Pumpkin Carrot Zucchini Muffins

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 109.9
  • Total Fat: 1.1 g
  • Cholesterol: 26.6 mg
  • Sodium: 169.2 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.1 g

View full nutritional breakdown of Pumpkin Carrot Zucchini Muffins calories by ingredient
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These muffins are full of veggie goodness, low fat, low cal, and taste wonderful too! These muffins are full of veggie goodness, low fat, low cal, and taste wonderful too!
Number of Servings: 24


    3 cups Whole Wheat Flour
    3 large Eggs
    1 15 oz. Can of Pumpkin
    2 large Carrots, shredded
    2 large Zucchini, shredded
    1 cup Unsweetened Applesauce
    dash of Salt
    2 tsp. Baking Soda
    2 tsp. Baking Powder
    1 Tbsp. Cinnamon
    1/2 Tbsp. Ground Cloves
    1/2 Tbsp. Ground Nutmeg
    3/4 cup Sucralose Sweetener (like Splenda)
    1 cup Brown Sugar, packed


Preheat oven to 350.
In a large bowl, combine whole wheat flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg until blended.
Using a stand (or hand) mixer, combine eggs, pumpkin, applesauce, sucralose sweetener, brown sugar, carrots and zucchini.
Slowly add the flour mixture, one spoonful at a time, until just blended.
Spray 2 12cup muffin tins with non-stick cooking spray. Fill each cup about 2/3 full. Bake at 350 for 22-25 minutes, until a toothpick inserted in the muffin comes out clean. Makes 24 muffins.

Number of Servings: 24

Recipe submitted by SparkPeople user MDRATH.

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Member Ratings For This Recipe

  • there is alot going on here, but overall they are good. I'd make them again - 9/14/13

    Was this review helpful?   yes  No
  • awesomeness! I didn't have sucralose, so I put in 1 1/4 cups od brown sugar and a 1/4 (quick cooking) oats and they came out great - I don't like things too sweet so this was better for me. Will definitely make again! - 10/31/12

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