Cakes & Cupcakes / Desserts / Fall Harvest

Pumpkin Zucchini Cupcakes

I have never been accused of messing with a good thing — so instead I decided to build on one!  Let me explain.  I love my Zucchini cupcakes so much I would never mess with them.  But that doesn’t mean I can’t add to it.  That is why I decided to add my fresh pumpkin puree to the cupcakes to make Pumpkin Zucchini Cupcakes.
I did make some adjustments to the recipe but not very much. The pumpkin puree adds a different flavor to the cupcakes while keeping the nutritional value of the cupcakes.
What I love about these cupcakes or muffins (I used the word “cupcakes” originally so my kids would think these were cupcakes) is that it’s perfect for Thanksgiving morning breakfast. You know when you are in the kitchen cooking all day, you don’t really want to make breakfast. These Pumpkin Zucchini cupcakes are perfect for that and are really yummy with coffee or tea!
And if you follow the directions of this recipe, you will actually make 48 cupcakes. I like to freeze them and take them out to put in my kid’s lunch boxes. If there are any left after Thanksgiving that is!

And if you want to make your own pumpkin puree, here’s my recipe for Roasted Pumpkin Puree!

Pumpkin Zucchini Cupcakes

Add a little pumpkin to your zucchini cupcakes for these yummy Pumpkin Zucchini cupcakes.  These also work great for breakfast!

Course Breakfast
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 48 cupcakes

Ingredients

  • 1 1/2 cups Canola Oil
  • 3 cups Sugar
  • 5 Eggs
  • 3 cups Zucchini (1 large or 2 medium) peeled and shredded
  • 5 teaspoons Vanilla
  • 5 cups Flour
  • 1 1/2 teaspoons Salt
  • 1 1/2 teaspoons Baking Soda
  • 1/4 teaspoon Baking Powder
  • 3 teaspoons Cinnamon
  • 1 teaspoon All Spice
  • 1 teaspoon Nutmeg
  • 1 1/2 cups Pumpkin Puree

Instructions

  1. Preheat oven to 325 degrees and fill cupcake tins with muffin liners

  2. Peel and shred 1 large or 2 medium sized Zucchini.  This will give you 3 cups of shredded zucchini

  3. With an electric mixer, beat together the oil, sugar, and eggs

  4. Add the shredded zucchini, vanilla, flour, salt, baking soda, baking powder, cinnamon, all-spice and nutmeg to the egg mixture.  Hand mix it together

  5. Add the pumpkin puree and continue to hand mix it until it's completely incorporated

  6. Pour mixture into muffin cups.  Do not fill more than 3/4 of the cup

  7. Bake for 25-30 minutes until the cupcakes are done.  A toothpick test will let you know when it's ready.

    Enjoy!

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About Author

As a married-mother of two, Chris understands the demand on all families when it comes to dinner-time. She started her food blog, Burnt Macaroni, because she wanted to make that process easier for her family and others. Follow her on Facebook, Pinterest, Twitter and Instagram as she teaches herself and her kids how to cook!

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