Ingredients for Crazy Pumpkin Zucchini Muffins
- 2 large eggs
- 1 cup granulated sugar
- Pumpkin Pie Filling
- Butter
- Vanilla Extract
- ½ teaspoon lemon extract
- ½ cup unsweetened applesauce
- Crushed Pineapple
- 2 cups all-purpose flour
- Oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Cinnamon
- Nutmeg
- Pumpkin Spice
- 2 cups grated zucchini
- Raisins
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How to Make Crazy Pumpkin Zucchini Muffins
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, whisk together 2 large eggs, 1 cup granulated sugar, 1 (15 ounce) can pumpkin puree, ½ cup melted unsalted butter, 1 teaspoon vanilla extract, ½ teaspoon lemon extract, ½ cup unsweetened applesauce, and 1 cup drained, chopped pineapple.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 2 cups grated zucchini.
- Evenly divide the batter between the prepared loaf pans.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. For extra-brown tops, bake for a few minutes longer.
- Let the muffins cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
662g
Fat
165g
Carbs
134g
