Dessert

Pumpkin Zucchini Muffins is for Dessert.

Pumpkin Zucchini Muffins takes 15 minutes to prepare.

Pumpkin Zucchini Muffins takes 30 minutes to cook.

Pumpkin Zucchini Muffins makes 48 servings.

The ingredients for Pumpkin Zucchini Muffins are:

Eggs, lightly beaten, 3 large
Granulated Sugar, 1 cup
Apriva (Kroger Brand Splenda), 1 cup
Pumpkin, canned, without salt, 1 small can (1.75c)
Butter, melted 2 sticks (I used 1 salted and 1 unsalted)
Vanilla Extract, 1 tbsp
*Whole Wheat Flour, 3 cup
Baking Soda, 1 tsp
Baking Powder, .5 tsp
Salt, .5 tsp
Cinnamon, ground, 1.25 tsp
Nutmeg, ground, 1 tsp
Cloves, ground, .5 tsp
Zucchini (Shredded and excess water squeezed out), 2 cup
Chopped Walnut, 1.25 cup (small bag of pre-chopped)

Here is how you make Pumpkin Zucchini Muffins:

Add all up to flour into mixer (on low setting).Add flour through cloves to separate bowl and mix.Add dry to wet then add zucchini and walnuts.325?C for 30 min (muffins) about 35 for loaves. I live at "high elevation" (6.5K ft) so things tend to take a bit longer to bake here.Serving Size:?Makes 48 1/4cup muffins or two 9x9 loaves

The nutritional information for Pumpkin Zucchini Muffins is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 107.6

• Total Fat: 6.4 g
• Cholesterol: 22.0 mg
• Sodium: 74.9 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 1.5 g
• Protein: 2.1 g