Ingredients:

  • 1 ½ cups (200g) Shredded Zucchini, squeezed to remove approximately 1/4 cup liquid
  • 1 cup (245g) Canned Pumpkin Puree
  • 1 ¾ cups (220g) All-Purpose Flour
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • 1 ½ tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ½ cup (120ml) Neutral Oil
  • ½ cup (100g) Granulated Sugar
  • ½ cup (110g) Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 tsp Pure Vanilla Extract
  • ¼ cup (30g) Raw Pepitas

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a standard 12 cup muffin tin with paper liners. Note: This high starting temperature is the secret to the bakery style dome.
  2. Grate the zucchini using the fine side of a box grater. Place the shreds in a cheesecloth or clean kitchen towel and squeeze over the sink until exactly 1/4 cup of liquid is removed. Note: This prevents the muffins from becoming gummy or water logged.
  3. In a large mixing bowl, whisk together the neutral oil, granulated sugar, and brown sugar. Add the cinnamon, ginger, and nutmeg directly into the oil mixture and whisk for 30 seconds until the aroma becomes intense and fragrant.
  4. Add the eggs, pumpkin puree, and vanilla extract to the wet mixture, whisking until completely smooth and glossy.
  5. In a separate bowl, whisk the flour, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet emulsion using a silicone spatula until just combined with no white streaks remaining.
  6. Fold the squeezed zucchini into the batter. Divide the batter evenly among the 12 muffin cups and top with raw pepitas. Note: The batter will be thick and scoopable, not runny.
  7. Bake at 425°F (218°C) for 5 minutes until the tops start to spring upward.
  8. Without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 12-15 minutes until a toothpick inserted in the center comes out clean.
  9. Remove the tin from the oven and let the muffins rest in the pan for 5 minutes until they are firm enough to handle.
  10. Transfer to a wire rack to cool completely. Note: Cooling on a rack prevents the bottoms from becoming sweaty and soft. Baked French Toast Muffins: Mahogany-Crusted Creamy Breakfast — Master Baked French Toast Muffins with our step-by-step guide. Features a cin...Chocolate Zucchini Bread Recipe | 1h 10m — Make rich, moist chocolate zucchini bread that tastes like a decadent brownie...Cranberry Orange Muffins with Glaze in 30 Mins — Master Cranberry Orange Breakfast Muffin with Holiday Glow and Citrus Glaze w... $img_2$