Let’s break down the process of making these Veggie-Loaded Pizza Muffins into easy-to-follow steps. I’ll guide you through each stage, ensuring a stress-free and enjoyable baking experience.

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line a muffin tin with 12 paper liners.

Step 2: Squeeze Moisture from Vegetables. Place the grated carrot and zucchini in a clean kitchen towel or paper towel and squeeze out as much moisture as you can. This is a crucial step to prevent soggy muffins.

Step 3: Combine Wet Ingredients. In a large bowl, add the squeezed carrot, zucchini, chopped spinach, eggs, oil, milk, and tomato paste. Whisk to combine.

Step 4: Add Seasonings. Mix in the garlic powder, Italian seasoning (or oregano), baking powder, baking soda, and salt.

Step 5: Add Flour. Add the flour and mix in with a large spoon or rubber spatula until just combined. Be careful not to overmix.

Step 6: Incorporate Cheese and Pepperoni (Optional). Mix in 3/4 cup of the shredded mozzarella cheese and most of the chopped pepperoni (if using), leaving some to decorate the top of the muffins.

Step 7: Fill Muffin Tins. Evenly divide the muffin batter between the prepared muffin liners.

Step 8: Top with Cheese and Pepperoni. Top each muffin with a sprinkle of the remaining ½ cup of cheese and a few pieces of pepperoni (if using).

Step 9: Bake. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. To ensure perfect baking, use a kitchen thermometer to check for an internal temperature of 200°F (93°C).

Step 10: Cool. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.

These steps are easy and the result will be perfect.