Pumpkin Zucchini Muffins
Ingredients
-
1
large
egg
-
1
cup
unsweetened canned pumpkin
-
⅓
cup
sugar
-
1
teaspoon
vanilla extract
-
5
tablespoons
light butter, melted
-
1
cup
shredded zucchini
-
1 ½
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
1
teaspoon
pumpkin pie spice
-
½
teaspoon
salt
Instructions
- Preheat the oven to 375°F and prepare a muffin tin with cooking spray.
- In a large bowl, combine the egg, pumpkin, sugar, and vanilla, mixing well.
- Stir in the melted butter and shredded zucchini until combined.
- In another bowl, mix the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Combine the dry ingredients with the wet ingredients until a batter forms.
- Spoon the batter into the prepared muffin tin and bake for 18-20 minutes.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
113
Total fat
3g
Total carbohydrates
19g
Total protein
2g
Sodium
0mg
Cholesterol
0mg
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