Chocolate Pumpkin Zucchini Muffins Recipes

PUMPKIN ZUCCHINI MUFFINS

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and prepare a muffin tin by lining with paper muffin liners or lightly coating with non-stick cooking spray.
• Add the dry ingredients (flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice) in a medium-size mixing bowl.
• Whisk the dry ingredients together.
• Make a well in the center of the dry ingredients to add the wet ingredients.
• Add the wet ingredients (eggs, pumpkin puree, melted butter, and vanilla extract) into the well of dry ingredients.
• Combine the dry and wet ingredients until the flour is fully incorporated and you have a smooth batter.
• Add the freshly grated zucchini to the combined muffin batter.
• Stir in the grated zucchini until evenly distributed throughout the muffin batter.
• Portion out the muffin batter into prepared muffin tin. Fill about 12 muffin liners until nearly full.
• Bake in a preheated oven at 350 degrees F (175 degrees C) for 20-22 minutes, or until the muffins are lightly golden on the top, firm to the touch, and an inserted toothpick comes out clean.
• Remove from the oven when done and allow to cool for 10 minutes in the pan on a wire cooling rack before removing to the cooling rack to cool completely.

CHOCOLATE CHIP PUMPKIN ZUCCHINI MUFFINS

Steps:

• Beat eggs and sugars.
• Add pumpkin, zucchini puree, oil, and vanilla. Mix again.
• In a seperate bowl combine flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add dry ingredients to pumpkin mixture and mix until combined.
• Add chocolate chips and stir. You can reserve a few chocolate chips to sprinkle over muffins if you'd like.
• Line muffin tins with paper liners. Fill 1-2 to 3/4 full.
• Bake at 350 degrees for 18-23 minutes. Test for to see if they are done with a toothpick.
• Cool in muffin tin for 5 minutes. Remove to a wire rack to continue cooling. Store in an airtight container for up to 3 days. Or freeze in a sealable bag for up to 3 months.

PUMPKIN ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees. Lightly grease muffin tins with butter.
• Make crumb topping by combining all of the ingredients together until crumbly.
• In the bowl of stand mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in vanilla
• Combine flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt together in a bowl. Slowly beat into wet mixture. Beat in milk. Beat in zucchini and pumpkin. Fold in chocolate chips.
• Fill the muffin tins 2/3 of the way full, about 1/4 cup of the batter. Generously sprinkle crumb top of each muffin. Bake in preheated oven for 20 minutes or until toothpick inserted comes out clean.
• Allow to cool. Serve.

CHOCOLATE PUMPKIN ZUCCHINI MUFFINS

Steps:

• First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
• Next, place dry ingredients (except for the cocoa powder and chocolate chips) into a medium bowl and mix.
• Then, in a large bowl crack 2 eggs and whisk. Add maple syrup, 3/4 cup almond milk, and pumpkin puree and mix again.
• Add dry ingredients to wet ingredients and mix. Then, add in melted coconut oil and mix again.
• Remove 1/2 cup of muffin batter without cocoa powder from the bowl. Set it aside for later.
• Finally, add the cocoa powder, chocolate chips, and the last 1/4 cup of almond milk to the bowl. Mix well until combined.
• Fill each muffin cup about 3/4 of the way full with the chocolate batter. Then, scoop 1 teaspoon of the non-chocolate muffin batter on top of each muffin.
• Take a toothpick or knife and swirl the two layers together.
• Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
• Let cool for 5 minutes and then remove from the muffin tin to continue cooling.

PUMPKIN SPICE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
• Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
• Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
• Scoop batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

PUMPKIN-CHOCOLATE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease 18 standard-sized muffin cups, or line with paper liners.
• Whisk together flour, white sugar, brown sugar, cocoa powder, cinnamon, baking soda, and salt in a large bowl. Whisk together pumpkin puree, oil, eggs, and vanilla extract in a second bowl until well combined. Pour pumpkin mixture into the flour mixture and stir until you see no more flour. Stir in walnuts and chocolate chips. Spoon batter into the prepared muffin cups, filling each 3/4 full, to create a nice, rounded top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the tins for 5 minutes. Remove from the tins and transfer to a wire rack to cool for another 10 minutes.
• Dust muffins lightly with powdered sugar while they are still warm to the touch.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.