Pumpkin Zucchini Muffins

You don't have to choose between pumpkin or zucchini - you can make these zucchini pumpkin muffins and get the best of both. These easy muffins are moist, deliciously spiced, and topped with a simple glaze for a sweet finishing touch.

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 194kcal

Ingredients

Muffins

1 cup butter melted
1 cup pumpkin puree
2 cups sugar
3 eggs
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
2 cup grated zucchini
3/4 cup mini chocolate chips

Icing

3 cups powdered sugar
1/4 cup milk
1 teaspoon clear vanilla extract
pumpkin pie spice optional for sprinkling on top

Instructions

Preheat oven to 350°. Line muffin tins with paper liners.
With an electric mixer, beat together butter, eggs, sugar, and pumpkin puree on low until well blended.
In a separate bowl, whisk together flour, baking soda, baking powder, and spices.
Slowly add the dry mixture to the wet ingredients and mix on low speed until everything is combined and there are no lumps.
Add the shredded zucchini and chocolate chips and stir until just combined.
Scoop into lined muffin pans, filling each with a little under 1/3 cup of the batter.
Bake for 20-25 minutes, until they spring back when touched in the center or a toothpick inserted into the middle comes out clean. Let them cool completely before making the frosting.
To make the frosting, whisk together the powdered sugar, milk, and clear vanilla extract until a thick icing forms with no clumps. If needed, add more sugar or milk to reach your desired consistency.
Dip the tops of each cooled muffin into a bowl with the icing. Sprinkle with a little pumpkin pie spice for an extra garnish if you'd like. Enjoy!

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