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Discover the delightful fusion of flavors in our Pumpkin Zucchini Mini Muffins, a perfect treat for any time of the year. These mini muffins combine the moistness of pumpkin puree with the subtle crunch of zucchini, creating a snack that is not only delicious but also packed with nutrients. Whether you’re looking to satisfy your sweet tooth or seeking a healthy snack option for your family, this recipe is sure to become a staple in your kitchen.

Pumpkin Zucchini Mini Muffins

Indulge in the delightful taste of Pumpkin Zucchini Mini Muffins, perfect for any time of the year. This recipe brilliantly combines moist pumpkin puree and crunchy zucchini to create a nutritious snack that's ideal for kids and adults alike. Packed with vitamins and flavor, these muffins are an excellent way to sneak in those hidden veggies. Enjoy them fresh or store for later, and savor the warm spices that make them a comforting treat for all occasions.
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Ingredients
  

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/4 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a mini muffin pan by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.

    Prepare the Zucchini: Grate the zucchini using either a box grater or a food processor until finely shredded. If the zucchini seems too watery, place the grated zucchini in a clean kitchen towel and twist it to remove excess moisture.

      Combine Wet Ingredients: In a large mixing bowl, blend together the grated zucchini, pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk to mix until the ingredients are smooth and well incorporated.

        Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until they are evenly combined and free of lumps.

          Combine Mixtures: Slowly add the dry ingredients into the wet mixture, stirring gently. Be cautious not to overmix; stop when the batter is just combined. If you are including walnuts or chocolate chips, fold them into the batter gently at this stage.

            Fill the Muffin Tin: With a small scoop or spoon, fill each mini muffin cup about two-thirds full with the batter, ensuring even distribution for uniform baking.

              Bake the Muffins: Place the filled muffin pan in the preheated oven. Bake for 12-15 minutes, checking for doneness by inserting a toothpick into the center of a muffin; it should come out clean when they're finished.

                Cool the Muffins: Once baked, remove the muffin pan from the oven and allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely, which helps maintain their texture.

                  Serve and Enjoy: These delightful mini muffins can be savored warm or at room temperature. Store them in an airtight container for freshness over several days, or freeze them for future treats.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 24 mini muffins

                      - Presentation Tips: Arrange the muffins on a decorative platter, and consider serving them with a side of cream cheese spread or a sprinkle of cinnamon for an extra touch of flavor.