Mini Pumpkin-Zucchini Muffins
Fluffy and sweet with a seasonal flair, these muffins are perfect for a snack or a meal on the go. The bite of zucchini adds a fresh flavor coupled with aromatic pumpkin spice for that autumn kick.
Recipe - Downers Grove, IL
Mini Pumpkin-Zucchini Muffins
Prep Time30 Minutes
Servings24
Cook Time15 Minutes
Calories66
Ingredients
Fresh Thyme olive oil cooking spray
1 cup whole wheat flour
1/2 cup Fresh Thyme unbleached all-purpose white flour
1/2 tsp. Fresh Thyme baking soda
1/4 tsp. baking powder
1/2 tsp. Fresh Thyme fine sea salt
2 tsp. pumpkin pie spice
1/2 cup canned pumpkin
1/2 cup Fresh Thyme organic cane sugar plus more for garnish
1/4 cup Fresh Thyme unsalted butter, melted
1/4 cup Fresh Thyme organic applesauce (no sugar added)
1 Fresh Thyme large egg, lightly beaten
1/2 cup shredded zucchini
Fresh Thyme raw pumpkin seeds, for garnish
Directions
- Preheat oven to 350°F. Spray 24 mini muffin cups with cooking spray or line with cupcake liners; set aside.
- In a medium bowl combine white whole wheat flour, all-purpose white flour, soda, baking powder, salt, and pumpkin pie spice.
- In a large mixing bowl, whisk together pumpkin, ½ cup sugar, melted butter, applesauce, and egg until combined. Stir in zucchini. Pour zucchini mixture into flour mixture; stir just until combined. Batter will be thick.
- Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle batter lightly with sugar and pumpkin seeds, if desired. Bake for 15 to 17 minutes or until toothpick inserted near center comes out clean.
Nutritional Information
Each muffin contains: 66 calories, 2 g fat, 1 g saturated fat, 0 g trans fat, 13 mg cholesterol, 73 mg sodium, 11 g carbohydrates, 1 g fiber, 5 g sugar, 1 g protein. Daily values: 17% vitamin A, 2% vitamin C, 0% calcium, 2% iron.
30 minutes
Prep Time
15 minutes
Cook Time
24
Servings
66
Calories
Shop Ingredients
Makes 24 servings
Fresh Thyme Extra Virgin Olive Oil Spray - 5 Fluid ounce
$5.99$1.20/fl oz
Bob's Red Mill 100% Stone Ground Whole Wheat Flour - 5 Pound
$6.49$1.30/lb
King Arthur Flour All-purpose Unbleached Flour - 5 Pound
$6.99$1.40/lb
Fresh Thyme Pure Baking Soda - 16 Ounce
$0.99$0.06/oz
Rumford Baking Powder - 8.1 Ounce
$3.99$0.49/oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Not Available
Farmer's Market Organic Pumpkin Puree - 15 Ounce
$3.79$0.25/oz
Fresh Thyme Organic Unrefined Cane Sugar - 32 Ounce
$5.49$0.17/oz
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.49$4.49/lb
Santa Cruz Organic Apple Sauce - 23 Ounce
$5.79$0.25/oz
Fresh Thyme Cage Free Large Grade A White Eggs - 1 Each
$2.99
Zucchini Squash - 0.75 Pound
$1.12 avg/ea$1.49/lb
Made With Organic Hulled Pumpkin Seeds Tub - 9 Ounce
$8.99$1.00/oz
Nutritional Information
Each muffin contains: 66 calories, 2 g fat, 1 g saturated fat, 0 g trans fat, 13 mg cholesterol, 73 mg sodium, 11 g carbohydrates, 1 g fiber, 5 g sugar, 1 g protein. Daily values: 17% vitamin A, 2% vitamin C, 0% calcium, 2% iron.
Directions
- Preheat oven to 350°F. Spray 24 mini muffin cups with cooking spray or line with cupcake liners; set aside.
- In a medium bowl combine white whole wheat flour, all-purpose white flour, soda, baking powder, salt, and pumpkin pie spice.
- In a large mixing bowl, whisk together pumpkin, ½ cup sugar, melted butter, applesauce, and egg until combined. Stir in zucchini. Pour zucchini mixture into flour mixture; stir just until combined. Batter will be thick.
- Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle batter lightly with sugar and pumpkin seeds, if desired. Bake for 15 to 17 minutes or until toothpick inserted near center comes out clean.