Pumpkin Zucchini Muffins
Pumpkin Zucchini Muffins are tender flavorful muffins great for an on the go breakfast, snack or packed in lunches. A warm and cozy muffin that is perfect for late summer and fall.
Servings: 32 muffins
Ingredients
- 1 cup canola oil
- 4 large eggs
- 2 cups white sugar
- 1 teaspoon pure vanilla extract
- 15 oz can pure pumpkin
- 1½ cups unbleached all purpose flour
- 1½ cups whole wheat flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 2 cups shredded zucchini
Instructions
- Preheat oven to 350°F and line muffin pans with paper liners or grease well with nonstick cooking spray.
- In a stand mixer or large bowl, whisk together the canola oil, eggs, granulated sugar, vanilla extract and pumpkin puree until smooth.
- Add all purpose flour, whole wheat flour, baking soda, baking powder, salt and cinnamon. Mix together just until combined.
- Fold in shredded zucchini.
- Using a 3 tablespoon scoop or scant ¼ cupful, fill lined muffin cups about ¾ full.
- Bake for 16-18 minutes or until a toothpick inserted in center of muffin comes out clean.
- Let muffins cool about 5 minutes in pan then remove and cool completely.
Nutrition
Serving: 1 muffin | Calories: 166kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 122mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2118IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
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