Pumpkin Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
2 cup, mashed Pumpkin, cooked 2 cup, sliced Zucchini 1 cup Butter, salted .5 cup, unpacked Brown Sugar 3 large Egg, fresh, whole, raw 8 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable .25 cup Whole milk 2 tsp Vanilla Extract 4 cup Organic All-Purpose White Flour 1.5 tbsp Cinnamon, ground 3 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 16 tbsp Hershey's Special Dark Chocolate Chips
Preheat oven to 375
Prepare 3 12 cup muffin pans with liners or greasing well
Stir together wet ingredients well
In separate bowl, stir together dry ingredients
Combine wet and dry ingredients. Do not over mix.
Fill muffin cups 3/4's of the way full. Bake 20-25 min
Serving Size: 1 muffin
Number of Servings: 36
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
Prepare 3 12 cup muffin pans with liners or greasing well
Stir together wet ingredients well
In separate bowl, stir together dry ingredients
Combine wet and dry ingredients. Do not over mix.
Fill muffin cups 3/4's of the way full. Bake 20-25 min
Serving Size: 1 muffin
Number of Servings: 36
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
Nutritional Info Amount Per Serving
- Calories: 142.2
- Total Fat: 7.7 g
- Cholesterol: 29.5 mg
- Sodium: 223.9 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 1.4 g
- Protein: 2.2 g
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