• Christie

Pumpkin Spice Zucchini Muffins



Now that Thanksgiving and Halloween are over I feel like I need to sink into pumpkin spice all on it's own. Before Christmas peppermint and chocolates make their return.


Muffins are so versatile! Breakfast, lunch, snack, or even bedtime snack. This muffin is no different. I love partnering muffins with either an egg, cheese or peanut butter depending on when I have it.


I find kids think of muffins as little baby cakes. LOL. A baby cake your sweet lil baby cake. And if you are new to serving dessert alongside a meal, a muffin is a great place to start. Some large muffins might be too big for your kiddo to finish so opt for the little mini tins or serve half a muffin. You can always give more if they want more. Start with a smaller portion because it's really hard to save a slobbered on, picked at muffin for later.


I've played around with this recipe quite a bit. The cup of pecans can be made up of a mix of anything: seeds (try pepitas or sunflower), any chopped nuts, chocolate chips. Feel free. If your muffin is a bit dry, add a little more apple or zucchini next time. Anyway, here's the recipe.


Pumpkin Spice Zucchini Muffins

Prep Time 20 minutes

Total Time 45 minutes

Makes 12 muffins


Wet Ingredients - small bowl

  • 2 eggs

  • 1 cup grated zucchini with peel

  • 1 cup grated & peeled red apple

  • ½ cup extra virgin olive oil

  • 3 tablespoons maple syrup

  • 1 teaspoon vanilla

Dry Ingredients - large bowl

  • 1 cup whole wheat flour

  • 1 cup all-purpose flour

  • 1 cup toasted pecans chopped

  • 3/4 cup raisins

  • ½ cup packed brown sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons cinnamon

  • ½ teaspoon pumpkin spice

  • ¼ teaspoon nutmeg

  • ½ teaspoon salt

Method:

  1. Preheat the oven to 350F and line a muffin tin with paper liners, or use silicone cups

  2. Mix together the dry ingredients in a large bowl until combined.

  3. Stir the wet ingredients into the dry ingredients, folding with a rubber spatula until mixed.

  4. Scoop into muffin tins and bake until the muffins are golden brown and a toothpick inserted into the centre comes out clean. Bakes for about 25 minutes.

  5. Remove from oven, let it cool in the pan for 5 minutes, tip the muffins onto a baking rack to finish cooling before serving.


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