Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (5)
Pumpkin Zucchini Muffins
NUTRITION · PER SERVING44M COOK
CAL 16%·PRO 8%
CARBS 33G41% OF CAL
3G FIBER13G OTHER17G TOTAL SUGAR
FAT 19G54% OF CAL
2G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, cinnamon-spiced muffins combining pumpkin and zucchini. Soft and flavorful, great for breakfast or an afternoon treat.
dessertamericanbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 medium zucchini ((6-7 inches long))
- 1 cup canned pumpkin puree
- 1 cup avocado oil (or vegetable oil)
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 cup granulated sugar ((200 grams))
- 2 cups all-purpose flour ((240 grams))
- 2 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
At a glance
PER SERVING · TIME 44M
CAL 16%·PRO 8%
CARBS 33G41% OF CAL
3G FIBER13G OTHER17G TOTAL SUGAR
FAT 19G54% OF CAL
2G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 24m
- Sodium
- 161mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 90mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 161MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.