Yum Hey What's for Dinner Mom?: Pumpchini Muffins + I'm a Winner


Pumpchini Muffins + I'm a Winner

I don't generally like muffins. I think if I'm going to eat mini cake bite things they need a mile of frosting on them to be thoroughly enjoyed. Without the frosting I'm not so interested. But other people in my house love muffins because they are as close to Hostess or Little Debbie snacks as they can get. So I try to appease them by making muffins occasionally.

Last week I was supposed to bring snacks to farm school twice, the first day I brought biscuits with apple jelly and then the next day I decided to make some pumpkin muffins. I had read about a pretty famous blogger's pumpkin muffins and thought I would give them a whirl. Not a good idea! They were horrid and about 1 inch tall. The teachers liked them and they did have a good flavor but it was a bit embarrassing to whip out 24 muffins that were flat as hell!

So I set out to make some nice big muffins with the same flavor, which was easy because it was such a normal spice combo for pumpkin. I think they turned out so much better and better looking. I added the zucchini because I still have zucchini hanging around from summer and it does give the muffins some serious moisture which I think makes them all the more palatable. They are also pretty healthy. My son and his friend inhaled them and they didn't even know they were healthy for them. Score one for mom!

Pumpchini Muffins oven 400˚

1 3/4 cup all purpose flour
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice

3/4 cup of milk
1 tablespoon vinegar

1 egg, beaten
1/4 cup of butter, melted
1 cup pumpkin
1 cup peeled grated zucchini

mix the dry ingredients
add the vinegar to the milk and let it set for five minutes
meanwhile mix the egg, butter, pumpkin and zucchini
grease a muffin pan and set aside

add half the milk to the flour mix stir gently
add half the egg mix and stir gently
only stir until combined, some lumps are fine
quickly fill your muffin pan
bake in a 400˚ oven for 15-20 minutes
eat hot, warm or cold

Even I like these and that's saying something. Also when I say 1/4 cup of melted butter I mean, cut off a 1/4 cup of butter and melt it.

Mara my friend @ What's for Dinner has been blogging for a year and held a blogoversary giveaway and guess who won? ME!! Thanks Mara! I can't wait to get my big ol' box a goodies!

Peace and Love,


  1. Ha ha, I'm with you on the frosting! I used to eat it off my kids' cupcakes before they realized it was the good part ;).

  2. Those look amazing. Congrats on your win...

  3. I wish I could have this for breakfast right now!!

  4. Congrat's on winning. The muffins look great. Can't wait to make a batch and try them. Thanks for the nice comments over at my blog.

  5. One of the reasons why i love fall is for the endless amounts of pumpkins. I need some muffins to go with my morning tea.

  6. Yayyy for the win! I saw that last night :)

    I think I know which pumpkin muffins you cooked first! Mine were flat too! Boooo but at least still yummy. Nice job on round 2!

  7. Oh yum! Zucchini and pumpkin in one delicious muffin? I'm sold.


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