Healthy Pumpkin Muffins
This is the perfect time of the year to make these. Pumpkin is abundant, and the squash is still in season. They are moist, delicious and freeze well.
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Total Time: 30 minutes
- 1 1/4 cup all-purpose flour (I used whole wheat)
- 3/4 cup granulated sugar (I used Truvia blend)
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 cup milk (I used whey)
- 1/3 cup oil
- 1 egg
- 1 cup pumpkin puree
- 1 cup grated zucchini (I used summer squash)
- Preheat the oven to 350 degrees F.
- Combine the flour, sugar, baking soda and baking powder in one bowl.
- In another bowl combine the cinnamon, milk, oil, egg, pumpkin and zucchini.
- Add the wet ingredients to the dry ingredients.
- Fill the muffin cups.
- Bake for 20-25 minutes. Test with a toothpick for doneness at 20 minutes. Cool on a wire rack.
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Enjoy these delicious pumpkin banana muffins freshly out of the oven. These are great a for breakfast on the go, a special treat or for dessert. Perfect to bake to give as gifts too!
I have so much pumpkin puree from my roasted pumpkin. I will be submitting the recipes I am using it. This muffin is delicious and filling.
These delicious, healthy muffins are a great way to use over-ripe bananas. I wanted to make these as low calorie as possible. You can sprinkle cinnamon-sugar on the top and add a pecan to each one.
You can also add golden raisins or craisins to the batter.
This is a page about making cranberry pumpkin muffins. Cranberry and pumpkin dishes spell fall. Take advantage of sales on fresh or frozen cranberries at this time of year to make these delicious muffins.
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