Crazy Pumpkin Zucchini Muffins |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I needed to use up some zucchini here at work. Upon looking for recipes I liked the sounds of two and mixed them. We had pineapple and canned pumpkin that needed to be used up so I did just that. Ingredients:
3 eggs, beaten |
1 cup sugar (or lessen to 3/4) |
1 cup pumpkin pie filling |
1/2 cup melted butter |
1 tablespoon vanilla extract |
1/2 teaspoon lemon extract or 1 teaspoon lemon zest |
1/2 cup applesauce |
1 cup crushed pineapple |
2 1/2 cups flour (3 if zucchini is very wet) |
1 cup oats |
1 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt (optional) |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 dash pumpkin spice |
2 cups shredded zucchini |
1 cup raisins |
Directions:
1. Preheat oven to 350°F and grease and flour two loaf pans.
2. Mix eggs, sugar, pumpkin, melted butter, vanilla, lemon extract, applesauce and pineapple together in a bowl.
3. In separate bowl mix together the dry ingredients. Then combine the wet ingredients and mix well.
4. Stir in the zucchini until well blended.
5. Scoop batter into the baking loaf pans until evenly divided.
6. Bake 45-50 minutes or until done to your liking. I like to leave them in and let the tops get very brown.
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