Description
Indulge in these irresistible Healthy Pumpkin Zucchini Muffins Perfect recipe for Fall bursting with flavor and nutrition Enjoy guiltfree sweets
Ingredients
Scale
- 1 cup of pumpkin puree
- 1 medium zucchini, grated and moisture squeezed out
- 2 large eggs
- 1/2 cup of honey or maple syrup
- 1/2 cup of unsweetened applesauce
- 1 1/2 cups of whole wheat flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of salt
- Optional add-ins: 1/2 cup of chocolate chips, chopped nuts, or dried cranberries
Instructions
- Preheat the oven to 350°F (175°C).
- Grate the zucchini and squeeze to remove excess moisture.
- In a bowl, whisk together pumpkin puree, zucchini, eggs, honey or maple syrup, and applesauce until well combined.
- In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually combine the wet and dry mixtures, stirring gently until just combined.
- Fold in any optional ingredients like nuts or chocolate chips.
- Line a muffin tin with paper liners and fill each cup about 3/4 full with batter.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- minutes: 5
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120 calories
- Sugar: 5 grams
- Fat: 2 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 3 grams