Monday, September 24, 2012

Pumpkin Zucchini Muffins

Another pumpkin recipe!!  Tis the season!  I was looking for a way to use of some of the abundance of zucchini that I have and this recipe fit the bill.  It not only used some zucchini, it also used my favorite fall ingredient - pumpkin!

These muffins came together quickly, freeze well and taste amazing.  They are very moist but not soggy.  The spices are just right and taste great with a cup of coffee.

Photo by me.
Pumpkin Zucchini Muffins
(adapted from Six Sister's Stuff)
  • 3 eggs
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup pumpkin
  • 1/2 cup olive oil
  • 1 1/2 cup applesauce
  • 1 tablespoon vanilla
  • 3 cups flour (I used white whole wheat)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 cups shredded zucchini
  • 1 cup walnuts or pepitas
*Preheat oven to 350 degrees.  Line or grease muffin tin.
*Combine eggs and sugar.  Add pumpkin, butter, and vanilla.
*Combine dry ingredients in a second bowl.
*Gradually add dry ingredients to the wet ingredients.
*Stir in zucchini and nuts/pepitas.
*Spoon into muffin tin until almost full.
*Bake for 20 - 25 minutes.

-C :)

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