Light Pumpkin Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
Pumpkin, canned, without salt, 1.5 cup Zucchini, 1 cup, mashed Pecans, 1.5 cup, chopped Egg, fresh, 5 large *Sucralose (like Splenda), 48 tsp (1 cup)Granulated Sugar, 1 cup *Molassas - tbsp, 2 tbsp Vanilla Extract, 2 tsp *Flour, white, 4 cup Baking Powder, 1 tsp Baking Soda, 2 tsp *Canola Oil, 0.30 cupSalt, 1 tsp Cinnamon, ground, 2 tsp Nutmeg, ground, .25 tsp Cloves, ground, .25 tsp
Mix all wet ingredients together in one bowl, Mix all dry in another. Blend the Dry into the Wet until the consistancy of thick pancake batter. mix in Pecans. and bake. I prefer mini muffins with this recipe. Bake 350 degrees for 25-30 minutes until toothpick comes out clean.
Serving Size: 36 Regular sized Muffins
Number of Servings: 36
Recipe submitted by SparkPeople user MRSBISS.
Serving Size: 36 Regular sized Muffins
Number of Servings: 36
Recipe submitted by SparkPeople user MRSBISS.
Nutritional Info Amount Per Serving
- Calories: 141.3
- Total Fat: 6.3 g
- Cholesterol: 25.7 mg
- Sodium: 159.5 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 1.3 g
- Protein: 2.9 g
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