Light Pumpkin Zucchini Muffins

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Nutritional Info
  • Servings Per Recipe: 36
  • 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

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


Introduction

The hearty filling taste of a full Sugar an Fattening Fall favorite. Without the guilt. Great Pumpkin flavor! The hearty filling taste of a full Sugar an Fattening Fall favorite. Without the guilt. Great Pumpkin flavor!
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 cup
    Salt, 1 tsp
    Cinnamon, ground, 2 tsp
    Nutmeg, ground, .25 tsp
    Cloves, ground, .25 tsp

Directions

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.