Brunch

Kristin's Pumpkin Zucchini Muffins is for Breakfast, Dessert.

Kristin's Pumpkin Zucchini Muffins takes 20 minutes to prepare.

Kristin's Pumpkin Zucchini Muffins takes 22 minutes to cook.

Kristin's Pumpkin Zucchini Muffins makes 48 servings.

The ingredients for Kristin's Pumpkin Zucchini Muffins are:

4 lg. egg whites
4 lg. whole eggs
3 c zucchini, shredded
2 c Splenda granulated sweetner
1 1/3 c brown sugar, packed
15 oz(or 1 1/2 c) canned pumpkin (NOT pie filling)
1 c lowfat buttermilk
1 Tbsp pure vanilla
1 1/3 c unsweetened applesauce
1 Tbsp. + 1 tsp baking soda
2 tsp salt
1 Tbsp ground cinnamon
1 tsp ground cloves
1 tsp baking powder
6 c White whole wheat flour
1 c raisins, packed

Here is how you make Kristin's Pumpkin Zucchini Muffins:

Preheat oven to 400* (Rack should be in lower position to insure nice crown on muffins).Sift together flour, baking soda, salt, cinnamon, cloves, baking powder in bowl. Set aside.Mix egg whites, whole eggs, Splenda, brown sugar, vanilla and applesauce in large mixing bowl by hand. Fold in zucchini and pumpkin.Add flour mixture to wet ingredients. Stir until moistened. (Do not over stir, muffins will be tough.)Line muffin tins with paper or aluminum muffin cups and spray bottoms of liners with non-stick cooking spray. Fill each cup using 1/4 measuring cup, loosely filled.Bake at 400* for about 20-25 minutes or until toothpick stuck into center muffin comes out clean. Remove from oven and immediately remove from tin and place on cooling rack for at least 10 minutes.Store muffins in an airtight container for up to three days or in the refrigerator for up to one week. Muffins may also be frozen for up to one month.Enjoy!Number of Servings: 48Recipe submitted by SparkPeople user 4MYWEDDING524.

The nutritional information for Kristin's Pumpkin Zucchini Muffins is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 104.3

• Total Fat: 0.8 g
• Cholesterol: 17.9 mg
• Sodium: 182.6 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 2.6 g
• Protein: 3.4 g

The dietary needs meet for Kristin's Pumpkin Zucchini Muffins is Low Fat