Nutrition Facts
Servings Per Recipe: 18
Serving Size: 1 serving
Amount Per Serving
Calories 136.2
Total Fat 1.2 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.3 g
Cholesterol 34.1 mg
Sodium 151.7 mg
Potassium 108.6 mg
Total Carbohydrate 27.9 g
Dietary Fiber 1.1 g
Sugars 11.3 g
Protein 3.7 g
Vitamin A 58.3 %
Vitamin B-12 1.9 %
Vitamin B-6 1.2 %
Vitamin C 1.1 %
Vitamin D 1.0 %
Vitamin E 0.5 %
Calcium 4.7 %
Copper 1.6 %
Folate 10.2 %
Iron 7.2 %
Magnesium 1.6 %
Manganese 8.6 %
Niacin 6.2 %
Pantothenic Acid 2.2 %
Phosphorus 4.6 %
Riboflavin 9.1 %
Selenium 13.5 %
Thiamin 11.1 %
Zinc 1.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Low-Fat Pumpkin Zucchini Muffins

View the full Low-Fat Pumpkin Zucchini Muffins Recipe & Instructions
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Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Low-Fat Pumpkin Zucchini Muffins

77 calories of Flour, white, (0.17 cup)

46 calories of Granulated Sugar, (0.06 cup)

12 calories of Egg, fresh, whole, raw, (0.17 large)

5 calories of Pumpkin, Canned Puree, (0.06 cup)

5 calories of Yogurt, plain, low fat, (0.03 cup (8 fl oz))

2 calories of Zucchini, shredded, (0.11 cup)

0 calories of Cinnamon, ground, (0.06 tsp)

0 calories of Pumpkin Pie spice, (0.06 tsp)

0 calories of Baking Powder, (0.01 tsp)

0 calories of Salt, (0.03 tsp)

0 calories of Baking Soda, (0.06 tsp)


Nutrition & Calorie Comments  

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.