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–+ servings
Pumpkin Zucchini Muffins

Pumpkin Zucchini Muffins

Healthy recipe for pumpkin and zucchini muffins. Great low sugar snack option
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Course Snack
Servings 12 muffins

Equipment

  • oven
  • bowl x 1
  • blender
  • 12 hole muffin pan
  • muffin liners (optional)

Ingredients
  

  • 1 cup white self raising flour
  • 1 cup wholemeal self raising flour
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 tablespoon brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup cooked & chopped pumpkin
  • 1/2 cup cooked & chopped zucchini
  • 1/2 cup milk (room temperature)
  • 1/4 cup melted butter
  • 1 egg (room temperature)

Instructions
 

  • If you haven't already dice pumpkin & zucchini and cook until tender using your preferred method (I suggest either roasting or steaming the vegetables).
  • Pre-heat your oven to 180 degrees Celsius and either grease a 12 hole muffin pan or line the muffin pan with muffin liners.
  • Next sift both types of flour, baking powder, cinammon and nutmeg into a bowl. Add sugar and salt and stir all the dry ingredients together with a whisk. Set this bowl aside.
  • Once vegetables are cooked, transfer them to a blender and blitz until smooth.
  • Add the milk, melted butter and egg and give the whole mixture a quick whiz with the blender to combine.
  • Pour the wet ingredients into the dry ingredients and fold together gently by hand. Be careful to stop mixing as soon as all ingredients are nicely combined and all the flour has been incorporated into the batter.
  • Pour batter into the pre-prepared muffin tins and bake for 25 minutes (or until a toothpick can be inserted into the muffin and comes out clean).
  • Once cooked, allow muffins to cool for 5 minutes in the pan, then transfer to a wire cooling rack and let them cool completely.
  • Best served warm, with cream cheese or butter
Tried this recipe?Mention @Kylies_cakes_ or tag #theniftybaker!