I love sweet things but try to make healthier choices. Fall is a time for two healthy, tasty favorites – pumpkins and apples. Several weeks ago I shared the classic baked apple. Now let’s talk about pumpkins. There are many creative ways pumpkin can be incorporated into your diet, including desserts, soups, salads, preserves and even as a substitute for butter. Eating pumpkin is good for the heart. The fiber, potassium and vitamin C content in pumpkin all support heart health.
Most of us have our favorite pumpkin muffins and bread recipes. My zucchini pumpkin muffins recipe is delicious and healthy. They are sweet but not too sweet. They’re perfect breakfast food. For me, muffins aren’t cupcakes. Cupcakes are dessert and call for more sugar. Some recipes I’ve seen called for up to 3 cups of sugar which is way more than I want. I’m using maple syrup to sweeten my muffins but you could also use agave nectar. Zucchini makes a muffin that is moist and flavorful and sneaks in a little vegetable. Zucchini contains a lot of moisture so it’s important to remove as much as you can before you bake the muffins, or your muffins will be too soggy. To do this, once you shred your zucchini make sure that you squeeze out any excess moisture with a paper towel.
What is more perfect for fall than a muffin with pumpkin puree, grated zucchini, and spices? And it makes your house smell like Fall while you are baking them! I start with a can of organic cooked pumpkin (not pumpkin pie filling). My recipe is a basic recipe that you can adapt to your taste with the additions of raisins, nuts, shredded coconut, or chocolate chips. If the addition of coconut thickens the batter too much, add 1 tablespoon of water. This muffin is a great way to start the day this fall with a hot beverage.
Maple Zucchini Pumpkin Muffins
Use organic when available. Makes approximately 12 muffins.
Maple Zucchini Pumpkin Muffins
Ingredients
- 1 cup flour
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup olive oil
- 2 eggs
- 1 cup pumpkin puree
- 3/4 cup finely shredded zucchini
- 1 tsp vanilla
- 1/2 cup maple syrup, honey, or agave nectar
- 1/3 cup optional - raisins, chocolate chip, nuts, coconut shreds, dried cranberries ( may require water if it's too thick)
Instructions
- Preheat oven to 350 degrees F (176 C)
- Squeeze grated zucchini in a paper towel to remove extra liquid
- Line muffin pan with liners and spray with oil
- Combine dry ingredients and mix well
- In separate bowl mix wet ingredients: pumpkin, zucchini, oil, maple syrup, vanilla, and eggs
- If adding nuts, raisins or coconut, add to dry ingredients and mix to coat
- Add dry ingredients a little at a time to wet
- Stir to combine but don't over-mix or the muffins can be tough
- Use a large spoon or ice cream scoop to fill muffin liners 3/4 full
- Bake 20 to 25 minutes until center is browned and toothpick comes out clean
- Cool in pan 5 minutes
- Move to cooling rack
- Should make approximately 12 muffins
Enjoy!
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Thanks, Ida. Hope your day is warm and happy!
Looks both delicious and perfect for the season.
Amalia
xo
…a yummy treat!
These sound wonderful! It’s nice to have baked goods that aren’t full of sugar.
My wife makes spice pumpkin muffins. I mentioned your muffins and she told me to make a copy for her. I guess you are going to make fat again Carol. LOL Have a great day my friend.
Cruisin Paul
I hope you enjoy them
This looks so good. You can tell from the picture that it’s moist and I know it’s delish. Thanks for sharing at #aclwcc. Pinned and Tweeted.
thanks for sharing my friend – hope your Monday is wonderful
These look really good x #mmbc
I’ve been debating about making either pumpkin or zucchini muffins and love that these have both! Pinned.
thanks for the pin
You’ve definitely created the perfect Fall treat by combining these classic quick bread flavors into one delicious muffin!! YUM!!!
ah Heidi you always so the nicest things – thanks!
I love maple. This would be a terrific combination! Thanks, Carol.
I like it and hope you do too
These sound delicious! I bought a pumpkin yesterday and am planning to make carrot and pumpkin soup. I have finally found the perfect recipe, roasting the pumpkin first gives the soup more flavour 🙂
#MMBC
Ooh these look and sound absolutely delicious. I like muffins that are not too sweet as well. These sound perfect for autumn. #MMBC
Hi Carol. I adore this recipe. I imagine the maple syrup makes it taste just like fall. Sharing with my daughter , pinned and printing for my recipe collection.
thanks for the pin – I hope your daughter likes it too