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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 136.2
  • Total Fat: 1.2 g
  • Cholesterol: 34.1 mg
  • Sodium: 151.7 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.7 g

View full nutritional breakdown of Low-Fat Pumpkin Zucchini Muffins calories by ingredient
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Low-Fat Pumpkin Zucchini Muffins

Submitted by: JEMSTAR
Low-Fat Pumpkin Zucchini Muffins

Introduction

This is a good way to sneak in some extra veggies. Using canned pumpkin makes them super-moist without the added fat of butter or oil. This is a good way to sneak in some extra veggies. Using canned pumpkin makes them super-moist without the added fat of butter or oil.
Number of Servings: 18

Ingredients

    2 cups shredded zucchini
    3 large eggs
    1 cup sugar
    1 cup canned pumpkin puree
    1/2 cup plain yogurt or sour cream

    3 cups flour
    1/2 tsp salt
    1 tsp baking soda
    1/4 tsp baking powder
    1 tsp cinnamon
    1 tsp pumpkin pie spice

    Optional:
    Crushed nuts
    Currants or raisins
    Pineapple chunks

Directions

Combine all ingredients in a large mixing bowl and stir until well-blended. Pour into greased muffin pans (or use paper liners). Bake at 350 for 30-35 minutes. Makes 18 muffins.

This recipe will also make two loaves of bread. Instead of using muffin tins, simply use loaf pans (you will want to grease them). If making bread, bake at 350 for 50-55 minutes.

Number of Servings: 18

Recipe submitted by SparkPeople user JEMSTAR.





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Member Ratings For This Recipe

  • I made these in mini-muffin pans baking for 14 minutes. I made a few substitutions, most notably I replaced 1/2 the sugar with brown sugar and replaced 1/2 the flour with whole wheat. They were super moist and super delicious. - 11/28/10

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