Pumpkin Veggie Muffins
A nutritious and delicious muffin with pumpkin, zucchini, carrot, and applesauce - a great way to sneak in those vegetables for the finicky eaters in your life!
Ingredients
- 3 cups flour all purpose or whole wheat
- 1/4 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 Tablespoon ground cinnamon
- 1/2 Tablespoon ground nutmeg
- 2 Tablespoons Chia seeds
- 3 eggs
- 15 oz can pure pumpkin puree
- 2 large carrots peeled & shredded
- 2 large zucchinis peeled & shredded
- 1 cup applesauce unsweetened
- 2/3 cup sugar
- 1 cup brown sugar packed
Instructions
- Preheat oven to 375 degrees F.
- In a big bowl add the following ingredients and mix together with a spatula: flour, salt, baking powder, baking soda, cinnamon, nutmeg, and chia seeds.
- In a second larger bowl add the wet ingredients and sugars: eggs, pumpkin puree, shredded carrots, shredded zucchini, applesauce, sugar, brown sugar. Mix well using a hand mixer (or a stand mixer).
- Add about a quarter of the flour mixture to the wet mixture and carefully mix together with a spatula. Keep adding the flour mixture a quarter at a time until everything is well combined.
- Spray your muffin tins with a non-stick cooking spray. You can make these into regular sized muffins or mini muffins. It should make about 24 regular muffins of 72 mini muffins.
- Fill each cup 3/4 full, then bake for 22-25 minutes.
- To test if they're done, put a toothpick in the center of a muffin and it should come out clean.
Notes
Adapted from: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=475683
Also note, I don't squeeze out the liquid from the shredded vegetables - throw it all in!