Description
Moist. Soft. Spiced. Sugared pumpkin spice zucchini muffins are the only muffins to have this fall! Soft and moist on the inside with a crunchy, sugary muffin top, these muffins are sure to be the perfect brunch addition or quick midday snack when you are on the go. These are super easy to make and even easier to devour!
Ingredients
Muffins
- 3/4 c. grape seed oil
- 2 c. sugar
- 3 c. flour
- 2 c. shredded zucchini
- 3 eggs
- 1 tsp. baking soda
- 3 tsp. vanilla extract
- 1 tsp. pumpkin pie spice extract
- 1/2 tsp. nutmeg
- 1 tsp. baking powder
- 3 tsp. cinnamon
- 3 tbsp. Crisco
Crumb Topping
- 1 tbsp. unsalted butter, melted
- 3 tbsp. brown sugar
- 3 tbsp. granulated sugar
- 1/8 tsp. cinnamon
Instructions
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Preheat oven to 350 degrees on convection bake.
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Wash the zucchini and remove the skin using a vegetable peeler or knife.
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Once removed, place the zucchinis on a cutting board and cut into pieces that would fit in your food processor.
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Start your food processor on low-medium speed and begin shredding the zucchini.
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After the zucchini is shredded, measure two cups and place in a bowl.
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Combine the oil, sugar and flour with the zucchini and blend with a wooden spoon until mushy.
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Once the right consistency is reached, add the eggs, baking soda, baking powder, cinnamon, pumpkin pie spice extract, nutmeg, and vanilla and continue to mix together until all ingredients are combined.
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Using Crisco, grease cupcake pans and then transfer the pumpkin spice zucchini mixture into the cups, using a cookie scoop to distribute evenly.
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Once the mixture is in the pans, spoon the liquid crumble mixture over the top.
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Place the cupcake pan in the oven on the middle rack and bake for approximately 30 minutes or until you can cleanly insert and remove a toothpick from the center of the muffins.
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Remove the pumpkin spice zucchini muffins from the pan once cooked and transfer to a wire rack once cooled.
Notes
- If you don’t have a food processor, you can use a mandolin. You may need one to two zucchinis for this recipe, depending on the size.
- Usually two small to medium size zucchinis yields approximately two cups of shredded zucchini.
- If there is extra zucchini left over, you can put it in a Ziploc bag and freeze it to use later or you can use it in another recipe.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: muffins, breakfast, pumpkin, sweet
