Pumpkin Zucchini Muffins – a delicious recipe with margarine, sugar, egg, flour, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees. Grease and flour the cups of a muffin pan or line with paper liners.
2
In the bowl of a mixer, cream together the margarine and sugar. Add the egg and mix until incorporated. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. Add these combined dry ingredients to the mixer bowl. Stir in the remaining ingredients, squeezing out and discarding as much water as possible from the grated zucchini before adding.
3
Portion the batter into the muffin pan, filling each cup no more than 3/4 full. Sprinkle 3-4 extra chocolate chips on top of each muffin, if desired.
4
Bake for 17-20 minutes, or until an inserted toothpick comes out clean. Cool on a wire rack.
559
kcal
Calories
16
g
Fat
96
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1/3 cup margarine, 1 cup sugar, 1 egg, 1 1/4 cups flour, and more.
Yes, Pumpkin Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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