Healthy Pumpkin Zucchini Muffins Recipes

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HEALTHY PUMPKIN MUFFINS



Healthy Pumpkin Muffins image

Easy, one bowl, healthier pumpkin muffins made with whole wheat grains and naturally sweetened! These pumpkin muffins are as light, fluffy and delicious as their coffee shop counterparts. Recipe yields 12 muffins.

Provided by Cookie and Kate

Categories     Baked Good

Time 33m

Number Of Ingredients 12

1/3 cup melted coconut oil or extra-virgin olive oil*
1/2 cup maple syrup or honey
2 eggs, at room temperature
1 cup pumpkin purée
1/4 cup milk of choice (I used almond milk)
2 teaspoons pumpkin spice blend (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground allspice or cloves)
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1 3/4 cups whole wheat flour**
1/3 cup old-fashioned oats, plus more for sprinkling on top
Optional: 2 teaspoons turbinado (raw) sugar for a sweet crunch

Steps:

  • Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
  • In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
  • Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
  • Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
  • These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Nutrition Facts : ServingSize 1 muffin, Calories 190 calories, Sugar 8.7 g, Sodium 220.3 mg, Fat 7.2 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 27 g, Fiber 3.5 g, Protein 3.8 g, Cholesterol 31 mg

PUMPKIN SPICE ZUCCHINI MUFFINS



Pumpkin Spice Zucchini Muffins image

Perfect flavors for fall! Quick and healthy muffin recipe!

Provided by Stefani Danielle

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 33m

Yield 12

Number Of Ingredients 11

1 ½ cups whole wheat flour
½ cup packed brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
½ cup coconut oil
2 eggs
½ teaspoon vanilla extract
¾ cup pumpkin puree
½ cup shredded zucchini

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
  • Whisk flour, brown sugar, pumpkin pie spice, baking soda, salt, and baking powder together in a large bowl.
  • Whisk coconut oil, eggs, and vanilla extract together in a separate bowl. Add to flour mixture; stir until just combined. Fold pumpkin puree and zucchini into the batter.
  • Scoop batter into the prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted into the center has a few moist crumbs attached, 18 to 24 minutes.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 21.7 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.4 g, SaturatedFat 8.2 g, Sodium 264.6 mg, Sugar 9.7 g

PUMPKIN ZUCCHINI MUFFINS



Pumpkin Zucchini Muffins image

The most amazingly tasty, super moist Pumpkin Zucchini Muffins are loaded with great flavor from pumpkin puree, freshly grated zucchini, and pumpkin spice! These delicious breakfast muffins are quick and super easy to make, plus a fantastic start to any day!

Provided by Angela

Categories     Bread Recipes     Breakfast     Muffin Recipes

Time 35m

Number Of Ingredients 11

1 1/2 cup all-purpose flour
1 cup sugar
2 tsp pumpkin pie spice ((see recipe))
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs ((beaten, room temperature))
1 cup pumpkin puree
1/2 cup butter ((melted and cooled))
1 tsp vanilla extract
1/2 cup zucchini ((grated))

Steps:

  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a muffin tin by lining with paper muffin liners or lightly coating with non-stick cooking spray.
  • Add the dry ingredients (flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice) in a medium-size mixing bowl.
  • Whisk the dry ingredients together.
  • Make a well in the center of the dry ingredients to add the wet ingredients.
  • Add the wet ingredients (eggs, pumpkin puree, melted butter, and vanilla extract) into the well of dry ingredients.
  • Combine the dry and wet ingredients until the flour is fully incorporated and you have a smooth batter.
  • Add the freshly grated zucchini to the combined muffin batter.
  • Stir in the grated zucchini until evenly distributed throughout the muffin batter.
  • Portion out the muffin batter into prepared muffin tin. Fill about 12 muffin liners until nearly full.
  • Bake in a preheated oven at 350 degrees F (175 degrees C) for 20-22 minutes, or until the muffins are lightly golden on the top, firm to the touch, and an inserted toothpick comes out clean.
  • Remove from the oven when done and allow to cool for 10 minutes in the pan on a wire cooling rack before removing to the cooling rack to cool completely.

Nutrition Facts : Calories 209 kcal, Carbohydrate 31 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 114 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

PUMPKIN ZUCCHINI BREAD



Pumpkin Zucchini Bread image

Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 14

3 large eggs, lightly beaten
2 cups sugar
1 cup canned pumpkin
1 cup butter, melted
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup shredded zucchini
1 cup chopped walnuts

Steps:

  • In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Nutrition Facts : Calories 176 calories, Fat 9g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 147mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

HEALTHY PUMPKIN ZUCCHINI MUFFINS



Healthy Pumpkin Zucchini Muffins image

Muffins are a favorite at my house. They're fast and easy to make too! The basis for this recipe came from the 'Eat Clean Diet'. Changes were made because of things I had on hand at the time. The zucchini was a great way to add veggies and fiber. Make a batch or 2 and freeze them for mornings you're in a hurry or just need a snack! Sometimes I'll warm one up in the microwave and drizzle a little agave nectar over it! Yum!

Provided by goodeatin65

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 13

2 cups old-fashioned oats
1 ½ cups whole wheat flour
½ cup all-purpose flour
1 cup raisins
2 tablespoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
2 cups grated zucchini
1 cup canned pumpkin
1 cup almond milk
½ cup agave nectar
4 eggs, beaten
¼ cup canola oil

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line them with paper liners.
  • Combine oats, whole wheat flour, all-purpose flour, raisins, baking powder, pumpkin pie spice, and baking soda in a bowl.
  • Mix zucchini, pumpkin, almond milk, agave nectar, eggs, and canola oil in a separate bowl; stir into dry ingredients until just combined. Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 48.2 g, Cholesterol 62 mg, Fat 7.9 g, Fiber 5.4 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 439.6 mg, Sugar 19.1 g

CHOCOLATE PUMPKIN ZUCCHINI MUFFINS



Chocolate Pumpkin Zucchini Muffins image

These Chocolate Pumpkin Zucchini Muffins pack the most delicious combination of Fall flavors. An easy recipe to double or triple and freeze for later, make a batch of these muffins today!

Provided by Emily Richter

Categories     Muffins

Time 40m

Number Of Ingredients 12

1.5 cups white whole wheat flour
½ cup coconut sugar
1 cup shredded zucchini (moisture removed)
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup cocoa powder
1/2 cup semi-sweet chocolate chips
2 large eggs
1/2 cup maple syrup
1 cup unsweetened almond milk (separated (3/4 cup and 1/4 cup))
1 cup unsweetened pumpkin puree
3 tablespoons coconut oil (melted)

Steps:

  • First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
  • Next, place dry ingredients (except for the cocoa powder and chocolate chips) into a medium bowl and mix.
  • Then, in a large bowl crack 2 eggs and whisk. Add maple syrup, 3/4 cup almond milk, and pumpkin puree and mix again.
  • Add dry ingredients to wet ingredients and mix. Then, add in melted coconut oil and mix again.
  • Remove 1/2 cup of muffin batter without cocoa powder from the bowl. Set it aside for later.
  • Finally, add the cocoa powder, chocolate chips, and the last 1/4 cup of almond milk to the bowl. Mix well until combined.
  • Fill each muffin cup about 3/4 of the way full with the chocolate batter. Then, scoop 1 teaspoon of the non-chocolate muffin batter on top of each muffin.
  • Take a toothpick or knife and swirl the two layers together.
  • Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
  • Let cool for 5 minutes and then remove from the muffin tin to continue cooling.

Nutrition Facts : Calories 195 kcal, Sugar 19 g, Sodium 133 mg, Fat 7 g, Carbohydrate 31 g, Fiber 3 g, Protein 4 g, ServingSize 1 serving

21 BEST HEALTHY MUFFIN RECIPES: HEALTHY BANANA MUFFINS



21 Best Healthy Muffin Recipes: Healthy Banana Muffins image

Healthy Muffin Recipes including healthy banana muffins made with ripe bananas, applesauce, whole wheat or spelt flour, and no sugar. They are easy to make in one bowl and perfect for a grab and go breakfast or snack.

Provided by Olena Osipov

Categories     Snack

Time 27m

Number Of Ingredients 11

1 large egg
3 large (1 1/2 cups very ripe bananas)
1/2 cup applesauce (sweetened or unsweetened)
1/4 cup maple syrup or honey
3 tbsp olive, avocado or coconut oil (melted)
1 tsp pure vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/3 cups whole wheat or spelt flour
Cooking spray (I use Misto)

Steps:

  • Preheat oven to 375 degrees F and spray non-stick 12 muffin tin. Set aside.
  • In a large mixing bowl, gently whisk egg. Add bananas and mash. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
  • Add flour and gently stir until well incorporated. Do not over mix - that produces a tough muffin.
  • Fill each opening almost full with batter and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
  • Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.

Nutrition Facts : ServingSize 1 muffin, Calories 107 kcal, Sugar 10 g, Sodium 179 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 24 g, Fiber 2 g, Protein 3 g, Cholesterol 14 mg

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