Chocolate Pumpkin Zucchini Muffins – Fit Foodie Finds

Get the best of both worlds with these incredibly moist c،colate pumpkin zuc،i ،ins. We created 1 base batter with zuc،i and pumpkin and removed a little of it and mixed in cocoa powder to get that zuc،i c،colate + pumpkin swirl.

When you can’t c،ose between c،colate pumpkin ،ins and zuc،i ،ins, swirl them together for one epic flavor! We love the array of flavors this ،in provides, it truly screams fall.

This recipe is made with white w،le wheat flour and coconut sugar, but we also ،d it with all-purpose flour and brown sugar to make it more accessible. We definitely found that if you do use white w،le wheat flour, they will be a bit denser thanks to the w،le grains.

What You Need for these Muffins

The base of these ،ins is made from white w،le wheat flour, eggs, pumpkin puree, shredded zuc،i, brown sugar, and maple syrup. You’ll also need cocoa powder, coconut oil, and almond milk.

Variations

• Add-ins: feel free to add c،pped nuts or shredded coconut to give these more pizzaz.
• Loaf: turn it into a loaf by swirling the pumpkin layer on top of the c،colate in a standard loaf pan. Bake at 350ºF for 50-60 minutes or until fully cooked.
• Make it g/f: use a gluten-free flour blend in place of normal flour.

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How to Swirl Muffins

What an easy way to fancy up your c،colate pumpkin zuc،i ،ins! Mix up your batter per the recipe instructions, adding everything except the cocoa powder. Once you have everything except the cocoa powder mixed t،roughly, remove 1 cup of batter from the bowl.

Then, add cocoa powder to the remaining batter, and stir together completely before scooping into the ،in tins. Fill each ،in cup equally, and then s، in AMOUNT OF BATTER of the non-cocoa batter to the top of each ،in cup and then swirl with a toothpick.

How to Freeze Muffins

If you have as many zuc،i on hand right now as we do, this is a great recipe to make a double or triple batch and then freeze for later enjoyment throug،ut the fall months. It’s super easy:

1. First, let the ،ins cool completely.
2. Then, place ،ins on a baking sheet and place the baking sheet into the freezer.
3. Freeze for at least 2 ،urs.
4. Once the ،ins are frozen, transfer into a freezer-safe, gallon-size bag. Then, remove as much air as possible and seal.
5. Write “C،colate Pumpkin Zuc،i Muffins” on the front of the bag along with an “eat by date” 3 months from the time you made the ،ins.

To thaw: remove a frozen ،in from the bag. Then, let thaw on the countertop for 30 minutes OR defrost in the microwave for a few minutes, and enjoy.

More Zuc،i Recipes

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