Pumpkin Zucchini Muffins
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 107.6
- Total Fat: 6.4 g
- Cholesterol: 22.0 mg
- Sodium: 74.9 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.5 g
- Protein: 2.1 g
View full nutritional breakdown of Pumpkin Zucchini Muffins calories by ingredient
Introduction
A less-guilty treat that my kids (and husband) love A less-guilty treat that my kids (and husband) loveNumber of Servings: 48
Ingredients
-
Eggs, lightly beaten, 3 large
Granulated Sugar, 1 cup
Apriva (Kroger Brand Splenda), 1 cup
Pumpkin, canned, without salt, 1 small can (1.75c)
Butter, melted 2 sticks (I used 1 salted and 1 unsalted)
Vanilla Extract, 1 tbsp
*Whole Wheat Flour, 3 cup
Baking Soda, 1 tsp
Baking Powder, .5 tsp
Salt, .5 tsp
Cinnamon, ground, 1.25 tsp
Nutmeg, ground, 1 tsp
Cloves, ground, .5 tsp
Zucchini (Shredded and excess water squeezed out), 2 cup
Chopped Walnut, 1.25 cup (small bag of pre-chopped)
Tips
It helps to squeeze out the excess moisture from the zucchini before measuring (also ok to have a little extra zucchini in there)
Directions
Add all up to flour into mixer (on low setting).
Add flour through cloves to separate bowl and mix.
Add dry to wet then add zucchini and walnuts.
325ºC for 30 min (muffins) about 35 for loaves. I live at "high elevation" (6.5K ft) so things tend to take a bit longer to bake here.
Serving Size: Makes 48 1/4cup muffins or two 9x9 loaves
Add flour through cloves to separate bowl and mix.
Add dry to wet then add zucchini and walnuts.
325ºC for 30 min (muffins) about 35 for loaves. I live at "high elevation" (6.5K ft) so things tend to take a bit longer to bake here.
Serving Size: Makes 48 1/4cup muffins or two 9x9 loaves