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No Sugar Added Pumpkin Zucchini Muffins
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Brief Description
Makes a great grab-and-go breakfast, packed with pumpkin and zucchini without any refined sugar.
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Main Ingredient
pumpkin
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Category: Breakfast
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
I recommend squeezing the liquid out of the shredded zucchini using a cheese cloth, thin towel or paper towels. I have made these muffins without squeezing out the liquid and they turn out great for me, but if there is too much liquid your muffins might take longer to cook or not turn out well.
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Posted By: deniserf
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Posted On: Sep 18, 2023
Number of Servings:
Ingredients:
- 1 cups - flour
- 2 teaspoons - cinnamon
- 1 teaspoons - pumpkin pie spice
- 1 teaspoons - baking soda
- 1 teaspoons - baking powder
- 1/2 teaspoons - salt
- 2 - eggs
- 1 cups - pumpkin puree
- 1 cups - finely shredded zucchini (about 1 medium zucchini) - see note about squeezing out liquid
- 1 teaspoons - vanilla
- 1/3 cups - maple syrup
- 1/4 cups - Greek yogurt
Directions:
1. Preheat oven to 375° F and line a 12-count muffin tin with liners or spray with cooking spray.
2. In a medium bowl, mix together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
3. In another medium bowl, lightly beat the eggs. Add in the pumpkin puree, zucchini, vanilla, maple syrup and Greek yogurt. Mix until combined. Pour the wet ingredients into the dry and mix until combined.
4. Divide the dough into the muffin tin. Bake for 20-25 minutes or until a toothpick inserted into one of the muffins comes out clean. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely. Once cooled, store in an airtight container on the counter for 3-5 days.
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