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To truly appreciate the synergy of pumpkin and zucchini, it’s important to recognize the nutritional benefits each ingredient brings to the table.

Pumpkin Zucchini Mini Muffins

Dive into the joys of autumn with these irresistibly delicious Pumpkin Zucchini Mini Muffins! Perfect for cozy gatherings or a sweet snack, this recipe combines the rich taste of pumpkin with the light texture of grated zucchini. Packed with nutrients and perfect for your fall baking, these mini muffins are easy to make and wonderfully versatile. Add nuts, chocolate chips, or dried fruits for extra flair, and savor the delightful flavors of the season in every bite!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup canned pumpkin puree

1/2 cup vegetable oil (or melted coconut oil for a richer flavor)

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional for added crunch)

1/2 cup chocolate chips (optional for a sweet touch)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease each cup with cooking spray to prevent sticking.

    Mix Wet Ingredients: In a large mixing bowl, combine the grated zucchini, pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Mix these ingredients together using a whisk or spatula until they are well blended and smooth.

      Incorporate Eggs and Vanilla: Crack the two large eggs into the bowl and add the vanilla extract. Whisk the mixture again until all the wet ingredients are nicely combined and smooth in texture.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until the dry ingredients are evenly mixed without any lumps.

          Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients. Gently stir with a spatula until just combined. Take care not to overmix the batter, as this can make the muffins tough.

            Add Optional Mix-ins: If you choose to include them, fold in the chopped walnuts or pecans and the chocolate chips gently into the batter, ensuring an even distribution.

              Fill the Muffin Tins: Using a small cookie scoop or spoon, fill each mini muffin cup about two-thirds full with the prepared batter. This allows space for the muffins to rise without overflowing.

                Bake the Muffins: Place the muffin tin in the preheated oven and bake for 15-18 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when they are done.

                  Cool the Muffins: Once baked, remove the muffins from the oven. Allow them to cool in the pan for 5 minutes before transferring them to a wire rack. Let them cool completely to achieve the best texture.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 24 mini muffins

                      - Presentation Tips: For a delightful touch, serve the muffins on a rustic wooden platter, and consider dusting them lightly with powdered sugar or drizzling a bit of maple syrup on top for an added festive flair!