Sunday, November 4, 2012

Pumpkin Zucchini Muffins

I was in the mood to bake and of course I needed something healthy, since I need to get my ass in gear. I wanted something pumpkin but I also wanted it to have some hidden veggies!

I took this Zucchini Muffin recipe, and tweaked it!

Dip's Pumpkin Zucchini Muffins

2 large eggs
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
3 cups grated fresh zucchini
2/3 cup pureed pumpkin
2 teaspoons baking soda
1/2 teaspoon salt
1 cup unbleached all-purpose flour
2 cups oatmeal
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves

1. Preheat oven to 350°F.

2. In a large bowl, whisk together the eggs, brown sugar, and vanilla. Stir in the grated zucchini, canola oil, baking soda, and salt.

3. In a separate bowl, whisk the flour with the cinnamon and nutmeg. Add the dry ingredients to the zucchini mix and stir well.

4. Grease a muffin tin. Spoon the batter into the cups to fill them about 3/4 of the way. Bake for 25 to 30 minutes or until a toothpick or small knife inserted in a muffin comes out clean.Let cool slightly, then run a knife around edges to loosen muffins, then remove.

Per muffin: 89 Calories, 15 g carbs, 2 g fiber, 1 g fat, 3 g protein, 180 mg sodium



  1. This sounds really delicious! Yum...may have to try this...

  2. Ooooh this sounds really good!

  3. want some. Never did get around to making the pumpkin pie I had promised. LOL

  4. I like the idea of mixing zucchini and pumkin together. I'd love to try it for breakfast with a cup of coffee. Thanks for sharing.


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