Go Back
Print

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!