Pumpkin Zucchini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 eggs, lightly beaten2 cups brown sugar1 cup cooked pumpkin (or canned pumpkin)1 cup butter or margarine, melted 1 tablespoon vanilla extract3 cups flour1 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground cloves1 cup shredded zucchini1 cup chopped walnuts
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.
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.
Nutritional Info 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
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