Around this time of year I feel like I always have half a container of pumpkin in the fridge waiting to be used up. I made pumpkin pancakes earlier in the week and got zucchini in my CSA box this week. A quick Google search turned up a recipe for Pumpkin Zucchini muffins – perfect! I modified it a bit, subbing in applesauce for oil, upping the pumpkin, reducing the sugar, and using a mixture of whole wheat and regular flour. This recipe makes a lot – I got 6 regular sized muffins and 24 mini muffins. With the mixture of zucchini and pumpkin, these muffins a perfect way to ease yourself into fall.
Pumpkin Zucchini Muffins (adapted from Allrecipes)
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups white sugar
1/2 cup applesauce
3/4 cup canned pumpkin
1 tablespoon vanilla extract
2 cups grated zucchini
Preheat oven to 325 degrees. Grease muffin tins.
Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
Beat eggs, sugar, applesauce, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Slowly add dry ingredients to wet until combined; gently fold in zucchini. Divide batter into muffin tins.
Bake until tops of muffins bounce back or a toothpick inserted into the center comes out clean. It takes about 12-15 minutes for mini muffins, and around 20-22 minutes for regular sized muffins.