Brunch

Pumpkin Carrot Zucchini Muffins is for Breakfast, Snack.

Pumpkin Carrot Zucchini Muffins takes 20 minutes to prepare.

Pumpkin Carrot Zucchini Muffins takes 25 minutes to cook.

Pumpkin Carrot Zucchini Muffins makes 24 servings.

The ingredients for Pumpkin Carrot Zucchini Muffins are:

3 cups Whole Wheat Flour
3 large Eggs
1 15 oz. Can of Pumpkin
2 large Carrots, shredded
2 large Zucchini, shredded
1 cup Unsweetened Applesauce
dash of Salt
2 tsp. Baking Soda
2 tsp. Baking Powder
1 Tbsp. Cinnamon
1/2 Tbsp. Ground Cloves
1/2 Tbsp. Ground Nutmeg
3/4 cup Sucralose Sweetener (like Splenda)
1 cup Brown Sugar, packed

Here is how you make Pumpkin Carrot Zucchini Muffins:

Preheat oven to 350. In a large bowl, combine whole wheat flour, salt, baking soda, baking powder, cinnamon, cloves, and nutmeg until blended.Using a stand (or hand) mixer, combine eggs, pumpkin, applesauce, sucralose sweetener, brown sugar, carrots and zucchini. Slowly add the flour mixture, one spoonful at a time, until just blended. Spray 2 12cup muffin tins with non-stick cooking spray. Fill each cup about 2/3 full. Bake at 350 for 22-25 minutes, until a toothpick inserted in the muffin comes out clean. Makes 24 muffins.Number of Servings: 24Recipe submitted by SparkPeople user MDRATH.

The nutritional information for Pumpkin Carrot Zucchini Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 109.9

• Total Fat: 1.1 g
• Cholesterol: 26.6 mg
• Sodium: 169.2 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 2.9 g
• Protein: 3.1 g

The dietary needs meet for Pumpkin Carrot Zucchini Muffins is Low Fat