Pumpkin Zucchini Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender muffins blending pumpkin, zucchini, and fall spices with a slightly lightened formula. Moist and flavorful with an autumn twist on quick bread. Good for breakfast or as a snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 large egg
- 1 cup unsweetened canned pumpkin
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 5 tablespoons light butter (melted (I use Land O’Lakes light stick butter))
- 1 cup shredded zucchini (I use the largest holed side of my box grater)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 248mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 127mg
- Calcium
- 15mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 248MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.