Zucchini Carrot Pumpkin Muffins
This recipe is very forgiving. You can omit the zucchini and substitute with more carrot or vice versa. These are so moist they don’t need frosting.
1½ c. all-purpose flour
1/2 c. sugar
¼ c. brown sugar
1 c. pumpkin puree (not pie filling)
¼ c. unsweetened applesauce
1/2 c. Greek yogurt
¼ c. finely grated carrot, liquid removed
½ c. finely grated zucchini, liquid removed
¾ tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
2 tsp. pumpkin pie spice
½ tsp. ground cinnamon
½ tsp. vanilla extract
1. Preheat oven to 350 degrees. Line one standard size muffin pan with liners or grease with baking spray, set aside.
2. In the bowl of a stand mixer with mixing speed on low, combine sugars, puree, applesauce, yogurt, and vanilla extract. Add eggs, one at a time, mixing until just combined.
3. In a medium size mixing bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cinnamon. With mixing speed on low, gradually add in the dry ingredients, mixing until no flour pockets remain. Remove bowl from stand, gently fold in carrot and zucchini, set aside.
4. Place in oven and bake for 18-22 minutes or until the tops spring back and are golden brown in color. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For more pumpkin recipes, or to learn how to roast your own pumpkin, click here.
Recipe adapted from Life Made Simple