoons coconut oil
- 1 cup water
- 1/3 cup fresh zucchini (shredded)
- 1/3 cup dairy-free chocolate chips
- Handful of pumpkin seeds
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the eggs, coconut oil, water, Simple Mills muffin mix, shredded zucchini, and dairy-free chocolate chips until well combined.
- Spray a muffin tin with non-stick cooking spray and pour the batter evenly into six large muffin cups.
- Top each muffin with a sprinkle of pumpkin seeds for added texture.
- Bake for about 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Find it online: https://www.kitchenstorydaily.com/pumpkin-zucchini-muffins/