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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 214.7
  • Total Fat: 8.8 g
  • Cholesterol: 26.5 mg
  • Sodium: 200.2 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.3 g

View full nutritional breakdown of Pumpkin Zucchini Muffins calories by ingredient
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Pumpkin Zucchini Muffins

Submitted by: GREENGRASS2

Introduction

Very moist spiced pumpkin muffin. Very moist spiced pumpkin muffin.
Number of Servings: 24

Ingredients

    3 eggs, lightly beaten
    2 cups brown sugar
    1 cup cooked pumpkin (or canned pumpkin)
    1 cup butter or margarine, melted
    1 tablespoon vanilla extract
    3 cups flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
    1 cup shredded zucchini
    1 cup chopped walnuts

Directions

Preheat the oven to 350° F.
In a mixing bowl, combine eggs and sugar. Add pumpkin, melted margarine, and vanilla.
In a separate bowl, combine dry ingredients.
Gradually add dry ingredients to pumpkin mixture and mix well. Then stir in the zucchini and nuts.
Pour into muffin tins. Bake for 20 to 30 minutes or until you can poke a toothpick in a muffin and it comes out clean.


Number of Servings: 24

Recipe submitted by SparkPeople user GREENGRASS2.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • Very tasty & moist. I used Splenda instead of the brown sugar. I only got about 18 muffins though. - 9/10/09

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