Zucchini Pumpkin Muffins

It’s fall y’all! That means baking season has started. Now I know that can sound unhealthy, sugar, butter, pastries, and lots of it. Well it actually doesn’t. Here is one example of that. Zucchini Pumpkin Muffins have 2 vegetables at the core of the recipe. Which means every muffin you are having 2 vegetables.

Nutrition

If you have kids, you can feel great baking up a batch of these. They will have no idea that there are zucchini and pumpkin in the muffin. They can’t taste it, find it, see it, or smell it. If you have picky eaters or eaters who are very anti-vegetable this is a must prepare to get 2 great vegetables into their diet.

Unfortunately many baked goods have way too much sugar and inflammatory oils, such as canola or vegetable oil. With this recipe you don’t have either of those unhealthy ingredients. Baked goods tend to over do it on the sugar. This recipe of Zucchini Pumpkin Muffins only has 1/2 cup of maple syrup. A natural form of sugar. Per serving it is 1 TBLS of maple syrup which is only 15 grams of sugar. Plus maple syrup is a great to reduce inflammation in the gut. It is a natural sugar when consumed in moderation that aids in your gut health.

For me personally I love all things fall! So when fall kicked off this year I started brainstorming recipes. This one was at the top of the list and one of the first to start recipe testing. The muffins are so moist, tender, and oh so good. You really forget that you are eating zucchini. Which for me isn’t one of my favorite vegetables. So to eat it in a delicious fluffy muffin that just makes it much better!

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Zucchini Pumpkin Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12 servings/muffins

Ingredients

• 1 cup Shredded Zucchini
• 1 cup Pumpkin Puree
• 1/2 cup Maple Syrup
• 1 tsp Vanilla Extract
• 2 large Eggs
• 1/4 cup Butter melted
• 1 cup Whole Wheat Flour
• 1 cup All Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• a pinch of salt
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg

Frosting Ingredients

• 2 oz Softened Cream Cheese
• 1-2 TBLS Melted Butter
• 2-3 TBLS Powdered Sugar
• Walnuts for garnish

Instructions

• 1.   Preheatthe oven to 350 degrees. Line a muffin tin with muffin liners and set aside.

  2.   Gratethe zucchini and place into a large bowl. Add the pumpkin puree, eggs, meltedand cooled butter, maple syrup, and vanilla extract. With a spatula mixtogether until a nice smooth batter is formed.

  3.   Measureand add the whole wheat flour, all purpose flour, pumpkin pie spice, salt, andbaking soda and powder. Add the dry ingredients into the wet ingredients bowland mix with a spatula until a batter is formed.

  4.   Scoopeven amounts of the batter into the lined muffin tin. Fill 2/3rdds full.

  5.   Bakein the oven for 20-25 minutes. Check with a knife that the center is fulledcooked. Remove the muffins from the oven and allow to cool.

  6.   Meanwhileif you are making the frosting, add the ingredients into a bowl and mixtogether.

  7.     Once the muffins have cooled, top with thecream cheese frosting and a few walnuts and enjoy

  Enjoy!