Crazy Pumpkin Zucchini Muffins
- Ready In:
- 1hr 5mins
- Ingredients:
- 18
- Yields:
-
2 loaves
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
- Preheat oven to 350°F and grease and flour two loaf pans.
- Mix eggs, sugar, pumpkin, melted butter, vanilla, lemon extract, applesauce and pineapple together in a bowl.
- In separate bowl mix together the dry ingredients. Then combine the wet ingredients and mix well.
- Stir in the zucchini until well blended.
- Scoop batter into the baking loaf pans until evenly divided.
- 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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Reviews
-
This is bursting with flavor! They all blend together to make a nice moist cake. I made this in a bundt pan and it worked out nicely. I think I will try making small muffins as the title says muffins, the directions say loaf pan and I made a bundt, so the recipe is very forgiving. I drizzled with a lemon glaze which went well with it. Thank you Cook Dahveed for posting a very creative and tastey keeper. Shirl
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I work with developmentally disabled that are both physically and mentally challenged. We are forever trying to find new recipes that will still taste good pureed. Three of the residents require their meals to be pureed to a pudding or thinner consistancy. I'm very glad to have this site and others to grab recipes and modify them to our tastes.