Brunch

Light Pumpkin Zucchini Muffins is for Breakfast.

Light Pumpkin Zucchini Muffins takes 5 minutes to prepare.

Light Pumpkin Zucchini Muffins takes 25 minutes to cook.

Light Pumpkin Zucchini Muffins makes 36 servings.

The ingredients for Light Pumpkin Zucchini Muffins are:

Pumpkin, canned, without salt, 1.5 cup
Zucchini, 1 cup, mashed
Pecans, 1.5 cup, chopped
Egg, fresh, 5 large
*Sucralose (like Splenda), 48 tsp (1 cup)
Granulated Sugar, 1 cup
*Molassas - tbsp, 2 tbsp
Vanilla Extract, 2 tsp
*Flour, white, 4 cup
Baking Powder, 1 tsp
Baking Soda, 2 tsp
*Canola Oil, 0.30 cup
Salt, 1 tsp
Cinnamon, ground, 2 tsp
Nutmeg, ground, .25 tsp
Cloves, ground, .25 tsp

Here is how you make Light Pumpkin Zucchini Muffins:

Mix all wet ingredients together in one bowl, Mix all dry in another. Blend the Dry into the Wet until the consistancy of thick pancake batter. mix in Pecans. and bake. I prefer mini muffins with this recipe. Bake 350 degrees for 25-30 minutes until toothpick comes out clean.Serving Size: 36 Regular sized MuffinsNumber of Servings: 36Recipe submitted by SparkPeople user MRSBISS.

The nutritional information for Light Pumpkin Zucchini Muffins is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 141.3

• Total Fat: 6.3 g
• Cholesterol: 25.7 mg
• Sodium: 159.5 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 1.3 g
• Protein: 2.9 g

The dietary needs meet for Light Pumpkin Zucchini Muffins is Vegetarian