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Wednesday, October 16, 2013

Zucchini Pumpkin Muffins

Enough said! :)  I love zucchini bread! So when I saw a recipe for bread that called for zucchini and pumpkin...I knew I needed to give it a try! I altered a few ingredients and made muffins instead of bread. I thought they were fabulous. My kiddos agreed.

In a medium bowl, you will need to add: 
 3 eggs, lightly beaten 
 1 cup canned pumpkin 
 2 cups white sugar 
 1 cup butter, melted 
 1 Tablespoon vanilla extract 

Mix well. 

 *Note: Next time I make these muffins I will use 1 cup white sugar and replace the second cup with brown sugar. I think they will be even better! (A little tip I learned from our Mom!)

In a separate bowl, mix together: 
 3 cups all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon baking powder 
1/2 teaspoon salt 
1 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
1/2 teaspoon ground cloves 

 Add the wet ingredient mixture to your dry ingredients. 
 Mix well.

Stir in 2 cups shredded zucchini. 
(When I shred my zucchini, I simply use a box cheese grater.)

Fill lined (or greased) muffin tins about 3/4 full. 
This will make approximately 30 muffins. Some for now and some for the freezer. :)

Bake at 350° for 25-30 minutes. 
Serve with butter (just cuz). ;)

1 comment:

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