PUMPKIN SPICE ZUCCHINI MUFFINS
Perfect flavors for fall! Quick and healthy muffin recipe!
Provided by Stefani Danielle
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 33m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
- Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
- Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
- Scoop batter into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 21.7 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 8.2 g, Sodium 264.6 mg, Sugar 9.7 g
PUMPKIN ZUCCHINI BREAD
Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 14
Steps:
- In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
Nutrition Facts : Calories 176 calories, Fat 9g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 147mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
CRAZY PUMPKIN ZUCCHINI MUFFINS
I needed to use up some zucchini here at work. Upon looking for recipes I liked the sounds of two and mixed them. We had pineapple and canned pumpkin that needed to be used up so I did just that.
Provided by Cook Dahveed
Categories Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F and grease and flour two loaf pans.
- Mix eggs, sugar, pumpkin, melted butter, vanilla, lemon extract, applesauce and pineapple together in a bowl.
- In separate bowl mix together the dry ingredients. Then combine the wet ingredients and mix well.
- Stir in the zucchini until well blended.
- Scoop batter into the baking loaf pans until evenly divided.
- Bake 45-50 minutes or until done to your liking. I like to leave them in and let the tops get very brown.
Nutrition Facts : Calories 2301.9, Fat 61.4, SaturatedFat 33.1, Cholesterol 401, Sodium 1646.8, Carbohydrate 402.9, Fiber 29.9, Sugar 165.5, Protein 45.1
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