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Pumpkin Zucchini Muffins Recipe
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egglesscooking.com
By egglesscooking.com

Pumpkin Zucchini Muffins Recipe

Instructions
Prep:20minCook:22min
It’s fall season and time to whip up some pumpkin recipes! Have pumpkin puree leftovers? Make these delicious pumpkin zucchini muffins in no time to feed a huge crowd!
Updated at: Wed, 09 Oct 2024 02:33:57 GMT

Nutrition balance score

Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
29
High

Nutrition per serving

Calories252.8 kcal (13%)
Total Fat10 g (14%)
Carbs38.8 g (15%)
Sugars22.6 g (25%)
Protein3 g (6%)
Sodium79.8 mg (4%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet

Ingredients

18 servings

1 cup pumpkin canned
1 cuppumpkin canned
1/2 cup plain yogurt
½ cupplain yogurt
1 cup granulated white sugar
1 cupgranulated white sugar
1 cup light brown sugar
1 cuplight brown sugar
3/4 cup sunflower oil
¾ cupsunflower oil
1/2 cup unsweetened applesauce (My Notes)
½ cupunsweetened applesauce
My Notes
1 tablespoon flaxseed meal
1 tablespoonflaxseed meal
3 tablespoons water
3 tablespoonswater
1/2 teaspoon apple cider vinegar
½ teaspoonapple cider vinegar
2 cups zucchini shredded
2 cupszucchini
shredded
1 and 1/2 cups all-purpose flour
1 ½ cupsall-purpose flour
1 and 1/2 cups whole wheat pastry flour
1 ½ cupswhole wheat pastry flour
1 teaspoon baking soda
1 teaspoonbaking soda
1 teaspoon baking powder
1 teaspoonbaking powder
1 teaspoon ground cinnamon
1 teaspoonground cinnamon
1/2 teaspoon pumpkin spice powder
½ teaspoonpumpkin spice powder
3/4 cup walnuts chopped, (optional)
¾ cupwalnuts chopped
optional
3/4 cup chocolate chips mini, (optional)
¾ cupchocolate chips mini
optional

Instructions

View on egglesscooking.com
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