This muffin recipe uses canned pumpkin and zucchini. It is so delicious and not too sweet. I was pleased with the way this recipe came out and I love it when I can get by with minimal sugar in any recipe. These came out moist and flavorful. These are not too sweet, but it does have a hint of sweetness that really satisfies your need for a delicious muffin. So, if you find yourself with some leftover pumpkin (let's just say for conversation sake you have leftover pumpkin as I am sure you do not have any intentions of having some leftover) or you are looking for a recipe that calls for pumpkin this is for you.
Makes about 18 muffins
Here is what you will need for my Pumpkini Muffins:
2 small shredded zucchini (equal to about 1 cup)
1 cup pumpkin
2 organic eggs
1 1/2 cup Whole wheat flour
1/2 cup all purpose flour
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
3/4 cup organic sugar
1/2 cup lowfat buttermilk
1 teaspoon baking soda
1/2 tsp. salt
1 tsp. vanilla
1/4 cup pure canola oil
1 small container of natural no sugar added applesauce
Preheat oven to 400. In a medium sized bowl combine all of the flour, baking soda, and salt and set aside.
In a large bowl add your sugar, brown sugar, pumpkin pie spice, cinnamon, vanilla, canola oil, applesauce,eggs, pumpkin and shredded zucchini ( I just shred my zucchini with a regular hand held cheese grader) and stir together.
Next you will want to add in the flour mixture to the large bowl but not all at once. Do half of the bowl and add in the 1/2 cup buttermilk and mix well. Then you can add the rest of the flour and mix well. Now your muffin tins are ready to be filled.
You will bake these for 18-20 minutes at 400. You can check these with a toothpick at around 18 minutes.
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