Pumpkin Zucchini Muffins Recipe
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4.5
18 reviews
Excellent
Pumpkin Zucchini Muffins Recipe
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Keep these Pumpkin Zucchini Muffins on hand for healthy snacks or quick breakfasts. Easy to make and full of autumn spices.
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Ingredients
- 1 ½ cups whole wheat pastry flour (See Note 1 for substitutions)
- 1 ¾ teaspoons homemade pumpkin pie spice or store-bought
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoons salt
- 1 cup canned pumpkin (NOT pumpkin pie filling)
- 1 large egg (See Note 2 for vegan option)
- ⅓ cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- ¼ cup + 2 tablespoons pure maple syrup
- 1 cup grated zucchini
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Instructions
- Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
- In a separate bowl, combine the canned pumpkin, egg, applesauce, vanilla extract and maple syrup. Whisk well until combined.
- Pour the pumpkin mixture into the flour mixture. Using a rubber spatula, stir the two mixtures until combined and no bits of flour are visible. Take care not to overmix.
- Add the grated zucchini. Stir to combine.
- Using a measuring cup or large cookie scoop, transfer the batter to the prepared muffin tin.
- Bake until a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes.
- Let the muffins rest for about 10 minutes, then remove from the pan and cool on a wire rack. Serve or store in an airtight container.
Notes
- Note 1: Whole wheat pastry flour gives the muffins a nice light texture, plus an added dose of fiber. However, if you don’t have any on hand, replace it with white whole wheat flour or a 50-50 combination of all-purpose flour and whole wheat flour.
- Note 2: Flax eggs are an easy way to make this recipe vegan. To make a flax egg, stir 1 tablespoon ground flaxseeds with 3 tablespoons water. Let the mixture rest for 15 minutes before using.
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
1muffin
Calories
114kcal
(6%)
Carbohydrates
25.7g
(9%)
Protein
3.3g
(7%)
Fat
0.6g
(1%)
Saturated Fat
0.1g
(1%)
Cholesterol
17.9mg
(6%)
Sodium
452.5mg
(19%)
Fiber
4.1g
(16%)
Sugar
8.4g
(17%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 114kcal | 6% |
| Carbohydrates | 25.7g | 9% |
| Protein | 3.3g | 7% |
| Fat | 0.6g | 1% |
| Saturated Fat | 0.1g | 1% |
| Cholesterol | 17.9mg | 6% |
| Sodium | 452.5mg | 19% |
| Fiber | 4.1g | 16% |
| Sugar | 8.4g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
18 reviews
Excellent
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